http://www.foodpr0n.com/2010/02/05/hainanese-chicken/ More photos. Less adjectives. Food is love. Tue, 24 Jan 2012 19:47:20 +0000 hourly 1 http://www.foodpr0n.com/2010/02/05/hainanese-chicken/comment-page-1/#comment-4687 Joanna Mon, 06 Sep 2010 18:05:00 +0000 http://www.foodpr0n.com/?p=1399#comment-4687 I think your problem with the rice might be your pot. A lot of pots just aren't perfect for rice. One way you could try to "correct" this is with a clean, dry kitchen towel (wash with baking soda once to remove any traces of detergent or fabric softener. Place the towel over the pot (make sure it's not too big a towel -- kitchen fires are a drag!) then fit the pot lid over it. The towel will absorb excess moisture. Don't remove the lid at all during the cooking stage. Also, only stir the rice once when the liquid comes to a boil (before you put the lid on). This should take care of the mushiness you describe. As for the cooking time, I'm mystified. Provided your stove elements are adequately hot, your rice should take approximately the time indicated in the recipe. My last suggestion is to use jasmine rice, rather than standard long grain rice, despite the fact that most Chinese restaurants use plain old long grain (and in China as well). I love the scent of Jasmine rice and I think the cooked texture is better, especially with the addition of chicken fat or oil. I tend to under cook rice by a minute or two, then let it sit a bit longer before serving it. Please don't think I'm being pedantic or condescending with these instructions. It's just that after a few years of cooking mushy rice all the time, I saw a cooking show that listed a few tips for "perfect rice every time" and it changed my opinion of rice. I adore it now, whereas I merely tolerated it before (when made at home). I think your problem with the rice might be your pot. A lot of pots just aren’t perfect for rice. One way you could try to “correct” this is with a clean, dry kitchen towel (wash with baking soda once to remove any traces of detergent or fabric softener. Place the towel over the pot (make sure it’s not too big a towel — kitchen fires are a drag!) then fit the pot lid over it. The towel will absorb excess moisture. Don’t remove the lid at all during the cooking stage. Also, only stir the rice once when the liquid comes to a boil (before you put the lid on). This should take care of the mushiness you describe. As for the cooking time, I’m mystified. Provided your stove elements are adequately hot, your rice should take approximately the time indicated in the recipe. My last suggestion is to use jasmine rice, rather than standard long grain rice, despite the fact that most Chinese restaurants use plain old long grain (and in China as well). I love the scent of Jasmine rice and I think the cooked texture is better, especially with the addition of chicken fat or oil. I tend to under cook rice by a minute or two, then let it sit a bit longer before serving it. Please don’t think I’m being pedantic or condescending with these instructions. It’s just that after a few years of cooking mushy rice all the time, I saw a cooking show that listed a few tips for “perfect rice every time” and it changed my opinion of rice. I adore it now, whereas I merely tolerated it before (when made at home).

]]> http://www.foodpr0n.com/2010/02/05/hainanese-chicken/comment-page-1/#comment-3147 Jen Wed, 03 Mar 2010 23:13:48 +0000 http://www.foodpr0n.com/?p=1399#comment-3147 It's really not too hard, despite the multiple steps! It’s really not too hard, despite the multiple steps!

]]> http://www.foodpr0n.com/2010/02/05/hainanese-chicken/comment-page-1/#comment-2887 Ryan Tue, 16 Feb 2010 23:15:51 +0000 http://www.foodpr0n.com/?p=1399#comment-2887 That looks very yummy! I'll have to try your recipe one day. That looks very yummy! I’ll have to try your recipe one day.

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