I believed that many people have been tried this dish so many times already. There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.
For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.
So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.
On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.
材料 (Ingredients) ：
雞湯材料 (For chicken soup):
三黃雞 (Yellow chicken) – 1隻 (1 whole)
蔥 (Spring onion) – 1條 (1 pc)
薑 (ginger) – 3片 (3 slices)
紅蔥頭 (shallots) – 3個 (3 cloves)
芫茜 (coriander) – 1紮 (1 pc)
班蘭葉 (Panda leaves) – 2片 (2 pcs)
開水 (Boiled water) – 1500ml
海南辣醬材料 (Hainnanese Chilli sauce) ：
薑 (ginger) – 3片 (3 slices)
蒜頭 (garlic) – 3瓣 (3 cloves)
紅蔥頭 (shallots) – 3個 (3pcs)
長辣椒 (fresh long chilli) – 3條 (2pcs)
泰國辣椒(Thai chilli) – 2條 (2pcs)
白醋 (White vinegar) – 1湯匙 (1 table spoon)
糖 (sugar) – 2茶匙 (2 teaspoons)
鹽 (salt) – 2茶匙 (2 teaspoons)
雞油 (chicken oil) – 2湯匙 (2 table spoons)
雞湯 (chicken soup) – 100ml
青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)
雞飯材料 (chicken rice)：
紅蔥頭 (shallots) – 3個 (3 pcs)
薑 (ginger) – 2片 (3 slices)
蒜頭 (ginger) – 2瓣 (2 cloves)
雞油 (chicken oil) – 3茶匙 (3 tablespoons)
雞湯 (chicken soup) – 1公升 (1 litre)
米 (rice) – 260ml
做法 (Method) ：
The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish. Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.
First, preheat your sous vide circulator to 73 degree Celsius
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside
And now, finely chopped spring onion and garlic for chicken rice, set aside
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water
Boil the chicken soup and prepare to cook the chicken rice first
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good
9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top
11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top
When the rice is done, then you can enjoy it.