Hey guys, a few notes: 1. In Wenchang city in Hainan (where titular chicken is from), there’s a local dish called “coconut milk chicken’ (椰奶鸡), which is quite similar to the coconut water chicken. Except people would quickly stir fry the chicken with ginger first then add in a mixture of coconut water and fresh coconut milk, plus some ripe papaya for extra sweetness on top of the usual corn and coconut meat. The soup base is slightly milky from the coconut milk, which adds another layer of coconut flavor. The always-excellent A Xing has a good video (in Chinese, but subs auto-translate-able) in Wenchang for the curious: czcams.com/video/0587qyMXtuw/video.htmlsi=7Gn0WiKnyqi3PWg4&t=358 2. We actually used a Mandarin orange in the video for the dip. If you have trouble sourcing mandarin, you could also perhaps use the juice from 1/4 of an orange. Just to give it some citrusy notes and sweetness to brighten things up. 3. When testing with bottled coconut water, we find it to be a bit on the sweet side and not coconut-y enough. So our solution for that was using a mixture of 3 cups (750ml) coconut water + 1 cup (250ml) water + half cup coconut meat. This combination renders a result that’s close enough to using fresh young coconut. 4. Some restaurants would use a combination of the water from old and young coconut, perhaps due to cost reasons. That said, if you have trouble finding young coconut but somehow have access to old coconut (the round brown ones), you could also perhaps use half old coconut water plus half coconut water, plus the meat from the old coconut. 5. On a side note, Hainan is an awesome destination for food once you peak under that thick veil of “tropical tourism”. 6. As for the Shenzhen version of coconut chicken hot pot, some other classic add-ins include freshly made shrimp balls, bamboo mushroom, napa cabbage, daikon. While for the dipping sauce, the ginger would be sand ginger, drawing from the founder’s hometown Maoming, and the whole Leizhou Peninsula by larger extend, where sand ginger is the go-to for chicken and seafood applications. And in the claypot rice, the topping includes Cantonese cured sausage and meat (lap cheong and lap yuk), plus some taro cubes (likely another inspiration from the founder’s hometown: czcams.com/video/h_b8-5RYlRU/video.htmlsi=gCR_3QLAlduV0cto&t=286)
There's a guy in singapore who makes a very similar dish but also cooks them by putting the soup and chicken in whole coconuts in an oven. It's really cool
This video is amazing as always! I know you mentioned you wanted to go back to simpler recipes, but if it's ever time for another cultural deep dive, I think it would be amazing to hear about drinks. Every USA Chinese supermarket I've ever been to has an amazing wall of drinks, but it's so hard to find information about it online. Based on the labels the most popular seem to be different types of soymilk, sour plum juice, and herbal teas, but I'm sure a lot of us would be interested in a more complex drink video. When you go to a barbeque, or restaurant, what are people having? Is it just Coke and lemonade like here, or are the staples different? And of course many of us have heard that tea is ever-present, but what is it really like? Are people really walking around with bottles of tea leaves all the time, how are they refilling it without a stove/kettle? What kind of tea does an average person drink, is there an equivalent of Folgers coffee here? Obviously this is way too much for just a CZcams comment, just a category I've been struggling to research lately. Thank you for the constant stream of amazing content as always!
I really appreciated the charm of the drawn cut outs moved with chopsticks- somehow, keeping the human hands out of the shot made it seem more "movie"-ish (and it's an ingenious use of easily available tools)!
Unrelated to Chinese food, but the Irish coffee was also invented in a Special Economic Zone. At an airport in Ireland which was actually the first Special Economic Zone.
I love this! I'm a gardener in topica Queensland Australia, and I trim so many coconuts that just go in the bin! Finally I have a chinese recipe to use them! Thankyou! Xoxoxo
if you're into the coconut taste in this, i recommend trying out ayam pop (chicken pop)! it's basically chicken seasoned with various spices then simmered in coconut water until done, and then fried briefly for a slight crisp, usually eaten with tomato sambal and boiled cassava leaves. it's super oily, but also really, really good.
I just hosted a hot pot with over 30 ingredients that was great fun. What a coincidence, there was a video posted two weeks ago I just saw today where a Scottish couple visiting Guangzhou hired a food guide that introduced them to black chicken literally cooked inside a coconut for over four hours. One minute into the video titled "$60 Cantonese Food Tour All Across Guangzhou" by 'Alan & Shannon's channel. As usual, loving all the food content about Chinese cuisine.
Being in not-the-biggest-city Brazil, it's refreshing to see a recipe on this channel with an ingredient that is easily accessible to me, but not to North Americans and Europeans. I can get fresh green coconuts in literally any supermarket. Usually, Asian dishes are like "you need this specific ingredient that you can find in your local Asian store", and my local Asian store doesn't even have black vinegar.
Note for others: "Red dates" just means Chinese jujubes, not actual dates I find that name funny because in Chinese, the word for actual dates is "palm jujubes"
It seems like young coconuts have become way more accessible in the US in recent years. I moved to a pretty rural area in Michigan not so long ago and they have young coconuts in the produce cooler of our regional grocery store. It's usually no more than two or three, but it's consistently available. I was really surprised. I also, weirdly, have had no trouble finding holy basil since I moved here. It's sometimes the only kind I can find. It's perfect for the things I make so I'm not complaining at all.
Suan cai fish and (the maybe related? not sure but it seems to have a similar profile) fish cooked in broth with green sichuan pepper and (ideally) pickled chiles is one of my favorite things i've eaten recently. Would love to see your take on it!
i had this in a restaurant here in petaling jaya, malaysia, it just doesn't work with me tho' it was a hit with my friends... can't stand the savoury-sweet mix... so i shared this vid with my friends instead. cheers!
@@violetviolet888 I’d been interested in visiting Hainan for some time, and after becoming hooked to this channel, it got me wondering about the food. When I Googled “cuisine of Hainan,” I think I just wound up down a Wikipedia rabbit hole; IIRC there are pages specific to a few dishes, and one to Hainan cuisine in general. This bolt of curiosity grabbed me just two or three nights ago, so I’m tickled to get the real deal from CCD.
When you put the claypot rice inside the oven, you didn’t specify how long and how much degrees to bake that clay pot rice in the video. What if I decided to try to do it but doesn’t know hating is the exact time and temperature???
Seems wonderfully not-chinese, looking at some of the ingredients; But obviously is modern cooking, much in the same way that a lot of modern classics in other cultures are what people there, in the past, though contitued food from another culture. Gotta love those bits of people history. Also simply enough to replicate, though where I'm at, unripened coconut is a challenge to source. Or absurdly expensive. Coconut water and milk are easy to get, though, so I suppose I could actually try it. If only I wasn't so inept at deboning bone-in chicken.
I’m curious about the chopsticks you use in your videos. Are they able to be purchased online somewhere and shipped to America?😂 Or are they a simple pair you get locally only. Thanks! I make your stir fries all the time!!
I see ones that look very similar at various Asian grocers around me (oregon) pretty consistently, and amazon has some that look similar when I search "dark wood chopstick"
Awesome video mate. Question: since your already doing Western Style Hong Kong Food, ever thought on doing recipes from say British Chinese Takeaway, Australian Chinese Food, etc.
Is there a similar video showcasing the lack of "Aomen Doulao" in Macau? i've lived in Macau for a few years and i have yet to come across anything remotely called Doulao. "2003年4月，汪尧松先生以“澳门豆捞”为商标、商号经营海鲜火锅，借鉴了澳门地区养生火锅的餐饮理念，在内地首创了以鲜活海鲜为原料的全新的火锅模式，并以“澳门豆捞”予以品牌命名。" so it has nothing to do with Macau at all. the dude is from Xiaoshan (a suburb SE of Hangzhou)
澳门地区养生火锅 this is also a fabrication. there's no specific 澳门地区养生火锅, 养生火锅 is common across Cantonese land, nevermind it also exists in Yunna, Fujian, etc, anywhere Chinese medicinal herbs are used for soup stock. Macau has plenty of great eats, like crab congee or Nereid worms in egg casserole, but it doesn't really have any specialized hot pot culture that isn't also available elsewhere.
Why anyone would have trouble doing something with the remaining young coconut meat, beats me. That shit us delicious. Just eat it. My Filipino ass would probably just fry the chicken and drink the coconut water. Eat the coconut meat for desert. Or make a drink out of it.
May I ask if you have considered publishing a recipe book? I have a lot of experience in publishing, so if you are interested, I can help you to promote Chinese food to the world and make Chinese food culture more accessible. I am also based in Shenzhen, China. If you are interested, let's get to know each other better.
It's alright. Not many people has the skill to even open one and it's very dangerous to even open one because of the cleaver to chop it open. You can ask the local coconut vendor to open one for you. It's a common thing here in Southeast Asia.
Hey guys, a few notes:
1. In Wenchang city in Hainan (where titular chicken is from), there’s a local dish called “coconut milk chicken’ (椰奶鸡), which is quite similar to the coconut water chicken. Except people would quickly stir fry the chicken with ginger first then add in a mixture of coconut water and fresh coconut milk, plus some ripe papaya for extra sweetness on top of the usual corn and coconut meat. The soup base is slightly milky from the coconut milk, which adds another layer of coconut flavor. The always-excellent A Xing has a good video (in Chinese, but subs auto-translate-able) in Wenchang for the curious: czcams.com/video/0587qyMXtuw/video.htmlsi=7Gn0WiKnyqi3PWg4&t=358
2. We actually used a Mandarin orange in the video for the dip. If you have trouble sourcing mandarin, you could also perhaps use the juice from 1/4 of an orange. Just to give it some citrusy notes and sweetness to brighten things up.
3. When testing with bottled coconut water, we find it to be a bit on the sweet side and not coconut-y enough. So our solution for that was using a mixture of 3 cups (750ml) coconut water + 1 cup (250ml) water + half cup coconut meat. This combination renders a result that’s close enough to using fresh young coconut.
4. Some restaurants would use a combination of the water from old and young coconut, perhaps due to cost reasons. That said, if you have trouble finding young coconut but somehow have access to old coconut (the round brown ones), you could also perhaps use half old coconut water plus half coconut water, plus the meat from the old coconut.
5. On a side note, Hainan is an awesome destination for food once you peak under that thick veil of “tropical tourism”.
6. As for the Shenzhen version of coconut chicken hot pot, some other classic add-ins include freshly made shrimp balls, bamboo mushroom, napa cabbage, daikon.
While for the dipping sauce, the ginger would be sand ginger, drawing from the founder’s hometown Maoming, and the whole Leizhou Peninsula by larger extend, where sand ginger is the go-to for chicken and seafood applications.
And in the claypot rice, the topping includes Cantonese cured sausage and meat (lap cheong and lap yuk), plus some taro cubes (likely another inspiration from the founder’s hometown: czcams.com/video/h_b8-5RYlRU/video.htmlsi=gCR_3QLAlduV0cto&t=286)
There's a guy in singapore who makes a very similar dish but also cooks them by putting the soup and chicken in whole coconuts in an oven. It's really cool
@@deathpyre42 That double boiled version is actually a very traditional Cantonese dish! There's a pretty famous spot in Guangzhou :)
This video is amazing as always! I know you mentioned you wanted to go back to simpler recipes, but if it's ever time for another cultural deep dive, I think it would be amazing to hear about drinks. Every USA Chinese supermarket I've ever been to has an amazing wall of drinks, but it's so hard to find information about it online. Based on the labels the most popular seem to be different types of soymilk, sour plum juice, and herbal teas, but I'm sure a lot of us would be interested in a more complex drink video. When you go to a barbeque, or restaurant, what are people having? Is it just Coke and lemonade like here, or are the staples different? And of course many of us have heard that tea is ever-present, but what is it really like? Are people really walking around with bottles of tea leaves all the time, how are they refilling it without a stove/kettle? What kind of tea does an average person drink, is there an equivalent of Folgers coffee here? Obviously this is way too much for just a CZcams comment, just a category I've been struggling to research lately. Thank you for the constant stream of amazing content as always!
I would love this !! I'm a tea and drink fiend 😂 I love trying any unfamiliar drinks to me from other countries
Also, the animated stories are just fantastic! More of those!
Ha, Steph's been having fun working on her drawing. Maybe in five or ten years we could get to Minute Physics-style animations :)
@@ChineseCookingDemystified I think they’re perfect as they are. ^^
I really appreciated the charm of the drawn cut outs moved with chopsticks- somehow, keeping the human hands out of the shot made it seem more "movie"-ish (and it's an ingenious use of easily available tools)!
I did not expect an Indonesian influence on Chinese cuisine. I guess that's the beauty of culture trade, so to speak.
Unrelated to Chinese food, but the Irish coffee was also invented in a Special Economic Zone. At an airport in Ireland which was actually the first Special Economic Zone.
Fun fact, the Shenzhen SEZ was established after the Chinese leadership visited the Shannon SEZ in the 80s and learned from the model.
I love this! I'm a gardener in topica Queensland Australia, and I trim so many coconuts that just go in the bin! Finally I have a chinese recipe to use them! Thankyou! Xoxoxo
if you're into the coconut taste in this, i recommend trying out ayam pop (chicken pop)! it's basically chicken seasoned with various spices then simmered in coconut water until done, and then fried briefly for a slight crisp, usually eaten with tomato sambal and boiled cassava leaves. it's super oily, but also really, really good.
I can attest. Ayam pop is one of my favorite padang meals
I just hosted a hot pot with over 30 ingredients that was great fun. What a coincidence, there was a video posted two weeks ago I just saw today where a Scottish couple visiting Guangzhou hired a food guide that introduced them to black chicken literally cooked inside a coconut for over four hours. One minute into the video titled "$60 Cantonese Food Tour All Across Guangzhou" by 'Alan & Shannon's channel. As usual, loving all the food content about Chinese cuisine.
I absolutely love the cutout storytelling style!
Guys you always bring such incredible food I had no idea it existed. Tropical chinese food. How delightful. And wish doggo speedy recovery!
Love the illustrations!! 🤩
Being in not-the-biggest-city Brazil, it's refreshing to see a recipe on this channel with an ingredient that is easily accessible to me, but not to North Americans and Europeans. I can get fresh green coconuts in literally any supermarket. Usually, Asian dishes are like "you need this specific ingredient that you can find in your local Asian store", and my local Asian store doesn't even have black vinegar.
This channel is always a delight. These new hand drawn illustrations match the vibe perfectly.
Note for others: "Red dates" just means Chinese jujubes, not actual dates
I find that name funny because in Chinese, the word for actual dates is "palm jujubes"
Yeah I was thinking about using the term “Jujube”, but it seemed that “Red Date” was the more common nomenclature :)
The paper drawings moved with chopsticks is really cute!
It seems like young coconuts have become way more accessible in the US in recent years. I moved to a pretty rural area in Michigan not so long ago and they have young coconuts in the produce cooler of our regional grocery store. It's usually no more than two or three, but it's consistently available. I was really surprised.
I also, weirdly, have had no trouble finding holy basil since I moved here. It's sometimes the only kind I can find. It's perfect for the things I make so I'm not complaining at all.
I love this channel
Suan cai fish and (the maybe related? not sure but it seems to have a similar profile) fish cooked in broth with green sichuan pepper and (ideally) pickled chiles is one of my favorite things i've eaten recently. Would love to see your take on it!
Looks great!
What a great video. Love love love your graphics!
This looks truly delicious. Thanks for the new recipe!
Awesome! Very inspiring.
You guys are amazing.
i had this in a restaurant here in petaling jaya, malaysia, it just doesn't work with me tho' it was a hit with my friends... can't stand the savoury-sweet mix... so i shared this vid with my friends instead. cheers!
I'll have to try this. I am sure I can find a young coconut here in Korea where I live.
It looks good
Dang, I was just reading about this dish, and wondering whether you’d ever cover it. Rad!
@sharpphilip, Where did you read about it?
@@violetviolet888 I’d been interested in visiting Hainan for some time, and after becoming hooked to this channel, it got me wondering about the food. When I Googled “cuisine of Hainan,” I think I just wound up down a Wikipedia rabbit hole; IIRC there are pages specific to a few dishes, and one to Hainan cuisine in general. This bolt of curiosity grabbed me just two or three nights ago, so I’m tickled to get the real deal from CCD.
I think I've seen coconuts fairly often at the low price grocery stores here in Canada. Those tend to be the more international ones.
So Chinese-Indoensian made a food that reminiscent of the indonesian culinary history and made a hit in Chinese culinary? He Cooks!
Sounds delicious, and I see you turned your dog into a martini 😁.
When you put the claypot rice inside the oven, you didn’t specify how long and how much degrees to bake that clay pot rice in the video. What if I decided to try to do it but doesn’t know hating is the exact time and temperature???
There's a link to the full recipe in the description
Poor puppy is in a cone! I hope he gets well soon.
OK, why does the Dog have a Cone of Shame?????
Fungal infection :/ Mini Schnauzers can have skin issues, being the adorable little inbred crimes against god they are
A more accurate description of some of the man made breeds there is not
Funny I just saw this, I made it for 4th of July dinner at home. Hot pot style
My grandmother and aunt used to make coconut chicken soup... I could never get into it, sadly.
Fantastic!
Please do coffee ribs!
Seems wonderfully not-chinese, looking at some of the ingredients; But obviously is modern cooking, much in the same way that a lot of modern classics in other cultures are what people there, in the past, though contitued food from another culture. Gotta love those bits of people history.
Also simply enough to replicate, though where I'm at, unripened coconut is a challenge to source. Or absurdly expensive. Coconut water and milk are easy to get, though, so I suppose I could actually try it.
If only I wasn't so inept at deboning bone-in chicken.
4:33 I see their definition of 1 clove of garlic is similar to mine
Omg I wonder if this was the predecessor of the Binakol dish in the Philippines
Happy 4th of July
Happy high treason day! Best enjoyed with a nice cup of Chinese tea
[3:42] requesting a video demonstration on cleaving a chicken
Dawei (Steph’s Dad) showed it in our Bak Chit Gai video :)
@@ChineseCookingDemystified Then that's where I'm headed. Also lol we might have the same name
I’m curious about the chopsticks you use in your videos. Are they able to be purchased online somewhere and shipped to America?😂 Or are they a simple pair you get locally only. Thanks! I make your stir fries all the time!!
I see ones that look very similar at various Asian grocers around me (oregon) pretty consistently, and amazon has some that look similar when I search "dark wood chopstick"
@@ericgarner2559Thanks Bat Boy 😅 I’ll take a look on Amazon!
Your Sunflower has fur!?!!
would not be surprised if this dish was inspired by Philippine's binakol na manok.
Can you do one on gutter oil?
Eventually we should do a deep dive debunking the myth of gutter oil, yeah
Awesome video mate. Question: since your already doing Western Style Hong Kong Food, ever thought on doing recipes from say British Chinese Takeaway, Australian Chinese Food, etc.
So how much longer does you pup have to wear the "cone of shame"?
Probably about a month? The infection is slowly getting better
Doesn't have to be "of shame". It's for safety and protection. No shame involved.
Could be a nice way to preserve one's own meat & seafood there
China has a huge diversity of methods of food preservation already.
Is there a similar video showcasing the lack of "Aomen Doulao" in Macau? i've lived in Macau for a few years and i have yet to come across anything remotely called Doulao.
"2003年4月，汪尧松先生以“澳门豆捞”为商标、商号经营海鲜火锅，借鉴了澳门地区养生火锅的餐饮理念，在内地首创了以鲜活海鲜为原料的全新的火锅模式，并以“澳门豆捞”予以品牌命名。" so it has nothing to do with Macau at all. the dude is from Xiaoshan (a suburb SE of Hangzhou)
澳门地区养生火锅 this is also a fabrication. there's no specific 澳门地区养生火锅, 养生火锅 is common across Cantonese land, nevermind it also exists in Yunna, Fujian, etc, anywhere Chinese medicinal herbs are used for soup stock. Macau has plenty of great eats, like crab congee or Nereid worms in egg casserole, but it doesn't really have any specialized hot pot culture that isn't also available elsewhere.
Is your poor little dog about to lose his personal megaphone any time soon?
Aye Four Pillars. Aussie!
I hope your dog's doing okay.
The Philippines has binakol
I've only ever heard of hot pot in the last couple years. It's almost like it just Mandela'd its way into the timeline recently.
Why anyone would have trouble doing something with the remaining young coconut meat, beats me. That shit us delicious. Just eat it.
My Filipino ass would probably just fry the chicken and drink the coconut water. Eat the coconut meat for desert.
Or make a drink out of it.
May I ask if you have considered publishing a recipe book? I have a lot of experience in publishing, so if you are interested, I can help you to promote Chinese food to the world and make Chinese food culture more accessible. I am also based in Shenzhen, China. If you are interested, let's get to know each other better.
when will the dog graduate from the cone of shame?
Coconut water hotpot is normal here 😂
The hardest part about making this at home is opening the coconut 🥲
It's alright. Not many people has the skill to even open one and it's very dangerous to even open one because of the cleaver to chop it open. You can ask the local coconut vendor to open one for you. It's a common thing here in Southeast Asia.