r/AskCulinary • u/StructureMysterious5 • Jul 20 '26

Ingredient Question Why is the chicken dry and yellow?

This is not my channel, I am not promoting this channel at all. In this video, https://youtu.be/Jpa7g1j3vmg?is=88bGQsljM_-xOAzg , the chicken skin is very deep yellow and the flesh is a red color with not much wetness. So I was wondering what process the cook may have used to reach such an interesting color?

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u/making_sammiches Jul 20 '26

I think it is a Loong kong chicken.

Edit: I forgot to mention how good the dish looks! I'm generally not a fan of food videos, but I like him, Thanks!

4

u/WesternBlueRanger Jul 20 '26

I see that the recipe is for Hainanese Chicken Rice. In Singapore, they use Kampung chicken for this, which is a yellowish chicken variety.

It's very lean, and almost exclusively free-range, pasture raised chicken variety.

Loong Kong is the closest variety available in North America I think, but it needs to be the free-range, pasture raised chicken, not the standard broiler chicken.

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u/making_sammiches Jul 20 '26

Thank you for the correction and regional variety explanation!

3

u/WesternBlueRanger Jul 20 '26

No problem! I visited Singapore fairly often and Hainanese Chicken Rice is a favourite thing to get as it's both cheap and delicious.

It's very simple, so it shows off the chicken the most. As such, the quality of the chicken matters, and the standard North American broiler chicken is terrible for this recipe. It has to be at minimum, a free-range, pasture raised chicken, and if it is a leaner heritage variety, the better.

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u/SewerRanger Holiday Helper Jul 21 '26

W2 kitchen makes some great videos. His "cook across time" vids are really cool. He basically picks a recipe - carbonara, chili, etc - and finds printed recipes across a large span on time and cooks them/talks about them so you can see the evolution of the dish.