30分鐘自煮簡易版海南雞飯 Making Nice and Simple Hainanese Chicken Rice at Home

海南雞飯 Hainanese Chicken Rice

海南雞飯係永恆既菜式,係香港好多餐廳 — 無論係酒店、專門店、星馬泰越餐廳、普通茶記、快餐店 — 海南雞飯係餐牌上都係老是常出現,不過整得好食既海南雞餐廳都唔係多,我地除左分享食譜,以下都會share下小夫妻覺得好食既海南雞飯餐廳。

Hainanese Chicken Rice is eternal. In Hong Kong, no matter you’re at a hotel, a specialty restaurant, a Singaporean/ Malaysian/ Thai restaurant, a ordinary tea restaurant or fast food restaurant, Hainanese Chicken Rice is always on the menu. However, it’s not very easy to find a restaurant to serve nicely made Hainanese Chicken Rice. In this article, apart from sharing the recipe, we will also share the Hainanese Chicken Rice we found yummy.

海南雞飯 Hainanese Chicken Rice

通常係街食既海南雞飯都有碗湯、有d酸菜同埋3款醬汁,今次我地既簡易版只取我地認為最靈魂既3個元素: 雞(加錢轉脾),油飯,同埋左上角既薑蓉

效果唔錯,整得出餐廳既感覺,會唔會成日都煮海南雞飯? 唔會,因為出面真係太多選擇,有時多d去下唔同餐廳食唔本版本既海南雞飯,都係一種樂趣 lol

An ordinary set of Hainanese Chicken Rice also includes a bowl of soup, some, prickles and 3 types of sauce. For our simple version, we only included the most important 3 components (that we think): Chicken (we used thigh), Haianaese rice and the ginger sauce on the upper left corner

The result was quite good and it’s the flavour we can have at a restaurant. Will we make this rice often? Not really, because there are really quite a lot of restaurant options for Hainanese Chicken Rice. Going out to explore new version of Hainanese Chicken Rice is actually interesting lol

材料:雞脾兩件、薑幾小塊、蔥段、香茅2條、斑蘭葉一塊

仲有青瓜幾片用黎伴碟

Ingredients: 2 pieces of chicken thigh, a few chunks of ginger, scallions, 2 stalks of lemongrass and a piece of Pandan leaf

Also a few slices of cucumber to serve as side dish

薑蓉係其中一個靈魂,首先整左佢先。將薑塊放入攪拌機

The ginger sauce is one of the souls of the dish. We first put the ginger chunks into a blender

攪成蓉

And mince it

落油,開細火,將薑加入去略炒

Switch on low heat, oil in, gently stir fry the minced ginger

當薑散發香味,加鹽同雞粉調味,然後加入蔥花,熄火,完成

When the ginger becomes aromatic, add a touch of salt and chicken powder for seasoning. And then add some chopped scallions. Heat off

雞件首先用鹽同紹興醃雞20分鐘,將雞放入煲,加埋薑、蔥、香茅同斑蘭葉,然後倒入凍水,蓋過雞件

開細火,煲到水剛剛滾,立即熄火,冚蓋,由佢焗10分鐘。重覆多依個步驟一至兩次直到雞變熟 (用筷子篤入雞件,好容易穿透又無血水即係已經熟)

用依個方法可以確保雞係嫩滑,僅僅熟

For the chicken, first marinate it with salt and Shaoxine wine for 20 mins. Place the chicken into a pot, add together some ginger, scallions, lemongrass and Pandan leaf. Pour water until it covers the chicken

Turn on low heat, and turn it off when the water just come to boil. Cover the lid and let it rest of 10 mins. Repeat that 1-2 times until the chicken is just done (stab a chopstick into the chicken, if it’s easily thorough, it’s done)

This method can confirm the tenderness of the chicken

撈起雞,即刻浸落冰水3分鐘,增強嫩滑感

Take the chicken out and put it into ice water for 3 mins to enhance the tenderness

最後就整埋個油飯,其實同平時煮飯既方法一樣,只係用剛才既煮雞水,代替清水去煮d飯

我地之前都分享過用鑄鐵鍋煮飯既方法

Then we make the rice. It’s actually the same way as how we cook our daily rice. The only difference is to use the soup we used to cook the chicken instead of using tap water to cook the rice

Previously we have share how to cook rice in a cast iron pot

斬雞

我地用緊既防霉砧板,用黎斬雞都完全無問題,用過佢之後簡直返唔到轉頭

Chop the chicken

We use anti-mold cutting board and it’s fine even to be used when we were to chop chicken. There’s no return after using this cutting board

好味!

講完自己煮既海南雞飯,想講講我地食過比較出色既海南雞飯

Yummy!

After sharing the cooking record, let us also share some of the memorable Hainanese Chicken Rice we have had at restaurants

講到好食海南雞飯,好多人都諗起新加坡既版本,依個就係超出名既天天海南雞,位於牛車水既麥士威熟食中心,質素唔錯,不過又未至於要照程過去食個種程度,不過好平係真係,大大碟雞飯都係30蚊港紙左右。

至於香港版本既天天海南雞質素係點,hmmmmmm食完一次就無再食,在此不贅

Speaking of nice Hainanese Chicken Rice, many would directly think of the Singaporean version. This is the famous Tian Tian Hainanese Chicken Rice located at Maxwell Maxwell Food Centre, China Town. The quality is good, but not really really delicious. It’s true though it’s very affordable.

In recent years Tian Tian also entered Hong Kong but we not going to talk about that much as we are not going back after try that

依個就係新加坡烏節路文華酒店Chatterbox既海南雞飯,幾年前食都成150蚊港紙,不過味道真係非常好,覺得係值得的。據聞佢係用黎自美國既雞,用慢煮既方法烹調,令佢肉質嫩滑又入味

This one is from Chatterbox, Mandarin Orchard Singapore. It’s the legendary Hainanese Chicken Rice. Quite expensive but the flavour was really good so we think it’s worthwhile. We heard they use chicken from the US and cook it by sous vide so as to make the texture extra tender

講得多新加坡但又無得去,遲早變怨男怨女,其實香港當然都有好味海南雞食,好似依份雞飯就黎自都幾新既亞參雞飯,佢用上三黃雞,同樣係嫩滑好味,油飯都做得幾好

There are good Hainanese Chicken Rice restaurants in Hong Kong as well. Like this one from Asam Chicken Rice, they use Yellow Hair Chicken to make the dish. The Hainanese rice is also nicely made. Recommended!

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另一東南亞風味推介

Another recommendation on South East Asian cuisine

樸素味道總帶着回憶 泰式肉碎煎蛋飯 Memorable Thai Dish Pad Kra Pao Mhoo

仲有用新式方法帶出老香港味道既菜式

Using new method to bring out old Hong Kong flavours

神奇組合 無水蒸腐乳雞翼 Magical Combo Waterless Steamed Chicken Wings with Fermented Bean Curd

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