Yesterday I finally found it – the Chicken and Rice Source.
It’s M&W Food Kitchen in Admiralty Centre, and they offer many different varieties; there’s Hainanese Chicken and Rice, Gwai-Fei Free Range Chicken on rice, Gong-Nan Free Range Chicken on Rice, Salt-baked Free Range Chicken on Rice, and my favourite: “Special Hand-Pulled Chicken on Rice (skinless).” Yes, it was that last part – the skinless part – that made me happy. So very happy.
My usual complaint with Hainanese Chicken is the soft chicken skin, so by removing it altogether my problem was solved beautifully. And yes, many of you are going to tell me this dish is NOT Hainanese chicken, and you’d be right. But I’m ok with that, because I still got to eat lovely, tender chicken with amazing rice and even better sauce, all for only $7.25
The rice at M&W is notable because it’s ‘rice with oil’ – I’m not entirely sure how they make it, but it was sticky, golden, and far more flavourful than the plain stuff. I was a fan.
The meal came with a sautéed Chinese lettuce in a light soy sauce, which was nice and kind of reminded me of cabbage.
Now, the SAUCE – oddly, she only gave me the ginger scallion one (no chili sauce), but since it’s the one I love, I didn’t really mind. I ate the first portion so quickly I had to ask for seconds, and it was unbelievably tasty with the chicken.
As I ate, I made plans for all the times this summer I’m going to cook up a bird, make this sauce, invite friends over, and have them completely lose their minds with joy. Fortunately, there are plenty of recipes on the interwebs for it, so I’ll share one below so you can make your friends swoon as well. Let’s go with Momofuku’s version…..
Momofuku Ginger Scallion Sauce by David Chang and Peter Meeham
Makes about 3 cups
2 1/2 c. thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 c. finely minced peeled fresh ginger
1/4 c. grapeseed or other neutral oil (Stephanie’s note: I used safflower, would also use sunflower or peanut; I do not like canola oil)
1 1/2 tsp. usukuchi (light soy sauce)
3/4 tsp. sherry vinegar
3/4 tsp. Kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
This is a short post, and that’s because I found it difficult to write about food today. My thoughts have been with Boston since the two bombs exploded there yesterday morning. Three people’s lives were ended, over a hundred were injured, and thousands of others had their lives changed forever. With the shock and sadness I feel about it, I can’t imagine what it must be like to be in Boston, or to have been at the race itself. All I can do is offer my deepest sympathies, and do my best to appreciate the day before me – one that’s full of learning, opportunity, and people I love.
Not vegetarian friendly