My mentor taught me this as a 25 year old – The mark of a master is simplicity.  For example, the best and most deadly samurai swords are simple.  Those with ornate decorations may only be that way to disguise mediocre work.

My mentor’s context was lawyering and writing, but I’ve found this concept applicable in other areas – like cooking.

One of Malaysia’s most famous dishes is Hainanese Chicken Rice.  Look it up.  It has a cult following.  There is even a stall in NYC’s new hawker market that specializes in the dish and sells it for the ungodly sum of close to $20.

Deceptively simple in look, it is difficult to create and master.  On the surface, it’s boiled chicken and rice, with some garnish, soy sauce, chili sauce, and soup. 

It took me years to learn to make this properly.  I would make it for dinner guests over the years.  It would take hours to prepare, all about technique and timing.  I also value this dish because it wastes nothing.

This is what I figured out worked for me, from various recipes and videos.

(The Chicken)

Young chicken in water.  Bring to a simmer for 20 minutes.  Turn off heat and cover pot for 1 hour (residual heat will cook the chicken).  After the hour, place chicken in ice water bath to stop cooking and gelatinize the skin.  Let chicken rest, cool to room temperature, and dry before cutting it up.

(The Rice)

Fry uncooked rice in oil.  Add diced shallots, garlic, ginger.  Once slightly cooked, transfer to rice cooker and cover with the stock from the boiled chicken.  Cook rice.

(Soup and Chili Sauce)

Add winter melon to the chicken stock to make soup.  I never bothered to learn to make the chili sauce, there are decent commercial brands out there, but can be hard to find.