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Ok, if you have a dianguo, you can make a cheaty type of Hainan Chicken rice without too much effort.
As with all things cooking, you can scale up the level of "giving a flip" according to how many spoons you have in your drawer. https://twitter.com/CodenameMinaLi/status/1192456525547216896
As with all things cooking, you can scale up the level of "giving a flip" according to how many spoons you have in your drawer. https://twitter.com/CodenameMinaLi/status/1192456525547216896
Method one (kinda erm, but hey):
Find a container with a heatproof lid that can go into your dianguo while allowing the outer lid to fit securely. Use a bowl and a saucer if you must - that's the beauty of dianguo - you don't need an actual pot with a lid.
Find a container with a heatproof lid that can go into your dianguo while allowing the outer lid to fit securely. Use a bowl and a saucer if you must - that's the beauty of dianguo - you don't need an actual pot with a lid.
This container doesn't have a strict size - you want it to hold the uncooked rice, the water, and the chicken, that's it.
Dump your rice and water in. Use chicken stock if you're being fancy. (use leftover stock from your last Hainan Chicken if you're the sort to plan ahead)
Dump your rice and water in. Use chicken stock if you're being fancy. (use leftover stock from your last Hainan Chicken if you're the sort to plan ahead)
Debone a chicken leg. Use breast if you must, I don't judge.
Skin on, please, but if you really must discard it, go ahead and do that too.
Massage the thing until it's vaguely the same thickness.
If gentle persuasion won't work, just pound it.
Skin on, please, but if you really must discard it, go ahead and do that too.
Massage the thing until it's vaguely the same thickness.
If gentle persuasion won't work, just pound it.
Salt it.
Here you can choose to roll up the meat with minced scallions and ginger, or not.
If you tie up the piece of chicken, make sure you don't wrap the skin side into the roll, just sorta do a taco type fold and secure in place with kitchen twine or a toothpick.
Here you can choose to roll up the meat with minced scallions and ginger, or not.
If you tie up the piece of chicken, make sure you don't wrap the skin side into the roll, just sorta do a taco type fold and secure in place with kitchen twine or a toothpick.
Put the chicken on top of the uncooked rice, cover, and stick it into the dianguo.
Pour a cup of water into the outer pot and flip it on.
When it's done, voila, you have super cheaty Hainan Chicken rice.
(don't talk to me about authenticity. This is single person mess food)
Pour a cup of water into the outer pot and flip it on.
When it's done, voila, you have super cheaty Hainan Chicken rice.
(don't talk to me about authenticity. This is single person mess food)
I do a simple dipping sauce of fresh chilis, light soy, and fresh minced garlic.
Or, you might decide you don't need it because you already seasoned your chicken a lot.
I sometimes do.
Or, you might decide you don't need it because you already seasoned your chicken a lot.
I sometimes do.
Method TWO:
If you have a big enough dianguo, get a small Cornish hen, salt it, stuff it with garlic, ginger, and scallions, and then put the entire thing with enough water to cover into a covered pot into the dianguo.
Cook.
When it's done, dump it in ice water.
If you have a big enough dianguo, get a small Cornish hen, salt it, stuff it with garlic, ginger, and scallions, and then put the entire thing with enough water to cover into a covered pot into the dianguo.
Cook.
When it's done, dump it in ice water.
Dumping the bird into ice water tightens the skin and meat so it gets that lovely texture.
Skip this if you're lazy like me.
Use the broth to make your rice.
Done.
(this method is obviously more involved and slightly more expensive than the former)
Skip this if you're lazy like me.
Use the broth to make your rice.
Done.
(this method is obviously more involved and slightly more expensive than the former)
