{"id":406518,"date":"2010-03-08T12:19:48","date_gmt":"2010-03-08T17:19:48","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/recipe-review\/hainanese-chicken-with-rice-from-mark-bittman-recipe-review-110720"},"modified":"2010-03-08T12:19:48","modified_gmt":"2010-03-08T17:19:48","slug":"hainanese-chicken-with-rice-from-mark-bittman-recipe-review","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/406518","title":{"rendered":"Hainanese Chicken With Rice from Mark Bittman Recipe Review"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/recipe-review\/hainanese-chicken-with-rice-from-mark-bittman-recipe-review-110720\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010_03_08-ChickenRice.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_03_08-ChickenRice.jpg\" width=\"540\" height=\"359\" class=\"mt-image-center\" \/><\/a>In our recent post on <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/how-to\/how-to-poach-chicken-home-hacks-108655\">how to poach a chicken<\/a>, a reader mentioned Mark Bittman&#8217;s version of Hainanese chicken with rice. It&#8217;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. <\/p>\n<p>It sounded like heaven on a plate, a nourishing meal for spring. And you know what? It is. <\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/recipe-review\/hainanese-chicken-with-rice-from-mark-bittman-recipe-review-110720\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/pSNNw2X1NpUekxdfzB7jX960WHY\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/pSNNw2X1NpUekxdfzB7jX960WHY\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/pSNNw2X1NpUekxdfzB7jX960WHY\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/pSNNw2X1NpUekxdfzB7jX960WHY\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/qTvt1jnCpi0\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In our recent post on how to poach a chicken, a reader mentioned Mark Bittman&#8217;s version of Hainanese chicken with rice. It&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":99,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-406518","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/406518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/99"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=406518"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/406518\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=406518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=406518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=406518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}