For Hainanese, Hainanese chicken rice is a special food that will not be tired of eating several times a week, just like Guangzhou people love to eat wonton noodles, and Chaoshan people love to eat beef grits.
The art of Hainanese chicken rice lies in the fusion of chicken and spices; white cut chicken rice, eating the original taste of chicken.
The ancestor of Hainan chicken rice is actually a combination of Hainan's local "sacrificial chicken rice balls + white cut Wenchang chicken".
Early Hainanese chicken rice
In the early years of Hainan, every New Year's Festival, they would cook rice with chicken fat, knead it into round and fat rice balls, worship their ancestors, and symbolize the reunion and happiness of life. After paying homage to their ancestors, they would grab the rice balls and enjoy the food with a mouthful of rice and a mouthful of chicken.
Hainanese chicken rice consists of a plate of chicken, a bowl of chicken fat rice, several dipping sauces and a bowl of soup, which looks a bit like the usual white cut chicken rice, in fact, they are very different delicacies.
Frozen chicken, in terms of taste and umami, is much inferior to fresh chicken, what to do? Only by dipping the chicken in the brine mixed with spices such as lemongrass can the lack of ingredients be compensated. After the chicken is soaked in brine, it is necessary to pass through a dish of ice water to make the chicken skin crisp.
To eat chicken, you need to prepare the soul three sauces, which refers to black soy sauce, chili sauce and ginger and garlic.
Among them, black soy sauce with coconut sugar ingredients, thick in texture, sweet in the mouth; chili sauce is made of garlic white vinegar sugar and fish sauce, sour and sweet and spicy, these three sauces together, turn ordinary chicken into star horse chicken
White cut chicken due to good ingredients, simply cooked until eight ripe (bone marrow or peach red)
For authentic chicken fat rice, stir-fry raw rice with spices and chicken fat, then add chicken broth, garlic and dried shallots and simmer.
The cooked rice is wrapped in chicken fat, the grains are shiny, and the mouth is fragrant, even if there is no dish, you can easily dry two bowls.
Because the chicken and oil rice are greasy, the soup used to match must not be a heavy old fire soup, but a soup made of chicken bones and winter melon, borrowing a light balance to balance the taste of the heavy mouth, which is the function of the soup.