Comments on: Hainanese Chicken Rice

By: Sienna

Sienna — Mon, 06 Feb 2012 22:58:26 +0000

Thank you so much for this recipe! I stumbled onto your site via Foodgawker and I am so glad I did. Never in a thousand years would I think to “exfoliate” the chicken with salt (even though I exfoliate ME with salt and olive oil). I absolutely hate that yellow gunk on chickens so I wash and wash with marginal success. I also always brine my Thanksgiving turkeys in a salt solution, but now I will give it the spa treatment before it gets brined! Thank you so much!!

By: Kevin Dang

Kevin Dang — Thu, 02 Feb 2012 13:33:25 +0000

Thanks “SteamyChicken” for your excellent recipe, but tried mine with pig and found the kitchen too small to hang. The roof was too low and the snout was touching the floor. Please warn your readers not try pig for chicken dish, not same. Also, cannot find pot big enough, another problem. Hope the helps.

Kevin Dang.

By: Pat

Pat — Wed, 01 Feb 2012 05:57:37 +0000

The salt isn’t for seasoning. It’s a vehicle to rub (clean) the yellow stuff off the skin or get the slimy stuff out from inside the chicken. It also gives you enough grip to pull fat off easier.

By: Pat

Pat — Wed, 01 Feb 2012 05:51:20 +0000

Thank you for this great article. I’ve made boiled chicken before but not the Hainanese rice. I’ll try it the next time I make rice.

I love your description about cleaning the chicken. My grandmother used salt, my mother uses salt an I use salt. My chickens (and Thanksgiving turkey) get cleaned inside and out.

If I talk about cleaning chicken with my caucasian friends they give me an odd look. No grody things on my chicken.

By: Tina

Tina — Sun, 15 Jan 2012 20:02:55 +0000

I love your Hainanese chicken recipe. Thanks for sharing. Do you think this recipe can be adapted to turkey?

By: Greg

Greg — Wed, 11 Jan 2012 10:08:28 +0000

This recipe is a keeper! Chilli sauce is awesome, very impressed. Would like to get my flavor out of the rice though… Maybe will add more salt and use chicken fat instead of veg oil. Thank you so much!

By: _deandrea

_deandrea — Mon, 05 Dec 2011 22:12:23 +0000

Making this tonight. will post how i like it. looks great.

By: cs

cs — Sun, 27 Nov 2011 18:48:59 +0000

Hi, as someone from the region, can i just add something…

the chicken is usually served on a plate with cucumber and a sauce whose recipe i’ve recently discovered.

here’s the recipe for the sauce:
5 tablespoons soy sauce
3 tablespoons sugar
1.5 tablespoons plain oil (anything goes, olive oil, vegetable oil)
1.5 TEAspoons sesame oil
chicken stock to dilute to taste

add the first four ingredients together and heat in a sauce pan making sure not to boil them.

add chicken stock to dilute it to taste (usually around 8 tablespoons for me)

spoon sauce over finished chicken dish.

enjoy with chilli sauce.

By: Twiggy

Twiggy — Thu, 24 Nov 2011 21:34:07 +0000

I am going to make this tomorrow night for a dinner for my boyfriend’s family. They don’t put salt on their food so I am really hoping this will work well even without the salt. (Planning to use salt to cleanse the chicken though) Well, wish me luck everyone, I so need it. Will update you as to how it turns out. Cheers!

By: Birgit Nass

Birgit Nass — Wed, 16 Nov 2011 17:47:41 +0000

I am making it just now. Wonderful, its going to be absolutely delicious. Took pics, wish I could post them for you. Mail me if you are interested. Thank you so much for this lovely recipe with the comments and pics. A pleasure cooking after it!