Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
THE BIRDS (1963)

Hacked Cold Chicken

Mains from Issue 3 – Spring / Summer 2013 – Rough Cut

Pretty, our hacked Hainanese-style cold chicken (we used a black one for effect) most certainly is not, but then again, neither were the birds on screen in this petrifying Hitchcock tale about a prim San Francisco socialite under attack.

serves 4

For Chicken and Broth
  • 1 whole chicken (the traditional, not black variety)
  • 1 Tbsp kosher salt
  • 8 thin slices fresh ginger
  • 2 scallions, cut into long pieces

For Rice
  • 2 cups Jasmine rice
  • 3 Tbsp canola oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 ½ cups broth from chicken
  • ½ tsp salt
  • accompaniments like sliced cucumber, soy sauce, sesame oil, sriracha, lime wedges and cilantro

  • 1

    Season chicken inside and out with salt. Bring a large pot of about  3 qts water to a boil with ginger, and scallions. Add chicken, breast side down, and return to a boil. Simmer 15 minutes then turn off heat and leave chicken in hot broth, covered, until just cooked through about 20 minutes.

  • 2

    Lift chicken from broth and chill in a bowl of ice water, reserving broth. Chill for 10 minutes then drain and bring to room temperature.

  • 3

    While chicken is chilling, rinse rice in a colander until water runs clear. Heat oil in a saucepan over medium heat. Cook shallots until golden. Add garlic and cook 1 minute longer. Stir in rice and cook, stirring, 2 minutes. Stir in broth and salt and bring to a boil then reduce heat to low and simmer covered until liquid is absorbed and rice is tender, 15 to 18 minutes.

  • 4

    Hack breasts and legs into pieces or remove meat from bones and slice.

  • 5

    Serve chicken over rice with accompaniments.