Cai Lan teaches you to eat authentic Hainanese chicken rice

Just as Sin Chew has no Star Chew fried rice, Hainan does not have Hainanese chicken rice.

I went to Hainan Island, looked everywhere, couldn't find it, and asked an elder who had lived on Hainan Island for five years, and he didn't know, and asked the locals of Hainan Island, and they said, "Yes!"

What I was given was not the Hainanese chicken rice that I remembered.

So who invented Hainanese chicken rice?

Retrospectively, it should be attributed to the owner of Singapore's "Rui Ji" restaurant, Mo Ruirui. So, there may be many Hainan people who disagree, but this article is just a brick and stone, if there is more correct data, please send it.

Mo Rui came to Singapore from Hainan Island in the 1920s and 1930s to sell chicken rice for a living, and unlike ordinary hawkers who carried a flat shoulder, he was very powerful with two hands and carried two bamboo cages: one for chickens and one for rice. The rice is made in the form of rice balls, twisted and solid, round and fat.

Mo Lurui's practice may have been done by relatives and friends on Hainan Island, so it is not wrong to say that Hainan chicken rice comes from Hainan, but it is only lost in Hainan Island.

Today, Hainanese chicken rice appears all over Southeast Asia, and in the coffee room or room service of international hotels, Hainanese chicken rice and wonton soup, Indonesian fried rice, laksa and so on are included in the "Asian specialties" menu.

However, the so-called Hainan chicken rice is just ordinary white chopped chicken and white rice, which is not such a thing at all, and the real Hainan chicken is complicated.

A large amount of garlic, with skin and ginger, is fried in oil, and a handful of green onions are rolled up, and the fragrant leaves called "Balaan" by the Malays are stuffed into the belly of the chicken. Salt the outer skin of the chicken.

Boil a large pot of water, roll it, add a spoonful of salt, roll it again, add it again, and see how salty it should be from experience.

Put the chicken in the soup, blanch it for five minutes, scoop it up and cross the cold water river. The water boiled again, and then boiled. Three or four times, look at the size of the chicken, can not stick to the stereotype.

Finally hang the chicken and air dry.

There is a layer of chicken fat on top of the boiled chicken water, take it into the wok and fry the dried shallots, then put the rice in it and fry it, the fried rice is put into another pot to cook, and the water for cooking rice is also half of the soup that just boiled the chicken. Half of it is kept, plus cabbage and winter vegetables, to make a soup.

There is also a saying that raw rice is put into a funnel-shaped iron pot, and the water underneath is steamed, and the old friends who have seen Huang Lurui do it circulate like this.

After cooking, the rice is fat, independent, wrapped in a layer of chicken fat, shining, once you see this meal, you can call it authentic. Occasionally, in the rice, I eat the slightly charred dried shallots, which are more fragrant.

When you eat it, you pour soy sauce on it, just white rice, and don't eat chicken, it is already delicious in the world, and there is nowhere to find it.

When it comes to soy sauce, be sure to use Hainanese specially made thick and black, with a caramel flavor. If you see that the soy sauce served in the restaurant is ordinary light soy sauce or dark soy sauce, then you don't have to try it, and you know that it must not be delicious.

There is also an indispensable jar of chili sauce and a jar of ginger mushroom on the soy sauce rack, which are served in glass bottles of peanut butter after eating, and the appearance of the bottles is a bumpy lattice, shaped like a wooden barrel of red wine.

Chili sauce is made differently, some are thick and thin, some are very spicy, some are slightly spicy, and some of them are vinegar and ginger mushrooms can not be mixed without chicken fat, and the ginger mushrooms that do not see chicken fat are not authentic.

Use these three sauces to order chicken. The chicken is half or one, chopped and served, with cucumber slices on the bottom of the dish, and sometimes cucumbers are more delicious than meat.

What is the most perfect condition of chicken? Definitely not fully cooked. Fully cooked is like eating the soles of shoes, the flesh around the bones is slightly peachy, and the bone marrow of the chicken is still bloody, so as to qualify.

Chickens should not be too fat, nor too thin, decades ago, "Rui Ji", has learned quality control, there is a farm in the Segamat region of Malaysia, dedicated to the local chickens, when the time comes to bring them to Singapore for slaughter.

People who know how to eat Hainan chicken rice, the most enjoyable is that layer of skin, today's popular so-called mountain chicken, are too thin. The chicken skin is not fat and not delicious, and there is a layer of jelly-like glue between the skin and the meat, which is the best. At that time, I didn't know what cholesterol was, and there was no pollution, eating chicken skin, sucking the marrow in the bone, and dale also.

If the meat is not enough to eat, you can call a plate of chicken offal, which has chicken hearts, chicken liver and chicken kidneys, chicken intestines, etc., dipped in soy sauce to eat, is also the best.

Eating chicken and eating out the bones has a taste, and I am very dissatisfied with the current boneless chicken rice. "Wenhua" hotel income, a large part of the sale of its chicken rice, is also boneless, tourists do not understand this truth, modern people are afraid of eating too fat, think that "Wenhua" is the most famous and delicious, and do not have to argue with them.

There are still antique shops, as well as the "Yiqun" café on purvis Road on Hainan 2nd Street, and the "seven-storey" restaurant, and the rest of Singapore, when hungry, you may be able to eat it.

Hong Kong Hainan chicken rice is also popular, but learn from it, do not learn its spirit, even the sauce is not decent, not to mention chicken and rice, the big slash, put out the hainan chicken rice famous hall, very shameless.

As for the old shop "Rui Ji", the owner Mo Lurui and his friend Mr. Huang Kemei, as well as the reporter Huang Gekong who ran the entertainment version, and his father Cai Wenxuan had a very good friendship. Mr. Mo already understood the power of advertising, Mr. Kemei wrote articles praising it, and Mr. Goku often took a group of singers to star gu, and then published advertisements for a long time in the magazine "South Country" edited by his father, and the result was that the business was gushing, and "Rui Ji" became a must-visit attraction for tourists.

Unfortunately, it is said that the prince was killed by a motorcycle, and Mr. Mo had no intention of doing it. "Rui Ji" is currently abandoned on the Dense Camel Road, but it has not yet been demolished, and the road often goes to hang and hang through this place.