Posts tagged ‘chicken rice’

February 11, 2011

Simple Suppers | Hainanese Chicken Rice

This is perhaps one of the simplest recipes I’ve ever posted.  It is one that requires almost no effort when it comes to dinner time.  One that everyone in my family loves.  One that requires only a few ingredients and some spices. (Have you been building your spice cabinet?)  It has taken over as my favorite way to utilize a fresh, locally-raised speckled hen from North Market Poultry and Game.  I will suggest that you get the freshest chicken you can lay your hands on.  Pay a little bit more for the chicken than you think is reasonable.  Trust me that it will make a difference in this dish.  Because chicken rice is about two things: chicken and rice.  They need to be good.

The ease of this recipe is that the chicken is poached and then allowed to cool in the stock over several hours.  It’s also sometimes called white chicken.  Essentially, you cook it for 30 minutes in the morning and then when it’s time for dinner, make a pot of rice and gather some soy, vinegar and spices for your condiments.  Dinner can be on the table in fifteen minutes and is a symphony of Singapore flavors.

Ingredients: Ginger, whole chicken, rice, soy sauce, a green onion, vinegar, a spicy chili, coarse salt, Szechuan peppercorns, fresh cilantro.  Optional lettuce.

For the chicken:

Take a whole chicken, 3 to 4 pounds, and remove the giblets.  In a deep stock pot fill with enough water that will cover the chicken.  Into the water

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