I got my driver’s license in Australia back when I was there pursuing tertiary education. I passed the driving test on my very first attempt, much to the envy of my classmates who flunked it more than once. The feelings that followed that day were a mix of happiness, fear and nervousness. Many years later, positively inspired by a Hainanese Chicken Rice recipe I had come across on the web, I thought I would give it a go and make a mess of the kitchen. This was back in 2007 when photographing food was a huge motivation that fueled my desire to cook. Like my driving test, my first attempt at cracking the code of succulent tender Hainanese chicken rice was a success. I cannot, however, take full credit for this accomplishment as I attribute the success more to my ability to follow the steps outlined in the recipe (with slight variation, of course). I am happy to take full credit for the pictures although given an opportunity to do it all over again, the styling and composition will be much improved.
“At the end of the hour, remove the chicken from the pot, and plunge into a large bowl of iced water to arrest further cooking. Once cool (about 15 to 20 minutes), drain the chicken thoroughly. Rub it down with the remaining 1/2 tablespoon of soy sauce and sesame oil. Snip off the chicken wing tips, neck, and legs. Toss these into the liquid left in the stockpot. Set the chicken aside, covered, until ready to serve.” — Chubby Hubby