We cooked Hainanese Chicken Rice for the first time today. We used the recipe from ‘The Cooking of Singapore & Malaysia’ cookbook and it turned out beautiful! We learnt a new cooking method too – steeping. The chicken was very, very juicy and full of flavour. Well worth the effort. *drooolll…*
The chicken stock was used to cook the rice and as a soup. Other accompaniments are homemade sambal, stir-fried bok choy with shrimp paste, cucumber and soy sauce:
And of course, after hours in the kitchen, we just had to share the meal with a few appreciative loved ones.