In our recent post on how to poach a chicken, a reader mentioned Mark Bittman’s version of Hainanese chicken with rice. It’s a pure, simple meal: Chicken poached with garlic and ginger, then shredded. The light, ginger-scented chicken broth is used to cook rice, and then the chicken and rice are served with a sprinkle of scallions and cilantro, and a drizzle of sesame oil.
It sounded like heaven on a plate, a nourishing meal for spring. And you know what? It is.