Serious Eats: Recipes

Hainanese Chicken Rice Set

No run-of-the-mill chicken and rice. [Photograph: Yvonne Ruperti]

Notes: The success of this dish lies in not overcooking the chicken. It should not be cooked to "falling off the bone." To keep the white meat from overcooking, I broke the whole chicken down into four pieces (breast, back, two whole legs; see our guide to How to Break Down a Chicken) and removed them from the stock as they came to temperature. An alternative would be to truss the chicken, as described in The Food Lab: How Not to Roast a Chicken. The meat is served room temperature.

The fat is not skimmed as the stock cooks—it's used to flavor the rice.

Pandan leaf is used in Southeast Asian cooking. It may be found in your local Asian market. Pandan adds subtle flavor but is not integral. Do not substitute pandan flavoring.

Kecap manis is a thick, sweet soy sauce. Dark soy sauce, which is not as sweet, can be substituted.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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