Comments on: Hainanese chicken rice recipe- How to prepare it at home

By: KP Kwan

KP Kwan — Sun, 25 Apr 2021 02:30:55 +0000

In reply to Lynn.

Hi Lynn
I would think the chicken is not fully cooked. The timing is only an estimation, as it depends on the amount of water in the pot and the size of the chicken. I suggest you increase the poaching time or keep it at a very slow boil for the first 5 minutes before turning off the stove to ensure it is cooked through.
Best regards,
KP Kwan

By: Lynn

Lynn — Sat, 24 Apr 2021 15:41:07 +0000

Hi, my chicken ended up bloody even though I followed the directions for poaching. Is it a good idea to pre soak the chicken in water to get rid of some blood?

By: KP Kwan

KP Kwan — Sat, 01 Feb 2020 18:40:50 +0000

In reply to Widi.

Widi,
Apply a thin layer of oil (sesame oil is good) on the skin if you have not cut it yet. Then wrap it with cling wrap. Store in the refrigerator. On the next day, remove it from the refrigerator in advance to let it back to room temperature before serving. There is no need to reheat as it is normally served cold.
KP Kwan

By: Widi

Widi — Fri, 31 Jan 2020 16:19:39 +0000

In reply to KP Kwan.

Hi Kwan,
Looks very tasty with your recipe, I like to have a question how to keep the chicken moist and look juicy on the next day we like to served

Thanks

By: Ian

Ian — Sun, 01 Sep 2019 02:59:13 +0000

Great tips thks!

By: KP Kwan

KP Kwan — Thu, 22 Aug 2019 08:32:35 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.