Hainan Chicken

Mark Bittman is my new favorite food writer.  What he does is quick, simple, and for the most part healthy.  Better still is the video collection he has of himself making the recipes.  A while ago, I made something called Hainan chicken (if you scroll down you will see a link to the recipe as well as the video).  Essentially, you create a poaching liquid with lots of garlic and ginger to poach a whole chicken.  You shred the chicken by hand, serve it atop some rice with a sauce of more garlic, ginger, and some sesame oil.  It was really good, but way too much for just the two of us.

I reduced the poaching liquid a fair amount, and then froze it.  We very much liked the dish, but decided to make a smaller dish in the future.  We have some chicken thighs kicking around the freezer, and I hope the reduced poaching liquid will impart a more intense flavor the next time I prepare it.