Homemade Hainanese Chicken Rice Recipes

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HAINANESE CHICKEN RICE RECIPE BY TASTY

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 32



Hainanese Chicken Rice Recipe by Tasty image

Steps:

  • To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  • Remove any excess fat from the chicken and set aside for later.
  • Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  • Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  • Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  • After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  • In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  • Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  • Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams

3 lb whole chicken, giblets removed
¼ cup kosher salt, divided
4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
1 bunch fresh scallion
1 gal cold water, plus more as needed
2 tablespoons sesame oil
¼ cup sesame oil
2 tablespoons chicken fat, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon kosher salt
2 cups long grain rice, rinsed and drained
2 cups reserved chicken poaching broth
2 tablespoons sambal
2 tablespoons sriracha
2 teaspoons sugar
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lime juice
2 tablespoons reserved chicken poaching broth
2 tablespoons fresh ginger, grated
2 tablespoons garlic, finely minced
kosher salt, to taste
3 tablespoons peanut oil
1 tablespoon rice vinegar
reserved fried garlic and ginger
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce
1 tablespoon light soy sauce
2 tablespoons reserved chicken poaching broth
2 cucumbers, thinly sliced, for serving
1 bunch fresh cilantro, for serving

HAINANESE CHICKEN RICE

Hainanese Chicken Rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most-popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways - poached for the meat, the soup is used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore's top loved dishes, and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 11



Hainanese Chicken Rice image

Steps:

  • Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
  • Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
  • Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
  • Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
  • Whisk 1/4 cup of the hot chicken stock into the chile sauce.
  • Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh red chiles
5 cloves garlic, chopped
Salt
1 (2-pound) chicken
1 scallion, cut into 1-inch pieces
4 slices fresh, peeled ginger
6 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice
1 teaspoon fine salt

HAINANESE CHICKEN RICE

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

Categories     Soup/Stew     Chicken     Garlic     Ginger     Rice     Hot Pepper     Gourmet

Yield Makes 6 servings

Number Of Ingredients 23



Hainanese Chicken Rice image

Steps:

  • Prepare chicken and broth:
  • Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt.
  • Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
  • Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces.
  • Make chile sauce while chicken is cooking:
  • Pulse chile-sauce ingredients to a coarse paste in mini food processor.
  • Make rice:
  • Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat.
  • Wash rice under cold running water until water runs clear and drain well.
  • Cook shallots in fat over moderate heat, stirring, until browned. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring gently, 1 minute.
  • Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
  • Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.
  • Assemble dishes:
  • Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well.
  • Stir together soy sauce and sesame oil.
  • Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.
  • Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.

For chicken and broth
1 (3- to 3 1/2-lb) chicken
3 teaspoons salt
4 qt water
4 (1/8-inch-thick) slices fresh ginger, smashed
For chile sauce
6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles, chopped
1 shallot, chopped
2 tablespoons chopped peeled fresh ginger
2 medium garlic cloves, chopped
1/2 teaspoon salt
1/3 cup fresh lime juice
For rice
2 cups jasmine rice
4 shallots, thinly sliced
2 large garlic cloves, minced
1 English cucumber
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
1 bunch or 1 (4-oz) bag watercress, coarse stems discarded
Special equipment: a mini food processor and a U-shaped vegetable peeler
1 U-shaped vegetable peeler
Garnish: fresh cilantro leaves or sprigs

HAINANESE CHICKEN RICE

Chicken rice is one of my daughters favourite dish so instead of eating it at the chinese restaurants, I have learned to prepare it myself..and it taste just as great!!Dont be daunted by the amount of ingredients or work.It is actually simple and the end result is worth it.Sometimes, instead of using one whole chicken, I would mix chicken bones(for stronger flavor) and other parts of the chicken ie drumstick when boiling for the stock. After taking out the chicken, I would continue boiling the stock with the bones and adding in veg. like carrots, potatoes. To have as soup with the meal.And sometimes I prepare my other chicken recipe "chinese baked chicken" as another choice of style to have with the chicken rice beside the steam chicken.

Provided by syltel

Categories     One Dish Meal

Time P1DT25m

Yield 4-6 serving(s)

Number Of Ingredients 32



Hainanese Chicken Rice image

Steps:

  • First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.
  • While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.
  • While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
  • To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.
  • Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.
  • Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.
  • Enjoy meal with the rice and dipping sauces!

Nutrition Facts : Calories 1294.6, Fat 47.1, SaturatedFat 13.5, Cholesterol 184.7, Sodium 2139.5, Carbohydrate 150.9, Fiber 6.3, Sugar 15.2, Protein 63.1

3 cups long grain rice
2 tablespoons chicken fat, with skin (I know..but it makes the rice taste really good)
2 tablespoons water
2 -3 cm ginger, grated
3 -4 garlic cloves, grated
1 -2 teaspoon salt (to taste)
3 1/2 cups chicken stock, according to rice package instructions (or more, reserved from chicken that you will boil)
2 screwpine leaves (optional..it will make the rice more fragrant)
1 whole chicken
water, enough for boiling chicken
1 piece thumb sized ginger, smashed
4 -5 garlic cloves, peeled and smashed slightly
1 teaspoon salt
10 fresh red chilies
2 cm piece ginger
4 garlic cloves
1/4 teaspoon salt
1 teaspoon lime juice
2 tablespoons chicken stock (from the boiled chicken. This stock is essential for the chilli sauce)
75 g ginger
6 garlic cloves
1/2 teaspoon salt
1 teaspoon lime juice
2 tablespoons chicken stock (again stock from the boiled chicken)
1 tablespoon garlic oil
1 teaspoon sesame oil
5 tablespoons light soya sauce
1 1/2 tablespoons sugar (to taste)
3 tablespoons chicken broth (from boiled chicken)
fresh coriander leaves
sliced spring onion
sliced cucumber

MUST-TRY HAINANESE CHICKEN RICE

My favorite food of all time! Don't be fooled by the simple ingredients. The secret is in the broth: this is the most amazing, flavorsome Chinese chicken rice dish you've ever tried. Garnish with sliced cucumber, sprigs of spring onions, and cilantro.

Provided by Samantha Tan

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h17m

Yield 4

Number Of Ingredients 24



Must-Try Hainanese Chicken Rice image

Steps:

  • Trim chicken of all excess fat, reserving fat.
  • Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
  • Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
  • Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
  • Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
  • Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
  • Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
  • Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
  • Serve garlic chile and ginger dips alongside chicken and rice.

Nutrition Facts : Calories 1047.2 calories, Carbohydrate 129.3 g, Cholesterol 149.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 60.2 g, SaturatedFat 7.5 g, Sodium 1125.8 mg, Sugar 9 g

1 whole chicken
1 stalk spring onion
3 cloves garlic, crushed, or to taste
1 (1 inch) piece fresh ginger root
water to cover
salt to taste
5 tablespoons light soy sauce
1 ½ tablespoons white sugar, or to taste
1 tablespoon garlic oil
1 teaspoon sesame oil
3 cups uncooked rice, or more to taste
3 cloves garlic, minced, or to taste
1 (1 inch) piece ginger, crushed
salt to taste
5 red chile peppers, seeded and chopped
2 limes, juiced
3 cloves garlic
1 (1/2 inch) piece ginger
¼ teaspoon salt
1 pinch white sugar, or to taste
2 limes, juiced
3 cloves garlic
1 (1 inch) piece young ginger
⅛ teaspoon salt

HAINANESE CHICKEN RICE

Make and share this Hainanese Chicken Rice recipe from Food.com.

Provided by Liara

Categories     Whole Chicken

Time 1h27m

Yield 8 serving(s)

Number Of Ingredients 15



Hainanese Chicken Rice image

Steps:

  • Pound ginger and rub all over chicken.
  • Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.
  • Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.
  • Heat oil and fry garlic and celery for 2 minutes.
  • Add rice and stir until rice is covered with oil.
  • Pour in broth and reduce heat to cook.
  • Mix all the sauce ingredients together to make sauce.

Nutrition Facts : Calories 333.2, Fat 24.2, SaturatedFat 6, Cholesterol 86.2, Sodium 1334.3, Carbohydrate 5.7, Fiber 0.4, Sugar 4.4, Protein 22.2

1 chicken, about 4 lbs
water (for boiling)
1 piece ginger
1 teaspoon salt
4 tablespoons oil
3 garlic cloves, crushed
1 stalk celery, chopped
1 teaspoon salt
3 red chilies, sliced
2 garlic cloves, sliced
1 piece ginger
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons fish sauce
1/2 teaspoon salt

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From cowhousestudios.com


HAINANESE CHICKEN RICE - FOOD TO BELLY
Rub chicken with salt. In the Tatung rice cooker inner pot, add chicken, scallion, ginger, and rice wine. Cook for around 10m (1/4 cup water in outer pot), or until chicken is cooked through. Reserve the chicken broth, scallions, and ginger. Set chicken aside. Rice; Wash rice briefly, no longer than 15 seconds.
From foodtobelly.com


CHEAT'S CHICKEN RICE - MAKE AN EASY VERSION OF HAINANESE CHICKEN …
Preheat oven at 180ºC. To prepare the chicken, combine the spring onion, ginger and salt in a medium mixing bowl. Heat the oil in a small saucepan until smoking, then carefully pour this over the spring onion, ginger and salt. This will spit aggressively so stand back. Place all the chicken in an oven proof dish preferably with a lid ...
From loveswah.com


HAINANESE CHICKEN RICE - THE PEACH KITCHEN
Water; Hainanese Chicken Rice Premix ** Whole chicken; Long grain rice (we recommend Thai long grain rice) Hainanese Chicken Rice Fragrance Oil ** 2.5 litres Water; 1 pkt Hainanese Chicken Rice Premix **; 1.2 – 1.5 kg Whole chicken; 500 g Long grain rice (we recommend Thai long grain rice); 1 pkt Hainanese Chicken Rice Fragrance Oil **; 610 ml …
From thepeachkitchen.com


RICE COOKER HAINANESE CHICKEN RICE - EASY, FLAVORFUL, & DELICIOUS
Instructions. Rub the chicken with salt and let it rest for 30 minutes. In a food processor, blend ginger, garlic, and red onion into a paste. Heat oil in a wok then add the paste, rice, and pandan leaves. Cook for 3-5 minutes then transfer to a rice cooker. Add chicken stock to rice cooker, and chicken on top (skin side facing down).
From ketchupwithlinda.com


AUTHENTIC HAINANESE CHICKEN RICE AT HOME - WEBSITE
Just boil down the rice (and add more rice if needed) in the leftover broth, add the chicken and you have a fabulous new meal! #lifehack Recipe serves 4 people. 15 mins prep time, total cook time approximately 50 mins.
From alycooks.com


EASY RICE COOKER HAINANESE CHICKEN RICE - RELAX LANG MOM!
Marinate the chicken in sesame oil and set aside for about 15 minutes. Saute the ginger and garlic, add the rice and fish sauce. Mix until patis is absorbed. Add the chicken broth. Arrange the chicken on top. Don’t forget to turn on the rice cooker and wait for it to work its goodness!
From relaxlangmom.com


HAINANESE CHICKEN RICE | HEALTHY GF ASIAN
Fill a pot with half full of water and bring to a boil. Submerge the chicken into the boiling water and resume the boil and skim the surface. Add all the dried Chinese red dates. Once its boiling, turn the heat down to low, cover with lid and simmer for 30 minutes. Turn off the heat.
From healthygfasian.com


HAINANESE CHICKEN RICE - ROTI N RICE
Add 2½ cups (600ml) water and salt to pot and bring it to a boil. Reduce heat to medium and allow it to simmer until all water is absorbed, about 10 minutes. Turn heat down to the lowest setting and leave pot on for another 5 minutes. Turn off heat, remove pot. Allow cooked rice to sit for 10 minutes before serving.
From rotinrice.com


7 PLACES THAT SERVE THE BEST CHICKEN RICE IN SINGAPORE
Ming Kee is arguably one of the most iconic chicken rice stalls in Singapore. Many flock here for the silky texture of the meat and skin, which is produced by dunking the cooked chicken in ice-cold water prior to chopping it up. Expect to be in the queue for about half an hour on weekdays and an hour on weekends. 08.
From augustman.com


HAINANESE CHICKEN RICE RECIPE | GOOD FOOD
Lift, pat dry gently and set aside. Reserve the chicken stock. To cook the rice, first either render the chicken fat down and discard the solids or heat the vegetable oil in a wok. Add the shallots to fry until golden, then add the garlic to fry for another minute. Add the rinsed rice.
From goodfood.com.au


AN EASY HAINANESE CHICKEN RICE RECIPE TO COOK AT HOME
1. Put all ingredients except for the chicken into a big soup pot. Bring the pot to a boil over high heat. Note: For the chicken stock, you can boil another chicken beforehand in a pot of 10 cups of water flavored 1 Tablespoon of salt and with a whole onion cut into quarters, 5 garlic cloves peeled, and a big knob of ginger peeled and sliced. 2. When the aromatics and …
From foodicles.com


HAINANESE STYLE CHICKEN RICE — VOCABULARY OF FOOD
Poached chicken fragrantly seasoned with sesame oil, scallions, and ginger. Served alongside an aromatic rice made with chicken fat. Served alongside an aromatic rice made with chicken fat. 0
From vocabularyoffood.com


[HOMEMADE] HAINANESE CHICKEN RICE : FOOD - REDDIT.COM
22.5m members in the food community. The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Coins 0 coins Premium Powerups Talk Explore. Gaming. Valheim Genshin Impact Minecraft Pokimane Halo Infinite Call of Duty: …
From reddit.com


HAINANESE 'CHICKEN' RICE (VEGAN) - THE FOODIE TAKES FLIGHT
Once hot, add the salt and let it dissolve. Add in the ginger and cook for 1-2 minutes until aromatic. Mix in the garlic and turn off the heat. Feel free to add more salt, to taste, if desired. For the sweet soy sauce, cook down the soy sauce and sugar in the saucepan until it starts to thicken from the sugar.
From thefoodietakesflight.com


CHICAGO FINALLY HAS A GREAT HAINANESE CHICKEN RICE RESTAURANT
Chicago Tribune. •. May 31, 2022 at 5:00 am. For a dish that’s basically just poached chicken on white rice, few dishes on earth inspire such fanatical devotion as Hainanese chicken rice. The ...
From chicagotribune.com


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