That sounds oddly interesting. Do you use sweet or dry Riesling?
Either works, I’ve done both, but at this point I really only have dry in my cellar.
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He’s so versatile. He does the occasional bar mitzvah.
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No kosher pork for Bat Mitzvah’s?
I meant the fan. He’s pareve.
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That sounds crazy good.
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super easy
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And I made it last night
That and her egg and lemon chicken are both once a month dishes for me
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They were delicious. Really good flavor and the fat from the skin that’s usually missing in chicken burgers
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Of course the best part of Hainanese chicken rice is the rice- cooked with chicken fat, poaching stock, ginger and garlic. 
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I make a similar braised rabbit dish that would work with chicken as well: sear, then braise in dry vermouth with garlic, green olives (I like Castelvetrano) and dry-cured black olives (I use home-cured if I have them, otherwise Nyon olives will do), and a bit of rosemary.
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I made this last night. Added shallots and parsley. Killer.
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i have made many of th recipes others have mentioned in the thread. have a soft spot for the Marcella Hazan egg yolk and lemon recipe as my dad would make it for me. lately I have been making a simple pan roasted recipe from am test kitchen that makes a great chicken broth dry vermouth shallot sauce. I make it often now that I use David’s rose dry vermouth in the recipe. costs a little more then the typical store vermouth but so much more complex.
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