The neat thing about this dish is that each time you make it, you reuse the stock that you have the last time. If you do this enough, the flavor of the chicken and the rice intensifies.
For those readers who didn’t click the link, Hainanese chicken rice is the name of a dish that first originated in the province of Hainan in China. Chicken is gently poached in a broth consisting of water, ginger and garlic, then set aside. The resulting stock is then used to prepare the rice (which is first fried with chicken fat, oil, garlic and onion). Toppings include poached chicken, scallions, sesame oil, chiles, ginger, Chinese preserved vegetable, cucumber or anything you happen to have on hand.
I’m still here. These days I spend my time on Instagram when I’m not working from home. The pictures you’re looking at are a selection of meals from the past […]
B and I celebrated a friend’s 80th birthday last weekend. We had lunch at Le Central, a French bistro located on Bush Street literally steps from the Dragon Gate that […]
I adore minestrone. Minestrone is a soup that embodies the best of “seasonal cooking”. Its content depends on what’s good at the market, and almost always contains a bounty of […]
B and I have been together since May 2013. If you count since we’ve been living together, it’s been 3 1/2 years. I prefer to start the clock from the […]
Every year, B and I invite a bunch of friends over to watch the Oscars. We usually make it an event, like a dinner party gathering. A few weeks ago, […]
Several images are from a dinner in December at Benu. A few are from recent meals at Monsieur Benjamin and Mama Ji’s. The rest are scenes from our kitchen. As usual, click a […]
*wants*
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The neat thing about this dish is that each time you make it, you reuse the stock that you have the last time. If you do this enough, the flavor of the chicken and the rice intensifies.
For those readers who didn’t click the link, Hainanese chicken rice is the name of a dish that first originated in the province of Hainan in China. Chicken is gently poached in a broth consisting of water, ginger and garlic, then set aside. The resulting stock is then used to prepare the rice (which is first fried with chicken fat, oil, garlic and onion). Toppings include poached chicken, scallions, sesame oil, chiles, ginger, Chinese preserved vegetable, cucumber or anything you happen to have on hand.
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Hi, the chicken looks great. Can you give us the recipe?
Thanks!
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when are you opening your restaurant? 😉 damn, everything you cook looks and sounds awesome.
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