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Hainanese Chicken Rice (Two Ways)
A classic Singaporean dish featuring poached or steamed chicken served with aromatic, chicken-fat-infused rice, brushed with sesame oil for extra aroma and gloss. Served with sliced cucumbers and traditional condiments.
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Cost Breakdown
Critical Success Points
- • Poaching the chicken gently without boiling.
- • Ice bathing the chicken immediately after cooking.
- • Rendering chicken fat and sautéing aromatics for rice.
- • Letting rice rest after cooking.
Safety Warnings
- • Be careful transferring hot chicken to the ice bath to avoid burns.
- • Ensure chicken is fully cooked (internal temp 74°C/165°F) to avoid foodborne illness.
- • Use caution when handling sharp knives.
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