Hainanese chicken rice 海南雞飯

Hainanese chicken rice originated from the Hainan island off southern China. It is a dish widely adapted by Singapore, Malaysia, Taiwan, Thailand, and Vietnam. There are a few but complementing components to this dish. Each country has their own version. Here we will explain in greater details the Thai version of this chicken rice dish.

First of all it is the chicken. Some still believe it is important to choose free range chicken of local breeds as it is leaner and tastier. But an increasing number of large scale farmed chickens are being used these days. The chicken is steamed until just cooked and deboned. Second of all it is the fragrant rice. The rice grains are fried in chicken fat then cooked in chicken broth to give it that sheen, and a slightly off-white colour. For the soup, it is a clear chicken broth containing slices of daikon. The spicy sauce comprises of yellow bean paste, thick soy sauce, chilli, ginger, garlic, and vinegar. As for the garnish, occasionally chicken blood tofu is present, and often times slices of crunchy cucumbers and coriander are there to add some colour and contrasting textures.

海南雞飯在好幾個地方亦做得出色,包括起源地海南、新加坡、馬來西亞、台灣、泰國和越南,各有分別亦各有千秋。每次到泰國亦要吃一碟海南雞飯,因為迷戀著它獨特的醬汁加上那幾片爽脆無比的青瓜,嘩,爽呀~泰國的朋友說地道海南雞飯都會去除所有雞骨,因為泰國人認為人類進食肉類都不需要做「吮骨」這個動作,清湯方面,泰國人都愛用雞熬湯,而醬汁卻不會像新加坡或海南等地弄成三色汁,專心一意對待一種醬汁已美味無窮啦。這碟價廉物美的美食真的讓我疲倦的一天帶來無限衝勁和幸福。