/ck/ - Food & Cooking

>>17743687
>zero color, zero flavor, and zero enjoyable texture
Are you by chance cooking it with industrial farmed chicken?
The free range meat that is used in traditional steamed/boiled related dishes are usually very flavourful and has a lot of texture on its own, not just the meat, the fattiness from the skin will mix with the rice to give it flavour too.
I guess it will be hard to find the breed of chicken that we used over here. They are smaller but much much more flavourful, the meat is more firm and chewier.

Aiya! Boil chikkien, velly comprekksu!!! You make great dishonnell on chinese kweezeen! Ten thousand yeal culse!!!

...Yeah, Hainanese chicken is weird. 99% of the flavour is in the sauces it's served with, so it's kind of like one of those "blank canvas" dishes which seems like a total waste for a main, right? Zero effort on the protein, side of white rice, and if the sauces fail, it's crap. South China is not some extravagant and exotic culinary paradise. There's a reason why anyone who got rich enough or could sneak on a boat in the last century moved to America.

>>17743687
People overseason their food too much. If you have access to good quality meat, you don't need to dump the whole kitchen cabinet on it.

>>17743711
Bro, don't even try to pretend Hainanese chicken is remotely pretentious. It comes from the fucking Scotland of China.

>>17743725
Because it is a freerange meat based dish, the meat is firm and chewy, extremely savoury i.e. full of umami.

The sauce is for the rice in case you like deep and bold taste.
If you have grown up with tender chicken in the west or flavoured chicken in thick sauce, maybe this dish is just not for you.

this is me but with japanese cuisine

>>17743721
This is such a meme; it's possible to enhance flavors beyond unspiced meat at every quality level, and also there's no rule that dictates that the flavor of "quality" meat must be appreciated by itself. Biggest tell is the desperate cope of characterizing seasoning as a "need" borne of some personal failure on the part of the person choosing to season something. It's pure projection from people who NEED to do so to make themselves feel better about a life where judging other people/cultures based on seasoning is the high point of their day and as "useful" as they get.

>>17743763
And there it is. I have finally seen someone trying to defend Hainanese chicken like it's haute cuisine. God, I wanna smack you and every other second gen faggot like you.

>>17743687
I worked with a guy who ate plain chicken and white rice every day for lunch. I never knew he was eating an ancient chinese delicacy

>>17743687
>Bourdain
Imagine having such a low IQ you believed anything that grifter said about anything

>>17743819
Yeah he actually appeared on camera with a brown person and didn't say anything overtly offensive. THIS IS WHITE GENOCIDE!@@!!!!

>>17743831
Bourdain is dead and you will never be a woman.

>>17743791
Lol not just hainanese chicken
But there is a lot of similar dish that utilize the freshness and umamibof free range chicken in southern chinese cuisine such as plain free range chicken steamed with salt, plain frange chicken steamed with green onion.
Mind you these dishes are from a cusine that use 5 spices and wine heavily in many dishes, even sausages. Still they know how to enjoy the natural flavour of fresh food.
It is just that plain umami is also a thing to love, like that feeling when you bite into fresh shrimp or crab meat, extremely sweet and delightful, any seasoning will just ruin that taste of freshness

>>17743846
Man, I don't know where you fucking grew up but we did not have this funky weird high-class artisanal chicken when I was a kid. We weren't poor, so we bought the neighbour's hen when it got too old and stopped laying eggs. All this shit about "meat quality" is either a joke, a cope, or pure fucking second gen retardation.

>>17743863
>All this shit about "meat quality" is either a joke, a cope, or pure fucking second gen retardation.
Pitiful, but understandable if you got too used to eating over seasoning food.
I cannot really find anything that taste as good as the thing my family grow ever since i moved to the western world.
The meat i ate i recognized right away that they are industrialized meat, or worse frozen industrial meat. So, cooking these delicate dishes with this type of meat is a no no.
Try to eat free range or catched meat, cooked with minimal seasoning for once, you will understand what am i talking about.

>>17743895
Yep. Thought so. Nouveau-riche delusional trash. I can't stand the lies you asshats make up about our homeland.

>>17743917
What the fuck you bimbo?
Even Sichuanese respect/learn southern cuisine.
Most of China are rural and poor so they tend to add a lot of spices.
But if you look at places like Jiangnan and Southern cuisine in general, they tend to focus on natural flavours.
Your narrow minded opinion wont chang that fact

>>17743944
>wont chang that fact
I got a giggle here, but the rest of your post is indefensible second gen revisionism. Ask your parents why they left.

CHINK FIIIIIIIIIIIGHT

>>17743994
I left on my own because i want a better future and get my eyes opened, not because the traditional food is bad dude.
if anything i find most of the food stuffs/ingredients i found here are much less fresh than my home.

I’ve got no position on this asian on asian squabble, but i will add this: on the old original Iron Chef shows, frequently the most extravagant presentation or interesting flavor profile was shunned and ridiculed by the judges who were expecting to “taste the natural flavor of the [insert whatever protein here] and the chef who used the LEAST ingredients won the show. Japan isn’t China, but the idea is still the same: some people can appreciate (and prefer) just simple cooking

You're supposed to cook the rice using some of the chicken fat, broth, scallions, ginger and garlic.

>>17744045
>chef who used the LEAST ingredients won the show
This is why I eat onion sandwiches. I have a complex palate that appreciates simple clear and refined flavors.

>>17744013
I hope OG chink beats the shit out of the 2nd gen retard. You can pay me 2 times the normal price of chicken for my "free range" hen that stopped laying and you can have the added joy of defeathering that bitch for "free".

Tastes good to me. My grandma is literally Hainanese.
>t. Chink

>>17744144
You're also supposed to cook the chicken in some spring onions, but mister purist here is too much of a pussy ass bitch to season his fucking chicken.

>>17743687
>mutt """chicken""" is 80% saline solution
>this is CHYNAS fault
>its also CHYNAS fault a nigger is fucking my wife, sister, and mother!!!!!

>>17744229
Shouldnt you be sitting down to a nice meal of plastic rice fried in gutter oil?

looks like an awful meme food to me
>David Farley of the BBC called it "the dish worth the 15-hour flight" and said it was "deceptively simple – which is good, because on paper it sounds awfully boring."
lol

If you didn't make the accompanying sauces this is like chomping through a head of romaine lettuce and complaining that caesar salad is tasteless.

I never heard of it before but it sounds good. I'm going to make it tomorrow and dip it in Frank's RedHot.

>>17744229
Imagine chinks criticizing the meat of other counties. Don't you have some diseased bats to munch on?

>>17744243
Posh Brits are fucking cringe. I can just ride my bike down to a fucking strip mall and get authentic Hainan chicken.

>>17743725
Funny you mention it because the only decent food, produce and people from that wretched island are Scottish

Hainan chicken rice, not Hainanese chicken rice.
Yes, it's bland. That's what the dipping sauce is for.

>>17743687
>zero flavor
>rubbery chicken

either your recipe is shit or you did it wrong

-the rice is cooked in boiled chicken stock and fats and its extremely flavourful

-the chicken meat should be extremely tender, just done with hints of pink, and sitting in a savory light soy sauce

and where is the garlicky, sour chilli that is part of the dish?

tl:dr you FUCKED UP and did it wrong

>>17743687
that does not look like proper hainanese chicken rice. the rice looks too dry

>>17745644
THAT is what's wrong with the picture. I was trying to understand what it looks so off to me. I thought it was the lack of sauces but no, it's that the rice is dry and not shiny like it's supposed to be.

>>17743711
oh fuck off bitch
better ingredients improve literally every dish
it's the easiest, skilless, riskless way to get something to taste and feel better: buy it local/freerange/organic/whateverthefuck
If your dish is only good when you use the highest quality ingredients, its a SHIT dish, its boring and undeserving of any significant merit
you can make a blanquette de veau with F tier Great Value prepackaged garbage and it will still come out pretty great if you do it right

>>17744017
>Get my eyes opened KEKKEKKEKKEKEKEKEKEKEK

the texture of the skin is a little disconcerting but worth putting up with cos the dish is otherwise based and OP is a faggot

>>17743725
it isn't chinese

>>17744017
>>17743917
go back to your homeland. i hear it's really nice this time of year