Friday, October 12, 2018

Hainan Chicken with Rice 海南雞飯

Hainan chicken is my family's favorite dish. To make this chicken, I have tried using the soaking method, in which the chicken is dipped in a hot, herb-infused brine to cook, and this steaming recipe. Both methods give me a moist chicken but I found steaming is easier to do and less wasteful, as the brine in the soaking method is merely disposed of after cooking the chicken.

Do you like the chicken more than the rice? Or the ginger and scallion infused oil? I think they are like legs of a table. Each one is indispensable from the other, and essential to the dish as a whole.

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