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Hainan Garlic Ginger Chicken Rice

My ethnic background is Chinese.  My mom was born in Nanjing and raised in Taipei, Taiwan.  My dad is ethnically Chinese but was born and raised in Da Nang, Vietnam. I grew up the majority of my life in Seattle, Washington and my only connection to my parents’ culture is through the food.  Taiwanese, Chinese, Vietnamese, Indo-Chinese..you name it, I loved eating it.  One of my favorite dishes that my father introduced me to is Hainan chicken rice.  It’s from his father’s hometown of Hainan, China.  This dish is what Hainan is famous for and there usually are 1 or 2 restaurants in every chinatown that specializes and serves only this dish.  It’s so flavorful and delicious!  It’s a family favorite and I love making it for friends.

This is a dish full of garlic and ginger and savory chicken flavor and you can easily replace the chicken broth for vegetable broth to make it vegan.  This side dish pairs well with my Perfect Salmon and definitely any chicken dish.  Heck, this dish is so good on its own and with anything you want to accompany it with!

Enjoy!  Chi Fan!!!

Hainan Garlic Ginger Chicken Rice
Print Recipe
Servings
8
Servings
8
Hainan Garlic Ginger Chicken Rice
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Soak rice in water and put aside while you prepare your ginger and garlic. Let it soak for at least 10 minutes.
  2. To easily remove the skin off ginger, use the edge of a spoon and scrape. The spoon makes it easy to scrape around the curves and bumps of the ginger root and minimize waste.
  3. Mince your ginger and garlic.
  4. Rinse rice until water runs clear. Usually this take 3 rinse and drains.
  5. Add coconut oil to a large pot on medium high heat and then add all your minced garlic and ginger. Stir for 30 seconds until you smell the aromatics of the garlic and ginger.
  6. Add drained rice in pan and stir constantly with the garlic and ginger for 1 minute. Add sesame oil and salt and stir a minute more.
  7. If you have a rice cooker, add all the ingredients from the pan as well as the chicken broth into the cooker and turn it on. It will be done when the cooker notifies you.
  8. If you don't, just add the chicken broth directly into the pot and bring it to a boil. Once it starts to boil, turn down the stove to low and put a lid on the pot. Let it cook for about 17 minutes.
  9. When the rice is done, use a wooden spatula or spoon and fluff up the rice by gently scooping and stirring. Your Hainan Rice is ready to serve!
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Best Ever Hummus

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Years ago, I was at this greek restaurant that had the most amazing hummus ever.  I kept haggling the owner for the recipe and he said jokingly that he’d have to kill me if he told me. However, I did manage to squeeze one secret from him which was to add a little water to the mix. That’s all I needed!  This hummus is light, fluffy, flavorful and perfect for dipping.  It is my go-to and most requested dish to bring to potlucks, BBQs and picnics.

 

Best Ever Hummus
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I love serving this with a variety of veggies like bell peppers, carrots, cucumbers, tomatoes and whatever else is in season. Also great with tortilla chips and/or warm flatbread.
Best Ever Hummus
Print Recipe
I love serving this with a variety of veggies like bell peppers, carrots, cucumbers, tomatoes and whatever else is in season. Also great with tortilla chips and/or warm flatbread.
Ingredients
Servings:
Instructions
  1. Place all your ingredients in a blender or food processor. I prefer a blender because it whips more air into the hummus which makes it lighter.
  2. Blend until smooth. Taste and add more salt if needed.
  3. Pour in serving bowl and sprinkle with smoked paprika and drizzle with more extra virgin olive oil. Get fancy and sprinkle pine nuts on them!
  4. When I serve this at home, I use half and store the other half in a recycled wide mouthed glass jar. It makes it easy to transport or give away as a gift.
Recipe Notes

* I also like to use Himalayan sea salt because of the high mineral content.  Himalayan salt has over 26 minerals that feed the body.  However, if you do use it, add 1/2 tsp more as it tends to not be as salty as standard sea salts.

 To tahini or not to tahini?  It's a personal preference.  I do it either way, but tahini is not always available when I'm making this and it is really delicious with or without it.

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