海南鸡饭 Hainanese Chicken Rice

开饭了,今天试一下在海南岛食唔到的海南鸡饭,就好似只有在香港才有得食的星洲炒米一样.加一份令人莫明其妙的感觉... 不管它,最重要是好食!

Hainanese Chicken Rice, something that you won't be able to find in Hainan Island, China, itself. Everyone who comes to Singapore will definitely eat this dish, and must say that it is very good and fragrant. Don't under-estimate that dish of chilli sauce, the x factor can well be in that little dish.

叫得做鸡饭,只鸡就是最重要的主 角吧.我用走地鸡来煮,因喜欢它较多的鸡味,又有较多的口感,最重要是以较少脂肪,食多两件都不怕...信不信就由你了!

Of course the most important part of this ensemble should be the chicken itself. Most of the restaurant will use 2kg big chicken as they will be more tender, but I prefer to use Kampong chicken because of its leanness and its bite; not to say about its nutritional value and better taste. I always feel that when it comes to healthy eating, some sacrifices must be made.

饭是当然少不了的,贴士是在煮饭的配料上,比煮鸡更多工夫,要加香矛,蒜头，姜，班兰叶和鸡汤来煮，少一不可。
How to complete the dish without its fragrant rice? The trick is actually in the loads of garlic, ginger, lemon grass and pandan leaves that is used when you cook the rice with chicken stock. I skip frying the rice with chicken fat as it goes against my principal of healthy lifestyle. It tastes just as good and in fact less oily is more palatable to me.

海南鸡

一只 走地鸡,大约斤半重
二片 老姜

1. 煮滚一大窝水,水要盖过鸡
2. 放入老姜及一小匙盐
3. 放入清洗好的鸡
4. 让水煮滚, 转细火煮十分钟
5. 盖要盖紧,关火
6. 让鸡留在内一小时
7. 斩件, 淋上小小麻油及蒸鱼豉油(随意)
8.放上青葱丝