25 Sep
This entry was published on September 25, 2008 at 12:25 am and is filed under food, general.
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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.
*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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