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I was craving Hainanese chicken rice…so I tried my hand in making it at home! …

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I was craving Hainanese chicken rice…so I tried my hand in making it at home! This is definitely a full day weekend project, perfect for when you’re spending a scorching Sunday indoors in the AC, which is exactly what I did last weekend. Instead of poaching a whole chicken as is traditionally done, I bought a whole chicken already cut up in pieces and cooked them the same way, but cutting down the cook time quite a bit. The chicken is cooled down in an ice bath after cooking and left to dry/chill a bit before serving. Then I saved a bit of the poaching liquid and cooked the rice with that instead of water, first frying the dry rice in chicken fat, ginger and garlic. (I don’t think the ginger is traditionally added, I had plenty on hand so I threw it in). And then you’ve got three dipping sauces: a blended spicy chili sauce, a sweetened soy sauce, and a smashed ginger sauce. Serve with fresh elements: fresh cilantro, cucumber, chopped scallions. It was a lot to do, but it was SO GOOD.
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