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I think hainanese chicken is the dish your thinking of,served with rice.
Basicly cooking in water on low temp without boiling and until just cooked. You can add suger, salt, ginger to the stock. Turn off heat as soon as juices are white when poked and let it stand. Slice after cooling in fridge and serve with soy and shallots. It also helps to use chicken thighs as they tend to be juicer.
use Pressure cooker
marinate with curd or yogurt, this makes the chicken really soft after cooking.
Posted:Oct 9, 2012
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