How to make authentic Hainanese chicken rice

Hainanese chicken rice is a delicacy from Hainan, and this delicacy is becoming more and more popular among the public. However, the preparation of this delicacy is very complicated, and it tastes very delicious. Chicken and rice are both very nutritious for the human body. Its development history is also quite special, but many people don’t know how to make it. So what is the recipe for authentic Hainanese chicken rice?

Hainanese chicken rice is a delicacy from Hainan Province, China, which originated in Wenchang City, Hainan Province, China. It has become a national dish in Singapore and other Southeast Asian countries.

The main ingredients are chicken and rice, and the main cooking method is blanching. Hainanese people use the local Wenchang white-cut chicken recipe and serve it with rice cooked with chicken fat and chicken soaking water, so it is commonly known as Wenchang Chicken Rice in Hainan Island. In the early 20th century, with the wave of immigration, this dish spread to Southeast Asia and flourished in Malaysia, Singapore, Thailand and other places.

Chicken rice is called "koi1 ɓui1" in Hainanese. "Hainanese Chicken Rice" is well-known both at home and abroad. Not only locals like to eat it, but tourists from other places also love it. Hainanese Chicken Rice originated in Wenchang City on Hainan Island, China.

Hainanese people use the local Wenchang white-cut chicken recipe and serve it with rice cooked with chicken fat and chicken soaking water, so it is commonly known as Wenchang Chicken Rice in Hainan Island. In the early 20th century, with the wave of immigration, this dish spread to Southeast Asia, including Malaysia, Singapore, Hong Kong and Thailand, where it flourished. The 2004 movie Hainanese Chicken Rice, starring Sylvia Chang, led uninformed people to mistakenly believe that the Hainanese Chicken Rice in Singapore is the authentic one. In fact, Hainanese immigrants in Southeast Asia only recognize Hainanese cooking.

Method: After slaughtering the chicken, twist the chicken's feet backwards and insert them into the hole in the chicken's lower abdomen to fix them. Bend the chicken's head upwards, clamp the chicken's wing sockets, put a few slices of ginger and MSG into the chicken's abdomen, and apply an appropriate amount of fine salt on the skin; put it into boiling water and cook it over high heat until the chicken skin turns yellow, then simmer it over low heat, and remove it when it is cooked (usually 80% to 90% done). The raw materials of chicken rice are chicken and rice. The preparation method is, first, add chicken oil and minced garlic into a hot wok over high heat to sauté until fragrant, then pour in the washed and drained rice and stir-fry, then add chicken broth to mix well, cover and cook; second, pour the chicken oil sautéed with minced garlic or scallions into the hot rice cooked by ordinary method, add a little salt and MSG and stir evenly. The traditional way of eating chicken rice is to use your hands to shape the cooked rice into "rice balls"; "Boiled chicken" paired with "rice balls" is considered traditional "Hainanese chicken rice".