Why Your Hainanese Chicken Rice Sucks (And How Mei Mei Fixes It)

Описание: Most home-cooked Chicken Rice is sad. The skin is rubbery, the breast is dry, and the rice is just... rice. Today, we stop accepting mediocrity. I’m teaching you the Mei Mei restaurant standard—specifically, how to get that gelatinous, glass-like skin that everyone gets wrong.

Happy Lunar New Year! 🧧 For this celebration, I'm taking you back to basics but elevating them to professional standards. We are making the iconic Hainanese Chicken Rice. This isn't just a recipe; it's a technique masterclass on poaching chicken perfectly and creating the most aromatic rice you've ever tasted.

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🐓 INGREDIENTS LIST:

The Poached Chicken:

1 Whole Chicken (Free-range/Corn-fed preferred)
Sea Salt (for exfoliating the skin)
50g Ginger, sliced
30g Garlic, peeled
4-5 Stalks Spring Onion (Scallions)
Ice bath (Crucial for the skin!)
2 Pandan Leaves
The Aromatic Rice:

500g Jasmine Rice
60g Chicken Fat (rendered) or Vegetable Oil
30g Ginger, minced
30g Garlic, minced
2 Pandan Leaves (knotted)
Chicken Poaching Broth (to cook the rice)
Sesame Oil
The Sauces (The Soul of the Dish):

Chilli Sauce: Fresh red chillies, garlic, ginger, lime juice, splash of chicken broth.
Ginger & Scallion Oil: Minced ginger, sliced spring onions, hot avocado oil, salt.
Dark Soy: Thick dark soy sauce.

Or purchase the Chicken Rice sauces here: https://www.meimeigoods.com/products/...

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