Skip to content

5 replies »

  2. 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.

    Like

    Reply
  5. Pingback: Recession Specials « The Spamwise Chronicles

What's your opinion?

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com 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 )

Cancel

Connecting to %s

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

By
On
5 Comments

food, general

Tags

American cuisine appetizer apples asparagus autumn bacon beans beets breakfast brunch California carrots cauliflower cheese chicken chickpeas cooking dinner egg eggs farmers' markets fennel fish food food photography French food fruit gluten-free gnocchi green beans greens heirloom tomatoes Italian food leeks LGBT lunch Marcella Hazan meatless mushrooms New York City olives onion pasta peas peppers photography potatoes quick and easy radishes ramps recipe restaurants ricotta cheese salad San Francisco seafood seasonal and local shrimp side dish slow food soup spaghetti spinach spring summer tomato tomatoes turnips Union Square Greenmarket vegan vegetables vegetarian watercress winter zucchini

In the Pantry

Twitterverse

%d bloggers like this: