Hainan chicken rice from Exploring China: A Culinary Adventure: 100 Recipes from Our Journey by Ken Hom and Ching-He Huang

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Notes about this recipe

  • Ro_ on December 12, 2021

    I enjoyed this in many ways: loved all the little "bits and bobs", and the rice and chicken were both tasty. But I was a bit confused whether it was supposed to be served hot or cold (since the chicken was instructed to be left to cool, but the rice was hot, the soup was supposed to be reheated, and the garnishes were cold crudités). I ended up reheating the chicken before serving. The sauces were delicious, but there wasn't enough of them, I'd double the quantities next time and maybe add another sauce - it was lacking a tangy, sweet element, something with a bit of black vinegar and/or soy sauce and/or honey would have been good. I think I will make this again, but with some tweaks.

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