After making Hainanese chicken at home, I have now have a higher appreciation of this seemingly simple dish. This recipe includes instructions on how to make the chicken, rice, and the chili sauce. Poaching the whole chicken was the most difficult part because it was my first time. It takes about an hour, and I had to be careful that the temperature of the water was maintained (hot but not boiling). My conclusion is that poaching is one of the best methods of cooking chicken breasts! I was very happy with how moist the chicken was.
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