Skip to content

5 replies »

  1. 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.


What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

<span>%d</span> bloggers like this: