The question I am most often asked about, Hainanese Chicken Rice.

My husband is an ABC - American Born Chinese. His family happens to hail from Hainan, Island. The island is world renowned for its beautiful beaches, lithe skin inhabitants, (as my sexy husband), and most often - its chicken and rice. The chicken and rice is a steamed dish with potent flavors of ginger and garlic.

This is not so much a recipe as it is a method.

First, get the biggest stock pot you own.

For the stock and chicken, bring together about a 6-8 lb mature chicken; 1 medium to large lemon, cut in half; a three inch piece of ginger, sliced; and a head of garlic sliced in half; and about 3 tbsp of kosher salt. (Don't fear, this makes A LOT of stock!)

Cover the chicken and ingredients with cold water until it is just covered, cover and bring to a boil. Back the pot down to a simmer and cook until chicken is cooked through, but not as long as you would for soup.

When the chicken is done, remove chicken from stock, and strain remaining stock into an 8 cup measuring cup. Discard boiled ginger, garlic, and lemon.

In a pestle and mortar or mocajete (or chop really fine) add about 8 garlic cloves and a peeled, chopped 2 inch piece of ginger. This should make about 4 tbsps of "Soe" or ginger garlic mixture.

FOR THE RICE:

In a heavy bottomed saucier with a tight fitting lid, heat 2 tbsp of safflower oil just until it ripples, add 2 tbsp of "soe" and let it get a little brown. Add two cups of long grain white rice to the oil and soe and stir to coat. Add 4 cups of stock, salt to taste, bring to a boil, cover, back down to a simmer, cook approx 20 minutes, or until stock is absorbed.

Dipping Sauce:

Take remaining soe, a squeeze of fresh lemon, a tbsp of stock and some chopped scallions.

Serve chicken and rice with dipping sauce and maybe some sauteed bok choy.

Comments

[marisa]

i am so excited that you also use the word Molcajete. Its a fancy word and really good for pummeling spices!

[marisa]

i am so excited that you also use the word Molcajete. Its a fancy word and really good for pummeling spices!

[marisa]

i am so excited that you also use the word Molcajete. Its a fancy word and really good for pummeling spices!

[Cat]

Marisa, I FRIGGEN LOVE guacamole, and felt the need to make it at home in the same fashion they use at Rosa Mexicana...I LOVE them.