Related Recipes:
7/3/2020, 7:00:00 AM
https://thewoksoflife.com/hainanese-chicken-rice/
Instapot:
https://www.pressurecookrecipes.com/instant-pot-hainanese-chicken-rice/
Prep the three sauces ahead of time
Salt chicken ahead of time
Cook chicken
Cook rice
Cook with veggies in broth
I think I needed to salt the chicken more. I ended up salting the chicken while letting it cool and resting in the fridge. Let’s see how that goes.
The broth was also not salted enough, needed a generous pinch. Ended up producing 1.75 cups total liquid using 2 drums and 4 thighs, maybe 1.5 lbs?
In the future, do all the “mincing” in a food processor. That was like 80% of the active time. Everything else like mixing the sauces was easy but tedious.
For the soy sauce dip, I found more sugar and less alcohol to be appropriate. I found the alcohol overpowering and the soy sauce I used was very salty and strong. More sesame oil too maybe? IDK what 2 drops is but I did more than that I think and it wasn’t enough for my tastes.
For the ginger oil dip, a little more salt than expected, but it should taste a little salty, since that’s what i’ve seen at restaurants and it’s fun and delicious since the chicken is a little bland. Triple the volume.
Chili sauce was very spicy, maybe use half the volume which was primarily sambal. Lime was good though.
I tossed the filtered aromatics into the trash. Recipe didn’t call for more and I didn’t see the value in keeping it. I think food processing would havebeen nice.
Ended up dicing a small salad bowl of cabbage to make into a broth. Excited! Need to augment with more broth though, not enough liquid.
The rice was a little bland but texture was really good. Salt the broth more next time, maybe don't dilute with water, use full strength broth.
1 cup rice raw was adequate for two people, two for leftovers. 1-1 ratio of liquid was amazing. Disable keep warm function