Chicken in the Kitchen: The Making of Hainan Chicken Rice

Chicken rice? Really? Why blog about a dish so simple when there are exponential amounts of other dishes we’ve made and could have showcased?

Well, as they always say.. (Even though I don’t really know who they are..) It’s the simple/free/cheap things in life.

Like.. pancakes, bread, butter or cheese noodles. You don’t know why, but it is just good.

As October nears, I can’t help but think back to the epic Malaysia/Bali trip the Malaysian and I took pretty much one year ago. For other than obvious reasons, the trip was remarkable based on the facts that Tristin and I didn’t almost kill each other and of course, the food.

Of all the meals, the one I had fresh off the plane and began the two week long copious eating adventure remains my favorite. Yes the happiness on a plate cost (Tristin’s parents–thanks guys) about $1 each.  Chicken. Rice.

Having this on my mind kept me begging Tristin to actually make it in Minnesota finally brought us to buy a whole chicken, white rice (a special break from supposedly healthy brown rice), ginger, garlic and pandan leaves  when we found ourselves at Shuang Hur.

What makes this so good? Simple… instead of just throwing the rice in the trusty rice cooker… (here comes the brilliancy) The noble cook uses the broth made from the pot of chicken boiled ahead of time. Additionally, the rice grains can be pre-fried with onions and fresh ginger that can be thrown into the rice cooker along with pandan leaves and the oily, fatty broth.

According to Wikipedia– it’s okay, it sounds legit:

The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as “oily rice” with Southeast Asian pandan leaves added sometimes.

-end Wikipedia insight-

So the next time you find yourself boiling a whole chicken.. Do not just dump that down the sink!!!!! Make rice with it and you’ll be in heaven.

For the entire recipe.. go here like we did.

YUMM. Seriously, this meal at home is better than most meals we’ve gone out to eat.

And even though it cost us a bit more than $1…

We spent about:

Whole chicken- $7.00

Small white bag of rice- $2.00   (not as expensive if you buy in bulk, but we don’t keep white rice around)

Ginger- $.50

Pandan leaves- ~$1.50 (still have some for future chicken rice adventures)

Garlic- $1.00ish (and had more for future dishes.

$12.00… Which fed us both for 2 meals and an extra meal left after that.

Micah loves rice and chicken bones.

Soooo this equates to $2.40 a meal. Not bad. Not bad at all.

Don’t worry, Micah got in on the action.. He was able to snag a bone..ran and hid it like it was his job. Everyone wins.

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