Flavors of Cachaça
Cachaça, like most spirits, can run through a range of flavors, depending on how it’s manufactured and aged. Industrial cachaças are rough, chemical-tasting, and sometimes even oily. Smaller-batch unaged cachaças often tasty grassy or funky, like a rhum agricole or a bianco tequila. Aged cachaças take on flavor notes from their barrels, and can taste like Christmas spices, baked or dried fruits, coffee, and/or grass (in a good way).
So now that we know what cachaça is, we can start to discuss whether it’s rum or not rum. The Brazilian government says it’s not rum—to understand why, think of the word protectionism. Cachaça and the caipirinha cocktail have both risen dramatically in global popularity over the last 10 years, causing sugarcane producers in the Caribbean and in Central and South America to produce and market cachaça-like products. Lately, though, artisanal cachaças are increasingly available. These products are made by hand and sometimes crafted in pot stills. They are smooth, rich, and full of complex flavors.

If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.

The garlic and lemon juice—both largely water-based additives—are easy: Just stir them right in. I go with a whole clove of garlic and about a tablespoon of lemon juice per eggplant, which is higher than what most recipes call for, but I like my baba ganoush bright and hot. (Feel free to start with less and add more to taste.)

Ingredients
Save Recipe
3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
2 tablespoons (30ml) juice from 1 lemon, plus more as desired
3 medium cloves garlic, minced
3 tablespoons (45ml) tahini
1/3 cup (80ml) extra-virgin olive oil, plus more for serving
1/4 cup chopped fresh parsley leaves
Kosher salt

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Overhead of a stoneware bowl of baba ganoush, next to charred and blistered flatbreads
The best way I know of is a method another old friend, Paula, learned from her Lebanese mother-in-law: pretend you’re making mayonnaise. After all, on a microscopic level, baba ganoush and mayonnaise are not all that different; both are oil-in-water emulsions. The key to a smooth, stable emulsion is to slowly introduce the oil. I start by whipping up my eggplant, garlic, and lemon juice with a fork as if I were scrambling eggs, breaking down the eggplant into a rough paste.

Next, I add the tahini and whip it in vigorously until it’s incorporated. Finally, I slowly drizzle in olive oil (and plenty of it—a third of a cup for my three eggplants), whisking hard the whole time.

The result is a baba ganoush that’s lighter, creamier, and more intense than any other I’ve had, with a savory, smoky aroma, bright acidity, a hint of garlicky heat, and plenty of good olive oil flavor. (You did remember to use your best olive oil, right?)

Freeze together:
2 cups chopped butternut squash, fresh or frozen
2 cups mirepoix, fresh or frozen
1-2 cups chopped potatoes, fresh or frozen
1 cup uncooked brown lentils
3 cloves garlic, minced
1 teaspoon herbes de Provence (or other spices you like)
1/2 teaspoon salt (more to taste)
4-5 cups vegetable or chicken broth
Instant Pot Instructions: From frozen, 15 minutes on high pressure + 10 minutes natural release.
Slow Cooker Instructions: From frozen, 6 hours on high.
Final Step: Blend a little of the soup with 1/4 cup olive oil, return to pot, and stir in 1-2 cups chopped kale. Finish with some lemon juice or red wine vinegar.
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.
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Instant Pot Instructions: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.

This Skillet Chicken and Rice is a classic one-pot meal, perfect for a weeknight and totally kid-friendly. Serve it on its own or with a salad, and dinner is done!
There is some version of chicken and rice in almost every culture. Some are more finicky than others, requiring special ingredients or equipment. To be honest, I’ve never had a version of chicken and rice that I didn’t like, but the goal of this version is to keep some of those classic flavors, but also make it approachable on a weeknight! And – AND – be very kid-friendly!

Let’s dive in and make some chicken and rice!

A CLASSIC ONE POT MEAL
Many chicken and rice recipes can be made in a single skillet. This version is no different, and one of the major appeals is the very little cleanup! Cook the chicken, add the veggies and rice, nestle the chicken back in, simmer it all together, and dinner is done.

THE BEST CHICKEN TO USE FOR THIS RECIPE
In theory, you can use any chicken to make this dish, but to keep things simple I prefer to use boneless, skinless chicken breast.

I like to slice mine into about 2-ounce pieces. These make really approachable serving sizes for kids and are easy to stir into the skillet while the rice is simmering.

When chicken comes off the grill, let it cool briefly and then use two forks to shred or roughly chop the chicken. Stir the 1/2 cup of BBQ sauce you set aside in step 1 into the shredded chicken.
Making the serrano mayo: Split grilled peppers in half and remove seeds. Add to a small food processor with mayo, lime juice, and salt. Pulse until combined.
Make your sandwich: Toast your sandwich buns (if you want to) and smear with serrano mayo if you’re using it. Top with a heap of pickle slaw and shredded BBQ chicken. Serve with chips and pickles on the side.

Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.
1/2 cup mayonnaise
1/4 cup dill pickle juice
1 tablespoon sugar
1/2 green cabbage, thin shredded (about 4 cups)
2 medium carrots, grated (about 1 cup)
1/4 cup chopped dill pickles
Chicken Filling:

2 pounds boneless skinless chicken breasts, butterflied
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought
8 hamburger buns
2-3 grilled serrano peppers, seeds removed
1 cup mayonnaise
Juice from 1/2 lime
Pinch of salt

It’s easy to grill chicken breasts so they stay juicy. The problem is, most people grill them into submission. I gave some rough time guides in the recipe, but an instant-read thermometer is your friend.

Generally, chicken is considered fully cooked when an instant-read thermometer inserted into the thickest part reads 165˚F. But remember meat continues to cook once it’s been taken off the heat. Not overcooking chicken is the best way to make sure it’s juicy and delicious.

Also, when I grill my chicken, I like to butterfly the chicken breasts so they cook faster and there is less of a chance of drying out the meat.
TIPS FOR SHREDDING CHICKEN
You can either shred this chicken with two forks or chop the chicken roughly with a knife. Be sure to let the chicken cool briefly so you can work with it, but it will shred easier if it is warm. I like to stir in more sauce as I shred the chicken to boost the BBQ flavor!

GO AHEAD, GIVE HOMEMADE BBQ SAUCE A TRY!
I’ve tried a bunch of homemade BBQ sauces over the years, but this Kansas City Barbecue Sauce written by Hank Shaw is one of my favorites.

It’s the perfect balance of tangy and sweet and works so well with chicken sandwiches. I didn’t really feel the need to rewrite the book for this one!

These air fryer recipes are just what you need if you want to expand your air fryer horizons.

Did you just get a new air fryer? Maybe you want to be a little healthier? Are you looking for new things to make other than frozen french fries? we love our air fryer and these recipes represent the best things we’ve made with it.

One thing: look into getting a rack for your air fryer because you can triple your air fryer abilities. If you’re buying a rack, whether online or offline, don’t forget to check the diameter so you can be sure it fits in your air fryer!
Pok Pok Style Fish Sauce Chicken Wings
Super crispy air fryer chicken wings doused in sweet and salty umami rich Vietnamese fish sauce.
Extra Easy Pok Pok Style Fish Sauce Chicken Wings
Super crispy air fryer chicken wings doused in sweet and salty umami rich Vietnamese fish sauce.The other day Mike and I and a couple of friends did a Hot Ones challenge. We supplied the wings and the air fryer, one friend brought ALL the hot sauces, and another one brought the booze. It was a hilarious night filled with hot sauce, tears, chicken wings, and pure love.

Make crispy crunchy Korean fried chicken in an air fryer with this easy double air fry technique.
You’re 30 minutes away from the crispiest, crunchiest, tastiest chicken wings ever. Korean fried chicken, if you’ve never tried it, is an extra crunchy double fried chicken tossed in a sweet and spicy sauce. It’s like the best hot wings ever.
Years and years ago in NYC, Steph and I discovered new-to-us Korean fried chicken and it was unlike anything we’d ever had before. Crispy, crunchy, spicy, sticky, and sweet; it was like a whole other level of chicken. We loved it so much we went on a quest to try every version in the city, from then-glossy chain BonChon to some strange third floor lounge in the fashion district overlooking a discount ticket seller where we were the only customers (spoiler, it was the best of 6-8 that we tried).Korean fried chicken was so big in those days that David Chang did an east-v-west chicken feast; one whole Korean fried chicken vs one whole Old Bay southern buttermilk fried chicken, for an insane amount of money at the original Momofuku. You had to wake up at 8am on a certain day to get the reservation. We went to that too. (pictured above – for this post I asked everyone who was at that dinner what they remembered thinking and over a decade later, they all still shared the same verdict: David Chang should stick to southern buttermilk fried chicken, but the Asian sauces were really good).

Ingredients
Chicken for Tacos

1/2 cup orange juice,3 cloves garlic minced,1 tbsp neutral oil,1 tbsp white vinegar,1 tbsp chile powder chimayo chile powder preferred, optional,2 tsp ground coriander,2 tsp smoked paprika,2 tsp dried oregano,2 tsp ground cumin,1 tsp black pepper,1 tsp kosher salt or to taste
2 lbs boneless skinless chicken thighs see notes for other meats

Tacos,:12 4″ corn tortillas,2 cups shredded cheese Mexican cheese preferred,1/4 bunch fresh cilantro chopped,1/4 medium onion diced
guacamole optional,avocados diced, optional,salsa optional,hot sauce optional,limes cut into wedges.

Air fryer chicken thighs are extra juicy. Plus I love the fact that everything was made in the air fryer. You can also go for pork chops or steak if you’re not feeling chicken.
Spices. For extra flavor the chicken is marinated in orange juice, vinegar, garlic, chile powder, and a bunch of spices for an extra kick. The orange juice and vinegar tenderize the chicken making it super juicy.
Cheese. Cheese is optional but who doesn’t love cheese, especially when it’s melty?
Toppings. You can go wild here. Classic is onions and cilantro of course, but maybe do like El Parasol and add some guacamole on? We went with some lettuce, avocado slices, hot sauce, and some limes to squeeze on for some tart-freshness.

What is Korean fried chicken?
Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. It’s like buffalo wings amped up with the power of gochujang.

These days KFC is everywhere, provided you live in a large city with decent Korean restaurants. It’s a classic Korean beer/late night snack food. But nothing really beats making it at home, fresh and hot.

Air fryer Korean fried chicken
We’ve always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we’ve never done it. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier.

Soak the saffron. This will release both color and aroma. Pop some saffron into a small bowl with hot water and set aside.
Sear the proteins. Heat up some olive oil in your paella pan over medium high heat and give your proteins a quick sear: the chicken goes in skin side down and the chorizo gets browned. Shrimp gets a quick toss in before being removed so it doesn’t over cook.
Sweat the aromatics. Add the onions, garlic, tomatoes, and paprika and cook, stirring, until soft and fragrant.
Add the liquids. Carefully add chicken stock and the saffron water and bring everything to a boil. Flip the chicken skin side up so it’s pretty.
Add the rice. Time to sprinkle in the rice! Try to add it in a thin, even layer and use a spoon to spread it out if you need to. Let everything come to a simmer and cook, uncovered until the rice absorbs almost all the liquid.
Add the seafood. Nestle in the clams and add the shrimp back on top.
Cook on low until the clams open up and the rice is al denote.
Socarrat time! Turn the heat up to high for 1-2 minutes to create a crispy toasty crunchy rice crust.
Rest and enjoy. Cover the paella with some foil and let rest for 5 minutes before enjoying.

Lightly pat the chicken wings dry with paper towels (this helps make them crispier). Place the wings in a single layer in the air fryer basket being sure not to crowd. Cook at 400°F for 12-15 minutes, then shake/flip and cook for another 5 minutes at 400°F. The wings will be golden brown and crispy.
Air fryer chicken wings are so crispy and juicy you won’t believe they weren’t deep fried! Seriously good and so easy. Eat them naked, with salt and pepper, or toss them in a salty, sweet, sour Vietnamese fish sauce that will leave you begging for more. #airfryer #chickenwings #wings #airfryerwings #recipes #dinner #appies #vietnamesefood
When the wings are done, toss with the fish sauce to taste. Enjoy immediately!
Air fryer chicken wings are so crispy and juicy you won’t believe they weren’t deep fried! Seriously good and so easy. Eat them naked, with salt and pepper, or toss them in a salty, sweet, sour Vietnamese fish sauce that will leave you begging for more. #airfryer #chickenwings #wings #airfryerwings #recipes #dinner #appies #vietnamesefood
Notes
Notes: If you’re spice adverse, be sure to deseed the chili before adding it (also be careful with your hands, don’t touch your eyes!). Or you can just add a quarter of a chili. If you’re a spice fiend, just use the whole chili!
Also, it’s best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using, but you can definitely use it right away if you need to. Any extra can be saved to eat over noodles, meats, or anything.

Taco Tuesdays forever, amiright? Especially crispy air fryer tacos! Stuffed corn tortillas with juicy chicken and cheese, crisped up in the air fryer for the ultimate in crunch.

Last summer, Mike and I were lucky enough to go on a road trip through New Mexico. We went camping at White Sands National Park, we spent a thankfully air conditioned afternoon inside Meow Wolf (highly recommend!), and we ate ALL the green chile cheeseburgers and tacos. It was truly the land of enchantment. I never knew that New Mexico would touch me so deeply, but it did. I’m forever changed by its stark beauty, its quiet sunsets, and its food, of course. I have a vast appreciation for New Mexican and Southwestern food.

While the green chile cheeseburgers were the highlight of our trip we also had a lot of tacos, specifically crispy chicken tacos. If you guys are ever in New Mexico, get the crispy chicken tacos at El Parasol. They are legit the best crispy chicken tacos I’ve ever had. The chicken is juicy, the tortillas are crisp, and the guacamole is the perfect creamy counterpoint to all of it. These crispy air fryer tacos are inspired by those very tacos!

Juicy chicken breasts in air fryer deliciousness.
If you want juicy, air fryer chicken breasts are the way to go. No more dry meat, just juicy, moist, perfectly cooked chicken breasts every time.

Air fryer chicken breasts are juicy, quick, and never dry. I usually meal prep a bunch of chicken breasts at the beginning of the week (especially if I have a really busy week) and I find that the air fryer is the best, most consistent way to make them. I then use the cooked chicken breasts in salads, wraps, burritos, tacos, sandwiches, noodle bowls, pasta, or even on their own as a no-carb snack.
How long to cook chicken breast in the air fryer?
Boneless chicken breasts: Air fry at 400°F for 12-15 mins, depending on size, flipping halfway.
Bone in chicken breasts: Air fry at 400°F for 25-28 mins, depending on size, flipping halfway.
Frozen boneless chicken breasts: Air fry from frozen at 360°F for 25-30 mins, depending on size, flipping halfway.

Naked air fryer wings are a ridiculously beautiful burnished brown. They’re incredibly crispy even without any coating or battering because chicken wing skin is, well, fatty, which crisps up perfectly. They don’t need much. In fact, I ate my wings naked with just salt and pepper (because I’m still doing keto) while Mike had his doused in a sweet, sour, salty Vietnamese fish sauce, kinda like a super easy cheaters Pok Pok wing. Fish sauce chicken wings are the bomb!
You can fry all the wings in the air fryer as we went along the hot sauce progression and it was really awesome because a.) it was hands off b.) it was super consistent c.) it gave us time to recover in between hot sauces. The wings were so good that the next day, when we had a bunch of wings leftover, Mike and I decided to fry them up in the air fryer.
Air frying chicken wings is the easiest thing ever – what are you waiting for?

The secret of Korean fried chicken is the double frying. Double frying in the air fryer works just as well as it does with deep frying, but way easier. The secret is to coat your chicken after the first fry using a spray/mist of oil. It’s not totally necessary, but it really helps. To make Korean fried chicken in an air fryer:

Coat the chicken. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.
Air fry the chicken. 400ºF for 15 minutes. There’s no need to preheat the air fryer.
Make the sauce. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).
Flip the chicken. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let cool for 5 minutes.
Double fry and sauce. After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400ºF for 5 minutes. Remove and toss in sauce, then enjoy immediately.

Ingredients

2-3 chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Special Equipment
air fryer

Instructions
In a bowl, toss the chicken breasts with oil, garlic powder, paprika, and salt and pepper to taste.
Place the breasts, without overlapping, rounded side down and air fry per the temperatures and times below, flipping halfway, or until the the internal temperature reaches 165°F or until the juices run clear.
For boneless chicken breasts (skinless or skin on): 12-15 mins @ 400°F
For bone in chicken breasts (skinless or skin on): 25-28 mins @ 400°F
For frozen boneless chicken breasts (skinless or skin on): 25-30 mins @ 360°F
(All times dependent on size)

Do you need to flip the chicken in the air fryer?
Technically you don’t need to because the air in an air fryer circulates around, but for even crispiness and presentation, I recommend it. Start cooking the chicken rounded side down then flip it to finish rounded side up so it looks pretty and golden.

What can I serve with air fried chicken breasts?
Since you have the air fryer out, why not try:
Air fryer asparagus
Air fryer brussels sprouts
Air fryer roasted broccoli
Air fryer parmesan wedge fries

How do I reheat chicken breasts in the air fryer?
To reheat already cooked chicken breasts in the air fryer, let the breasts heat up at 350°F for 2-3 minutes.

Wondering what “miracle” no calorie shirataki noodles are? All the answers, right here!
I am super digging the keto lifestyle. I thought I would die (because #carblife) but really, I’ve been great! It’s been over two weeks now and while I did get that whole dreaded keto flu and some weird leg cramp thing, other than that, it’s been great. I’m pretty much killing it. I love it because it forces me to eat real food that I’ve made myself instead of falling back on my favorite store bought snacks and baddies.

Of course, I still love noodles and noodle shaped things so of course shirataki noodles are in my mix. Have you ever had shirataki noodles? Or konnyaku/konjac? It’s AMAZING. Konnyaku/konjac is a Japanese food (it translates as yam cake) that is super low calorie and super low carb. It’s made from a plant from the taro/yam family but is nothing like taro or yam. Japanese people have been eating it for ages – literally since the 6th century. It comes in both cake (block) form and noodle form.

The block form is usually cut into cubes and stewed in oden, a warm and comforting Japanese stew. In noodle form, you’ll find it as shirataki, which comes in many different noodle shapes. Shirataki have been touted as miracle noodles, zero calorie noodles, low carb noodles – you name it, they’ve been called it. If you haven’t had them before, they’re slick and slippery, and kind of flavorless, but they take on massive loads of flavor. Texture-wise, they kind of remind me of a firm jelly. I love konnyaku and shirataki so it’s no wonder that I’ve incorporated them into my keto diet. They go exceptionally well in soups, stews, stir-fries, and basically anything Asian.

All your Grecian food dreams come true: juicy garlicky lemon chicken souvlaki with tzatziki and a crisp and crunchy cucumber salad.
Have you guys been to Greece? I’ve never been but I’ve always been interested in the azure blue seas, the white washed buildings, and the food. Oh, and the partying. I always think of partying when I think of Greece because when I was in high school I had a pen pal (do they still do that in high school? Pen pal cultural exchange things?) who told me that she would go out with her friends and party until four in the morning and then go out for chicken souvlaki. It sounded so grown up and mysterious to me. At 13 I definitely wasn’t a stay out all night kind of person. And, who am I really kidding, I’m not one now either.

The chicken souvlaki at four in the morning I could go for though. I’m all about crazy late night eats. It’s one of the only things that can entice me out of a cozy bed: snacks. Snacks or full on meals, I’m not picky.

2 boneless skinless chicken breasts cut in half lengthwise
salt and freshly ground pepper
1 tbsp olive oil
2 tbsp butter
8 ounces mushrooms of choice sliced
4 cloves garlic sliced
1/2 cup chicken stock unsalted
1/2 cup heavy cream
1 tbsp dijon mustard
2-3 large handfuls leafy greens/spinach if desired
Instructions
Cut the chicken breasts in half lengthwise to make four thin cutlets. Season both sides with salt and freshly ground pepper.
Add the oil to a skillet over medium high-heat and sear the chicken until golden and cooked through, flipping once, 2-3 minutes per side. Remove and set aside.
Add the butter to the pan. When melted, add the mushrooms and sear until golden, flipping as needed.
Stir in the garlic and cook until soft. Add the chicken broth and cream. Bring to a boil until the sauce thickens.
Stir in the Dijon until smooth, then the greens until they wilt. Add the chicken back to the pan. Season with salt and pepper and enjoy!

I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.

If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!

Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.

You’ve got to taste it to believe it, but I think the secret to why Hainanese chicken rice is so good is the rice. And the secret to the rice is chicken fat. Any good cook knows that when you cook rice in broth, the broth infuses the inside of the grain, giving it extra flavor. A lot of cultures do this, like how Mexican rice is cooked in tomatoes and onions. Chicken rice goes one step further by frying uncooked rice in chicken fat with garlic, shallots, and ginger before cooking in chicken broth, giving the rice another layer of toasty, aromatic deliciousness. The rice should be glossy, luscious and full of flavor.

I would fight to the death to say that Hainanese chicken rice is the best rendition of chicken and rice out there. It’s so humble, so flavorful, and so pure. At its heart, Hainanese chicken rice is just that: chicken and rice.

The chicken is poached in a simple yet flavorful broth scented with ginger, garlic, and scallions and is silky, firm, and tastes like the most perfect chicken you’ll ever have. The rice that comes with it should stand on its own: full of chicken flavor, slicked with fat, savory, and fragrant.