On Wed, 14 Jan 2009 21:39:05 -0800, "Bob Terwilliger"
> wrote:

.....
>
>I follow the Hainanese Chicken Rice recipe in _Terrific Pacific_. That
>recipe plunges the chicken into cold water after cooking to "tighten the
>skin". It looks like the Saveur recipe discards the skin.
>
>Bob

Oooh..I would like to see that recipe.

I first used a recipe that had me do that to the chicken. It does
tighten the flesh a bit, and makes the texture really nice. Still
trying to figure out which variation I like the best.

Christine
--
http://nightstirrings.blogspot.com