Hainanese chicken rice – revisited

Hainanese chicken is another childhood favourite.   I’ve attempted it at home several times over the last few years and is a good remedy for when I’m in need of a health-boost.  This time, I poached the chicken for 45 minutes with spring onions, garlic, ginger and peppercorns and then baked it in the oven for 30 minutes at 180 degrees celsius.  As is customary, I used the poaching liquid to cook the rice (with more ginger – I couldn’t get enough!).  It was a Sunday afternoon, and feeling lazy, I used bottled chilli sauce as a condiment. Drizzled with sesame oil, dark soy, the chicken is served with sliced cucumber, rice and some broth.  Simple and delicious.

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2 thoughts on “Hainanese chicken rice – revisited

    • We’re lucky to have some good restaurants serving up quality Hainanese chicken rice too. Thankfully, Hubby is a willing accomplice.

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