Thursday, January 28, 2016

Hainanese Roasted Chicken Rice 【海南烧鸡饭】


When Malaysian or Singaporean cuisines is being discussed, it is inevitable that Hainanese Chicken rice will be mentioned.

Many of the Malaysian or Singaporean restaurant served steamed/Poached Chicken with Hainanese Chicken rice. In actual fact, there are two types of Chicken available in most Chicken rice stores, BBQ Chicken and Poached Chicken. The BBQ chicken is actually chicken that is marinated with Chinese five spice and salt and deep fried in oil to give it a crispy skin and very juicy meat.

Since it is hard to deep fry whole chicken at home, I made my roasted chicken the way it suggested, roasting in the oven. It turned out to be very palatable and very close to what I have missed!

很多人说起新加坡和马来西亚美食总要提起海南鸡饭,国外的马来餐厅卖的海南鸡饭大多配的是白斩鸡。其实在马来西亚,海南鸡饭是有烧鸡和白斩鸡两种选择的。

而我每次吃鸡饭都喜欢点的烧鸡,用五香粉和盐腌制过的鸡肉,风干后油炸的制作工序让鸡肉变得皮脆肉嫩,口感和味道非常丰富。配上好吃的鸡油饭和辣椒酱,每次都得要得加饭哦!

我在家做这款烧鸡为了省事而且因为有热风烤箱所以就用烤的,虽然没有油炸的色泽那么漂亮,但是味道也是杠杠的哦!



Ingredients:

For Roasted Chicken:
1 Cornish Hen (Around 2 lbs in weigh)
1-2 stalks of spring onion
1-2 star anise
1 1/2 tsp salt
1 1/2 tsp Chinese five spice
1/2 tsp Chicken stock powder/Ajinomoto (I used homemade fish powder)

Chicken Rice/Oil Rice:
4-5 tbsp Chicken oil   or 1 lb of Chicken skin to render chicken oil
1 1/2 Cups of Thai Jasmine rice
8-10 Shallots (around 50 gm)
5-6 cloves of garlic
4-5 leaves of Screwpine/Pandan Leaves
1 piece of ginger roots/half palm size, cleaned and smashed
1 1/2 tsp salt (Or to taste)

Others:
Cucumber sliced
Some coriander leaves    Optional
Hainanese Chicken Rice Chili Sauce

材料:

烧鸡:

2 磅左右的 嫩鸡 (Cornish Hen) 一只

1-2 根 青葱

1-2 只 八角/大料

1 1/2 tsp 食盐

1 1/2 tsp 五香粉

1/2 tsp 味精/鸡精粉  (我用了自己做的鱼粉)

 

鸡油饭:

4-5 tbsp 鸡油   或 1 磅的鸡皮熬制出油

1 1/2 杯 泰国香米

8-10 颗 红葱 (50克左右)

5-6 瓣 大蒜

4-5 片 香兰叶 (Screwpine/Pandan Leaves)

1 大片/半个巴掌大的老姜 洗净拍扁

1 1/2 tsp 或适量 食盐

 

其他:

黄瓜 切片

香菜 一点    Optional

海南鸡饭辣椒酱





1. Cleaned and pat dry cornish hen using kitchen towel. Mix salt, Chinese five spices, chicken stock powder/Ajinomoto. Rubbed the mixture inside and out of the hen, marinate the chicken for at least 3 hours in the fridge.

2. Stuffed star anise and spring onion into the stomach of the hen. Place it over a baking tray, spray/brush a thin layer of oil over the chicken. Preheat oven to 400F(200C).

3. Place the chicken in oven with convection fan on, bake for 20 minutes (If your oven does not have convection function, add 10 minutes more to the baking time. Turn the chicken once in between.

4. Switch oven to broil and broil the chicken for 8-10 minutes or until it becomes golden brown in color. Take it out and remove spring onion and star anise from stomach.

5. Make the chicken oil rice while chicken is baking in the oven. Washed and drained the rice, minced shallots and garlic.

6. Render chicken oil from skin and discard the skin OR if you have ready made Homemade schmaltz (Poultry Fat) , heat up a few tbsp of it in a pot.

7. Stir fry minced shallot and garlic until fragrant, add the washed rice and cook for few minutes. Place the rice, screwpine/pandan leaves, ginger and salt in a rice cooker with 2 1/2 cups of water, cook the rice according to your rice cooker manufacturer instructions. Remove screwpine/pandan leaves and ginger once the rice is done.

Serves the rice with some sliced cucumber, chopped coriander leaves and Hainanese Chicken Rice Chili Sauce

1. 把嫩鸡洗净擦干,把食盐,五香粉,味精/鸡精混合,里里外外的抹匀鸡只,腌制至少3个小时。

2. 把葱和八角/大料塞到鸡肚里。摆到一个烤盘上,喷/抹上一层油。烤箱预热至400F(200C)。

3. 把鸡入烤箱打开热风旋转烤20分钟 (如无热风请把烤制时间加长10分钟),间中翻面一次。转Broil/上火烤8-10分钟或至鸡皮变金黄色为止。取出稍微冷却,把八角和青葱丢弃不用。

4. 烤鸡的同时可以做米饭,把泰国香米淘洗干净。红葱和蒜瓣儿去皮后切碎备用。

5. 电饭锅的内锅放到炉子上,加入鸡皮和几片姜片熬至鸡油溢出,鸡皮丢弃。如果家里有现成的鸡油的话,锅里入几大勺的鸡油即可。

6. 加入葱蒜碎煸炒至香,加入淘好的米,翻炒几分钟后加入拍扁的姜,香兰叶和食盐。加入大约2 1/2 杯的水。把内锅放到电饭煲里,开启煮饭模式,煮熟拌匀把姜和香兰叶丢弃不用即可。

把鸡肉斩块,铺在油饭上,配上黄瓜片和香菜,沾点海南鸡饭辣椒吃。





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