If you’ve read the last few MH blog/FB posts you might regard me as a New York Times recipe beeatch but, it’s not true. Maybe we’ve tried 6-7 recipes over the last couple years and many have fallen short for different reasons. But, there have been a few stand-outs like this Hainanese Chicken with Rice first published by Mark Bittman a couple of years ago which we’ve (Richie) made and loved several times, like last night. The chicken boils several minutes before sitting in the developing broth. Rice cooks in that broth and its then topped w/cucs, tomatoes, cilantro and served with a fantastic sesame oil, scallion (and added minced green chili) sauce. It makes plenty to serve 5 hungry folks, is great eaten at room temp and is so satisfying! Today—
baby backs (see below photo) will be cued in the rain.