Saturday, December 15, 2012

Hainan Chicken Rice 海南鶏飯



The past few posts were reprises of food that I'd cooked and wrote about in the past, but this Hainan Chicken Rice, a favorite in many Southeastern Asian countries such as Singapore, Thai, and Vietnam, is something that I made and wrote about for the first time.

Made a chicken broth with a whole chicken carcass, tips of green onions, and ginger, seasoned with salt and pepper, and cooked rice in a clay pot with it together with sauteed chopped onions and garlic. This resulted in a much stronger flavored rice than the typical recipe, which only uses broth made with chicken meat. My hommage to a dish served at a Vietnamese restaurant in San Jose, which also uses a strong broth. Had the rice with some chopped chicken thigh meat cooked with the broth (which also added to the flavor, no doubt), Sriracha chile sauce, and a salad of boiled bean sprouts, cucmbers, and tomatoes with a dressing of sesame oil and rice vinegar. Very tasty - always feels good when a first-time dish turns out good.

1 comment:

  1. コム・ガーという名前でも知られているのですね。