Hainanese Chicken Rice

One of the most memorable Hiananese Chicken Rice I have ever had was in Cebu. They were using our chickens and serving them in their restaurant. I thought it was so hard to make.

As we developed our Chinese clientele, they had been telling me that they had been making this dish now since they discovered where to get good and flavorful chickens. They had always sounded that it was so simple. Easier heard than done...I thought!

Then I came across this post....from one of my daily blog rolls. Connie Veneracion has a way of making things easier to understand and it goes step by step.

Try it...I know I will :)

You may even do this focused business and just be known for very good Hainanese Chicken Rice.

Adobo

This afternoon, Elena of Manna Specialty Bakery texted me this :)

My sis' comment abt your adobo - Parang adobo version ng chicken soup, soothing

That made me smile and happy. When Elena tasted it, she said "it was not salty. it was neutral". I asked what her neutral meant. I forgot what her reply was verbatim, but it meant that is was not outstanding nor was the taste different...it was home cooked taste.

That moment, whether her opinion was supposed to be a negative remark, it meant I got the taste for the home cooked food I wanted in the first place.

Our adobo has the old taste, dry, minimal soy sauce just for color. Vacuum packed, so people just let it sit on water to thaw, then heat it in the microwave, toaster or fry it a bit :)

Naku...where is that saucer of kamatis, sibuyas, bagoong, and wansoy....give me that chicharon for topping!