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The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks.
This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as " oily rice " with Southeast Asian pandan leaves added sometimes.
Some cooks may add coconut milk to the rice, reminiscent of the Malay dish nasi lemak.

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