Made hainan chicken today. Was more flavorful than last time because I let it marinate longer. But note to self, don’t get greedy when cooking. I tried to fit more chicken on the baking sheet and the chicken needed to cook longer than expected.

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Baked?

Usually scrubbed violently with salt, poached in a flavorful broth, then dunked in ice water to tighten skin. Chopped into chopsticks ready pieces - skin on & bone in - then drizzled with sesame oil before being served with rice. The rice has to be cooked using the poaching broth, plus chicken fat rendered from any trimmed skin. Can use duck fat in a pinch. Tuck a few coins of ginger, a couple of peeled crushed garlic cloves, and a bruised scallion into the rice while it cooks.

Serve with some sliced cucumber and tomato, a bowl of poaching broth, and the traditional condiments of ginger-scallion oil, chilies in soy sauce, and kecap manis (thick, sweet soy sauce). Could add chili oil or chili crisp to the trinity.

Yummy how idd you make it OP. I haven't ever had that before but I just looked it up and it looks really good.

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