Bái qie ji (Chinese white-cut chicken) with Hainanese chicken rice

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It looks like a bowl of chicken and rice. Looks can be deceiving though.

This is no ordinary chicken and rice. It’s heritage chicken that’s been generously seasoned with kosher salt and stuffed with scallions, rocambole garlic and ginger, then gently poached in barely simmering water.

Sliced, shredded chicken, served with rice that’s been infused with chicken fat, chopped chicken liver, garlic, ginger, sesame oil and white pepper. It’s sexy, silky and so wonderfully and deliciously simple that you’ll wonder why you’ve never thought of the combination before, and how soon you’ll get to make it for dinner.

Thanks to Sunday Nite Dinner and Steamy Kitchen for the inspiration.

13 Sep This entry was published on September 13, 2011 at 11:31 pm. It’s filed under Chinese food, food, food photography, general and tagged chicken, dinner, food photography, rice. Bookmark the permalink. Follow any comments here with the RSS feed for this post.