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#Hainan Chicken Rice# The traditional Hainanese chicken has high requirements for chicken. If I couldn’t find a suitable one, I used a large chicken thigh instead. One person per person is just right. After the chicken has been drained of blood, re-boil the water for 5 minutes, remove the ice water, and after repeated 3 times, turn off the heat and simmer for 15-25 minutes (the time depends on the size of the chicken thighs, use chopsticks to pierce the thickest meat to check whether there is blood). As for the rice, first fry the chicken skin + spices in a small amount of ordinary oil for 3 minutes (scented aniseed peppercorns), then add half a packet of seasonings (2 servings can be divided into two servings), stir well with the white rice, and then add water to boil. Finally, the dipping sauce is made of ginger paste (after grinding the ginger paste, stir it with salt and chopped green onion, and pour it over with hot oil) and sand tea soy sauce. The method is a little complicated, but the taste is definitely worth the effort.
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yami_featured_image #海南鸡饭#传统的海南鸡对鸡肉要求很高，没找到合适的就用了大鸡腿来替代，一人一只分量刚好。鸡肉去血水之后，重新烧水大火煮5分钟，捞起泡冰水，反复3次后，关火直接焖15-25分钟（时间视乎鸡腿大小调整，用筷子刺到最厚的肉来检查是否有血水）。至于米饭，先用普通少量油爆鸡皮+香料3分钟（香味八角花椒），再加入半包调料（2人份可以分两次吃），与白米搅拌均匀后加水煮。最后蘸酱做了姜蓉（磨姜蓉后与盐跟葱花搅拌，热油浇上）跟沙茶酱油。做法有一点点复杂，但是味道绝对对得起花心思。