Hainan Chicken Rice Might Just Be My Favorite Chicken Dish
I have several gotta-cook-'em-all dishes, and they're all chicken-and-rice-based: chicken adobo, Japanese-style chicken curry and, my current muse, Hainan chicken rice. Unlike adobo or curry, which essentially simmer away after a meager amount of prep, Hainan chicken rice can involve a lot of steps. None of them are difficult, but they can eat up an afternoon, making it the perfect thing for a winter weekend.
The yield is fantastic: perfect, succulent chicken that's had an aromatic soak with ginger, scallions and garlic; soothing chicken soup; rice that's been cooked in some of said soup with pandan leaves; and a sparkly ginger-scallion sauce. Hainan chicken rice is maybe my favorite chicken dish — nourishing but not heavy, comforting but not cloying. And the elements branch out into helpful leftovers. The rice becomes fried rice, of course; the chicken goes into any number of applications; the soup is stock for stew (or curry!); and the ginger-scallion sauce is tossed with noodles for a stellar lunch.
All of which is to say: I'm very excited to add Kevin Pang's recipe to my collection.
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Before we move on, I want to call out Genevieve Ko's ginger scallion chicken and rice and Sue Li's chicken and rice with scallion-ginger sauce as excellent Hainan chicken rice shortcuts. They both feature gently cooked chicken with fragrant rice and a ginger-scallion situation, but with total cook times that wouldn't feel insane on a Wednesday.
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