Hainanese Chicken Rice

Having been exfoliated, stuff the chicken’s cavity with thick slices of ginger and spring onion. Bring a pot of salted water to boil (with enough water to cover the bird), immerse the chicken breast side down and let the pot come back to a boil. Turn the heat down and let it simmer for about 45 minutes. Make sure there’s no major boiling action…just slow, slow simmering. This produces juicy, tender chicken. Just the way it should be. There will be scum. Lots of it. If I hadn’t exfoliated the chicken, there would have been way more scum. Skim the scum off with a fine sieve or other fancy gadgets you may have. 

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