A variation of Hainan Chicken Rice for dinner tonight.
4 lb chicken boiled in a similar way to that described here: http://sundaynitedinner.com/chinese-w... but with much more smashed ginger; and with kosher salt + Javanese sea salt. All chicken fat obtainable cut up and put into stock.
Chicken (after cooling) cut up w/ cleaver (into pieces), placed into large serving dish, trimmed scallions scattered on chicken.
Basmati rice cooked w/ the chicken broth, as much chicken fat as possible scooped up into rice pot.
Broth w/ finely sliced Savoy Cabbage, simmered appropriately.
(I usually have a ginger-scallion sauce with this kind of stuff but decided to forego it tonight)
1) Finely chopped large scallion sauteed in veg oil, finely chopped Chicken livers added, simmered, splash of nuoc mam added, sesame oil, stirred/simmered.
2) Pohon Cabe Chili Sauce Sambal Istimewa + Sambal Bangkok (sweet) + grated fresh ginger (with juices &etc) + Rice vinegar + fresh squeezed lime juice.
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