Hainan Chicken Rice 海南雞飯

This is definitely the most rice consuming dish for me. Consider my normal consumption of a quarter of a bowl, I can finish a whole bowl of rice for this tasty dish.

Since it's a long weekend, maybe I can try to cook this. And you know what, Master Law ate 3 full bowls of rice.

I give up using chicken broth, instead of using my hand made one, to have less MSG for my daughter as well. Chicken Rice Ingredients :

1)340ml rice 2) 2 Garlic (chop) 3) 1 Shallot (chop) 4) 80ml Coconut milk 5) 300ml Chicken Soup 6) 2tsp Salt 7) 2 Chicken Skin 8) 2 Bay Leaf Chicken Ingredients : 1) 3pcs Chicken Legs 2) 3 Galangal 3) Scallion 4) 1tbsp Chinese Wine 5) Salt Sour and spicy sauces Ingredients: 1) 1tbsp Ginger 2) 1tbsp Garlic 3) 1tbsp coriander (chop) 4) 1tbsp Soy Sauce 5) 1tbsp Chicken Soup 6) 2tsp Sugar 7) 2limp 8) 1 Chili Ginger Sauces 1) 20g Ginger 2) 2tsp Salt 3) 3tbsp Oil

1). Clean the chicken leg throughly, massage a bit with salt, and then rinse well and dry out 2). Marinate with chinese wine and salt for at least 3 hours, preferably overnight. 3). Stir fry the garlic, red onions with medium heat. Add in the already cleaned rice and stir together until covered with oil, then pour into the rice cooker 4). Add in coconut milk and stir well 5). Add in the chicken broth slowly and stir well, then lay on some chicken skin and bay leaves, and start the rice cooking process 6). Put the ginger and scallion onto the chicken leg a). I cooked the chicken leg sous vide style for 1.5 hours at 75 degrees b). You can also use steaming method, steam for 20 minutes, then leave for 10 minutes using the heat to further cook the chicken leg 7). Dip into iced water for 5 minutes, then chop to serve 8). Stir the ingredients for the sauces well 9). For the Ginger Sauces: mix in with salt, and add a bit of cooked oil 每次在街外食海南雞飯,我都可以自己一個食晒整碗飯(平時的我只可以食細半碗咋) 難得放假在家, 嘗試自己整. 結果Law大少比我更利害,他吃3碗飯.太誇張吧! 由於今次我也預了給囡囡吃, 所以棄用現成雞湯,由自已煲雞湯,少一點咪精.感覺健康一點. 準備時間: 15分鐘 烹調時間: 約1小時 雞飯材料: 1) 2嘜米 2) 蒜頭2粒(切碎) 3) 紅葱頭1粒(切碎) 4) 椰汁80毫升 5) 雞湯300毫升 6) 鹽2茶匙 7) 雞皮2塊 8) 香葉2塊 雞脾材料: 1) 雞脾3隻 2) 南薑3片 3) 蔥 4) 花雕酒1湯匙

5) 鹽 酸辣汁材料:

酸辣汁

薑茸1湯匙 蒜茸 1湯匙

芫荽碎 1湯匙 生抽 1湯匙 雞湯1湯匙

糖2茶匙 ​

​青檸 ​2個

指天椒1隻 薑蓉材料: 薑20g

鹽2茶匙 油3湯匙

步驟: 1) 將雞脾洗淨, 用鹽磨滑及按摩. 然後沖水抺乾 2) 用酒及鹽醃至少3小時或過夜. 3) 中火落油起鑊, 爆香蒜頭,紅葱頭, 加入已洗的米繼續炒至沾上油份, 倒入飯煲內. 4) 加入椰汁拌勻, 5) 慢慢倒入雞湯拌勻, 放上雞皮及香葉,按掣如常煮飯即可。 6) 雞脾上放上薑和蔥, a-今次雞脾我用了慢煮放式來烹調 75度1小時30分鐘, b- 如沒有慢煮棒, 可用隔水蒸的方式, 蒸20分鐘,熄火焗10分鐘,途中不要開蓋.

7) 放入冰水浸約5分鐘,再斬件上碟 8) 將酸辣汁材料拌勻.

​9) 薑蓉做法:薑磨蓉,加鹽拌勻, 灒下熟油