It’s Mr. O’s favorite rice dish — Hainanese Chicken Rice.
I usually labored for at least three hours in the messy kitchen to cook up this dish using the stove. But yesterday was the first attempt of using the Instant Pot. I overcooked the chicken a little bit, but that gave me a lesson for next time to reduce the time from 25 minutes to 20 or less. The chicken was a bit too done for me, and the skin fell off before I could dip the whole fowl into an ice bath.
And I fried my own shallots…talking about making more work for oneself!
The rice was washed and soaked with a bit of turmeric powder, hence the yellow color. I also used Mogami medium grain rice, grown and harvested in the U.S.