海南鸡饭 Hainan Chicken Rice

 海南鸡饭起源自海南名菜文昌鸡，那是20世纪初海南人移民下南洋后（马来西亚）混合南洋风味的酱料改编而成的 - 海南鸡饭

然而地道的海南鸡饭，并不在海南，而在马来西亚。 海南鸡饭讲究鸡肉要鲜嫩，有时鸡骨会带一丝血水，越是这样鸡肉才越嫩。 做得好的海南鸡饭，鸡皮与鸡肉之间会形成一层透明的凝脂，鸡皮色泽清亮，鸡肉滑嫩，鸡饭可口，食之别有一番风味，令人留恋万分。 经过时代的改变 ,现在已形成各种不同混合的海南鸡饭 海南鸡正不正宗就个人的看法 。 海南人教你煮一道传统老味道的海南鸡饭 鸡肉材料：For the Chicken： 2 kg 鸡 - 2 kg/4.4 lb whole chicken 5 片 /15 g 生姜 - 5 slices /15 g ginger 1 根葱 - 1 green onion 2 湯匙鹽 -2 tbsp salt 1 锅水 - 1 pot of water 油饭材料：For the rice： 4 杯 香米 - 4 cups of rice (soak in water 15-20 min.) 两大匙鸡油 - 2 tbsp Chicken oil (or other cooking oil if no chicken fat on the chicken) 5 片/15 g 生姜 - 5 slices /15 g ginger 20 g 蒜米 - 20 g garlic (about 4 cloves, sliced) 少许鹽 - dash of salt 少许胡椒粉 - dash of white pepper 海南鸡饭辣椒酱料 : Hainanese Chicken Rice Chili Sauce: 三条红辣椒 - 3 red chili 三条小辣椒 - 3 bird's eye chili (chili padi) 60 g 姜 - 60 g ginger 25 g 蒜米 - 25 g garlic 2 湯匙醋 - 2 tsp vinegar 少许糖 - pinch of sugar 少许盐 - dash of salt 少许酱油 - dash of soy sauce

prepping: clean the chicken thoroughly (I use Trader Joe's heirloom chicken) , then rub with rock salt both inside out.

a pot of water, put 1-2 green onion and 5 slices of ginger in it. Let it boil till we see small bubble (about 70 F), dip in the chicken, count to 10 then take it out, do this repeatedly for 3-4 times.

rinse/soak in cold water.

now put the chicken back in to the pot, the temperature should be about 80 degree now, let it immerse totally, cook with cover and cook in low heat setting for 30 min. No broiling in this case. Take out the chicken after 1/2 hour and soak in icy or cold water.

Chicken has to be totally cold/cool, then it can be put back in to the pot, this time turn on full heat. Once it starts bubble, turn off the heat, keep the pot cover and let the chicken immerse in hot soup for 30 min.

Meanwhile, use this time to prep for the sauce and cook the rice

For the rice:

Cook the chicken fat to desolve/heat the fat portion first, then put in the gingers/garlic slices, stir fry till golden brown, then put in the rice, keep stir fry till no more water retention, put in dash of salt, add some white pepper. (炒至粒粒分明）then pour the rice mixture into the rice cooker pot to cook in steam mode to finish the cooking (可加姜黃粉調味調色）put 4 to 4 and 1/2 cup of the chicken broth in for cooking rice in this case.

Sauce:  (use the oil float on top of the chicken broth for mixing)

Chili, garlic and ginger portion are 1:1:1

Mesh is the best or else put in mixer to mince it.

add broth to the mixture, then all other seasoning (sugar, salt/or fish sauce, soy sauce, vinegar)

For chicken, can brush with sesame oil before cutting. cut it in the bowl first to keep it less messy.