Would you believe me if I told you this meal came from some sauce packets left over from dim sum, discounted frozen chicken, and the bottom of the rice bag? It's amazing what you can whip out of your refrigerator at 6 PM when the entire house is hungry.
This is bachelor chow at its finest. I hope you enjoy it as much as we did. It's an excellent short-notice save. I was browsing recipes on my phone shortly before cooking, and came across what looked like a goodie, but I had about half the ingredients.
The concept for the dish was inspired by this photo of a New York Times recipe for Hainanese Chicken With Rice, which was reviewed here (where I saw the photo) on The Kitchn.
Step 1: Ingredients
12 oz. of barely defrosted chicken
2 stalks of lemongrass, cut into 3" segments (optional)
2" ginger, peeled and shaved
1 onion, halved and sliced thinly
4 cups of water
2 cups of uncooked rice
take-out packets of chile paste and soy
To prepare the ingredients, defrost the chicken briefly (1 minute in the microwave on high). The chicken still needs to be slightly frozen in order for it to "poach" quickly.
If using, cut the lemongrass stalk into 3" segments, discarding the green leaves. Add the lemongrass to a quart size measuring cup with the water. Soak until needed.
Peel the ginger. Very carefully shave it with a vegetable peeler (or) use a knife to cut it into paper thin slices.
Slice the onion first in half. Peel off the exterior, slice off the ends, and cut it into thin half moons about 1/2" thick.