Hello there! 🙂
One of my favorite chicken dishes is Hainanese Chicken… 🙂 I’ve been trying it in several food establishments, like Hainanese Delights (which I find good and affordable)… 🙂
Tried making some last Thursday (not my first time :-D)… 🙂 Everyone loved it! 🙂 but ofcourse, even if they didn’t, they wouldn’t have a choice anyway! Hahaha!
Going back, they liked it a lot… 🙂 but the chicken isn’t really my story now, its more of the ginger sauce.. 😀 haha! The reason for that is, ever since, I really love the ginger sauce in hainanese chicken. That’s my “not to eat without” whenever I order hainanese. My dilemma is that, we don’t have a food processor at home, so I don’t have any choice but to slice and mash it…… OR SO I THOUGHT!
Did you know that after peeling it’s skin (using spoon), you can actually grate it using the medium sized holes in a grater??! Can you believe that??! (Sorry for my being sarcastic.. hahaha! I felt really silly when I uncovered that fact). Well yah! After figuring that out, there’s no way anyone’s stopping me from making hainanese often.. 🙂 We have 1 and 1/2 bottles of ginger sauce now in our ref… 😀
If anyone’s reading, which do you prefer, steaming the chicken or boiling it? haven’t tried steaming it yet… Does steaming make the meat more delicate as compared to boiling it? Or simmering is better rather than boiling? 🙂 Please share your opinions and suggestions… 🙂
Next time, I’ll put my recipe once I have standardized it.. 😀 God bless!