Hainan Chicken From Scratch
Back in January 2008, I made some Hainanese Chicken from scratch, and it came out delicious. The chicken is uniquely cooked by boiling chicken broth, turning off the heat, and dunking the chicken in the hot broth for 8 minutes, repeat 2 more times.
I wasn't sure what kind of dark sauce they use, so I used the Indonesian kecap manis, which is a sweet, thick sauce.
The rice was cooked with chicken broth instead of water, and mixed with half a stick of butter. Surprisingly, half a stick was the minimum to get the rice to taste how it should.
I wasn't sure what kind of dark sauce they use, so I used the Indonesian kecap manis, which is a sweet, thick sauce.
The rice was cooked with chicken broth instead of water, and mixed with half a stick of butter. Surprisingly, half a stick was the minimum to get the rice to taste how it should.
Labels: cooking, Hainan Chicken Rice
posted by Xegyn at
8:52 PM
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