星加坡海南雞飯 Singapore Hainanese chicken rice

相信大部份人都很喜歡吃海南雞飯，包括星加坡的，泰國的。沒有骨，啖啖肉。跟靈魂醬汁一起吃。一碟飯不出十分鐘便清碟了。去星加坡數次，每每一落機，便要找海南雞飯。天天去美食亭吃到的也差不多，味道很相似，皮脆肉嫩。

剛好家中姐姐在星加坡工作十年，給她買了沙欗雞，雞細細，皮脆肉嫩很適合做海南雞配三款點醬, 醒胃!

A: 海南雞處理
    Preparation of  Hainanese 
    chicken

材料: 雞，蔥4-5條(切段)，兩大塊薑(略拍)，香茅2-3條(略拍)，斑蘭葉4片(扎起)，鹽 4-5湯匙

Ingredients: chicken, a bunch of spring onion (cut into length), 2 chunks of ginger (pressed), 2-3 stalks of lemongrass (pressed), 4 pcs of pandan leaves (tied in a knot), 4-5 tbsp of sea salt

做法：
用少許鹽抹雞內裡備用，把所有材料連鹽煲10分鐘出味，湯有點鹹為佳

Method:
Rub the inner cavity of the chicken with salt then set aside. Boil all ingredients including salt for 10mins. The soup should be mildly salty

把雞放入熱湯中。同時，把煲中部份薑蔥塞進雞肚內。中火, 不要蓋上, 煲15分鐘 (煲約5分鐘後，拎起雞，讓雞內水份流出), 熄火，浸雞最少1小時。不要完全蓋上

Bring the chicken into the hot soup, Stuff it with some ginger and spring onion from the soup at the same time. Cook 15mins with medium heat without lid to cover（hold up the chicken to rinse out the soup from the chicken cavity after 5 mins prior to cooking). Off heat, let chicken soaking in the hot soup for around 1 hour, partially cover the lid


B: 準備雞油飯
     Preparation of chicken rice

材料: 米3杯，薑粒3湯匙，蒜頭切粒2湯匙，鹽少許，椰子油少許，斑蘭葉一束，雞油及雞湯，各適量(從A那處取得)

Ingredients: 3 cups of Jasmine rice, 3 tbsp ginger (crushed), 2 tbsp garlic (crushed)，a bit salt and coconut oil, a bunch of pandan leaves and some chicken fat and soup from “A”

做法：用2湯匙椰油炒香薑和蒜

Method: Saute crushed ginger and garlic with 2 tbsp of coconut oil

之後把米放入鍋炒。 加入浸雞的雞油及一勺雞湯(A步驟)，少許鹽, 之後斑蘭葉

Fry the rice with chicken fat , a scoop of chicken soup (from procedure A), a bit salt and the pandan leaves then

把所有材料倒入電飯煲, 加水或雞湯至平時煲飯的份量, 按制煲飯

Bring all ingredients into the rice cooker, add water or chicken stock to cook as usual, press for start 


C: 準備點醬
     Preparation of dipping sauce

1. 上圖甜醬油 - 可選用星加坡黑醬油或印尼甜豉油。我選用荃灣悦和醬油的老抽。通通都帶甜和較杰身。

Upper one is sweet soy sauce - choose Singapore black soy sauce or Indonesia dark thick soy sauce. I use the one bought from Tsuen Wan , Yuet woo sauce company or any soy sauce that is thick and sweet 

2. 右邊蒜蓉薑蓉辣椒點醬 - 用攪拌機，把少許薑少許蒜蓉，少許鹽，2隻辣椒仔加一茶匙飲用水打爛而成。怕辣的可先把辣椒去核。

Rt side is ginger and garlic dip sauce - blend 1 thumb size of ginger, 3 cloves of garlic, 2 chili with little bit salt and 1 tsp of tepid water. Deseed the chili for less spicy

3. 薑蔥青檸點醬
   Spring onion, ginger and lime 
   sauce

青檸榨汁，薑蔥切條
Juice one lime, cut ginger and spring onion into length

一湯匙飲用水跟蔥，薑攪拌(喜歡薑味重一點,薑份量可增加，相反，薑可減少), 上碟後加少許鹽和青檸汁攪勻

Add a tbsp of tepid water to blend ginger and spring onion (add extra ginger for more ginger fragrant or decrease ginger amount for more spring onion flavor)，transfer to a sauce plate, mix it with a bit salt and lime juice


D: 最後步驟，浸雞入冰水
    Last step, soak chicken into ice 
    water

臨上碟，把整隻雞浸入冰水內，約5-10分鐘令雞皮脆口, 起骨, 拌上雞油飯及點酱

When serve, soak the whole chicken into ice water to enhance springy skin. Then, remove bone and serve chicken rice with dip sauce

很美味，雞本身質素很好，皮脆肉嫩。雖然雞油不夠，飯不夠油潤。以椰油炒飯提升香氣卻很吸引, 三款醬汁跟海南雞很夾