Hainanese-inspired chicken rice from Start Here: Instructions for Becoming a Better Cook (page 217) by Sohla El-Waylly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce.

  • jennsutherland on February 20, 2026

    This is a go too when my stomach needs something gentler. So so comforting. I do use the NYT Cooking poaching method - bring a big pot of water to a boil with all the aromatics. Let it boil for 5 min, then add the chicken, and cover, turn the heat off, let it gently poach for 2.5hrs. Makes the softest plumpest chicken.

  • tom_7vumtn on February 11, 2026

    Very good, my wife didn’t like that the chicken was cold but I thought the hot sauce made it great

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