海南雞飯Hainan Chicken Rice
這次從亞米上面訂購了莊記的海南雞飯汁，自己在家做了一次地道的雞飯。在網上找了一篇食譜再自己改良一下就有了最後的成果。
食材 2人份
無骨雞腿2只 約1磅半左右 帶皮
薑1塊
蔥3支
大蒜3瓣
米2杯
米酒2大匙
油適量
麻油少許
鹽適量
莊記海南雞汁一湯匙
無骨雞腿抹上鹽，加點酒後放入冰箱醃半個小時以上。 準備一鍋水（可淹過雞腿即可），加上薑數片、蔥二隻及大蒜3瓣，大火煮滾後將雞腿放入，水再煮滾後轉小火煮25-30分鐘（小火時要確保水還是有小滾）筷子插下去不出血水就可以熄火了（如果肉厚或有骨頭，可以再加長時間），取出放置冰水浸泡10分鐘 雞湯不要丟。在冷卻的雞腿上摸上麻油（也可以不用，上麻油會比較香）切片
米洗乾淨瀝乾。切蒜粒和薑片，中火用油爆香後將米下去拌炒兩分鐘，轉放電子鍋以雞湯代替水（1：1）加入米中，再加一大湯匙莊記海南雞汁（雞汁是半油半醬的混合體，所以就是一半一半的份量）放入電子鍋正常炊煮。電鍋跳掉之後把飯先拌均勻就可以上碟了。
我自己調了三種醬
-甜醬油用了海天鮮醬油兩大湯匙，加一小茶匙糖，一大湯匙清水，混合好就可以了
-廣式薑茸 薑刨碎，蔥切細，加一點點鹽，油燒滾淋上去就可以了（油滿過薑就可以了）可以多做點放冰箱。
-辣椒醬可以買現成的，我用了湖南剁椒加了蒜末，檸檬汁，還有一點點牛頭牌紅蔥頭油，攪拌均勻就可以了。
新加坡海南雞飯簡易版成功👍
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方xixi
January 26, 2018
想想就很好吃(๑´ڡ`๑)