# Hainanese Chicken

**URL:** <https://community.anovaculinary.com/t/hainanese-chicken/13252>\
**Category:** Anova Precision® Cooker\
**Created:** [February 23, 2018, 9:33am UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252 "2018-02-23T09:33:22Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![rizzaleenuy](https://avatars.discourse-cdn.com/v4/letter/r/54ee81/32.png) [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\
**Post date:** [February 23, 2018, 9:33am UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252/1 "2018-02-23T09:33:22Z")

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Tried to cooked Hainan chicken with ginger and green onions at 146 F for 3 hours. Bones was still reddish but meat is done. Anybody experienced this?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [February 23, 2018, 11:06am UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252/2 "2018-02-23T11:06:37Z")

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It happens. It’s a combination with the way chickens are raised quickly and harvested young and the sous vide process. The pink means nothing. The chicken was cooked and pasteurised and safe.

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**Author:** ![rizzaleenuy](https://avatars.discourse-cdn.com/v4/letter/r/54ee81/32.png) [@rizzaleenuy](https://community.anovaculinary.com/u/rizzaleenuy)\
**Post date:** [February 25, 2018, 1:45am UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252/3 "2018-02-25T01:45:43Z")

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Thanks ember! If I wanted to completely removed it should I just increase the temp?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [February 25, 2018, 8:23am UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252/4 "2018-02-25T08:23:20Z")

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150F should do it. You’ll be much more like the traditional texture but it should do the job. Mind you, you can still have redness coming from the bone if there’s any kind of bruising.

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**Author:** ![NJDrew1](https://avatars.discourse-cdn.com/v4/letter/n/779978/32.png) [@NJDrew1](https://community.anovaculinary.com/u/NJDrew1)\
**Post date:** [February 26, 2018, 6:28pm UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252/5 "2018-02-26T18:28:09Z")

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It is also common for redness on or near the bone if the chicken was previously frozen.

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**Author:** ![eviehsu](https://avatars.discourse-cdn.com/v4/letter/e/8c91f0/32.png) [@eviehsu](https://community.anovaculinary.com/u/eviehsu)\
**Post date:** [February 27, 2018, 2:56pm UTC](https://community.anovaculinary.com/t/hainanese-chicken/13252/6 "2018-02-27T14:56:04Z")

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We used chicken breast and it worked out perfectly.