Who invented Hainan chicken rice?

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Just as there is no fried rice in Xingzhou, there is no Hainan chicken rice in Hainan.

I looked everywhere in Hainan Island, but I couldn't find it. I asked the local people in Hainan Island, and they said, "Yes!" But what I was given was not the Hainan chicken rice I remembered. So who invented Hainan chicken rice? In retrospect, this should be attributed to the owner of the St. Regis restaurant in Singapore, Mo Lurui. Molurui came to Singapore from Hainan Island in the 1920s and 1930s to make a living by selling chicken rice. Unlike ordinary vendors, he carried two bamboo cages in his hands: one for chicken and the other for rice. Round and chubby rice balls are very distinctive. Today, Hainan chicken rice appears all over Southeast Asia. In the coffee shop or room service of international hotels, Hainan chicken rice, Wonton Noodles and Indonesian fried rice are all included in the menu with "Asian characteristics".

But the so-called Hainan chicken rice in many restaurants on the market is just ordinary boiled chicken and white rice, which is actually not the same thing at all. The real Hainan chicken rice is not simple. To cook Hainan chicken rice, you should fry a lot of garlic and ginger in oil, and then roll up a handful of onions and fragrant leaves called "Malan" by Malays and stuff them into the chicken's stomach.

Then boil a large pot of water, add a spoonful of salt after the water boils; Then boil the water, add salt, and determine the salinity of water by experience. Put a layer of salt on the chicken skin, put the chicken in the soup, scald it for 5 minutes, take it out, cross the cold water river and scald it again when the water boils again. It depends on the size of the chicken to determine the number of burns, and you can't follow the rules. Finally, hang the chicken to dry. There is a layer of chicken oil floating on the surface of scalded chicken water. Use it to stir-fry the shallots in the pot, then stir-fry the rice in the pot, and cook the fried rice in another pot. The water used for cooking is also the soup that has just been scalded. Cook with half of the soup, keep the other half, add Chinese cabbage and winter vegetables and cook together to make soup.

The rice cooked with chicken soup is shaped independently and coated with chicken oil, which gives off luster. This rice can be called authentic. It's delicious when you eat it with soy sauce, so you can't eat chicken for nothing, and you can't find it anywhere. Occasionally, in the meal, you can eat slightly fried dried onions, which are more fragrant.

Go to a restaurant to eat Hainan chicken. This dish is usually half a chicken or a chicken, cut into pieces and served. The bottom of the plate is covered with cucumber slices. Sometimes cucumbers are more delicious than meat.

And under what conditions is chicken the most perfect? That is, it must not be fully cooked. Completely cooked meat is like rotten cloth, and it can't taste chicken at all; Only the meat around the bone is slightly pink and the chicken's bone marrow is still bloody can it be considered qualified. People who know how to eat Hainan chicken like the skin of Hainan chicken best. Now the so-called chicken skin is not fat or delicious, and it is best to have a jelly-like glue between the skin and the meat. At that time, I didn't know what cholesterol was and there was no pollution. I ate chicken skin and sucked the bone marrow from chicken bones. It was a great pleasure.

If you feel that the meat is not enough, you can order a plate of chicken offal, which contains chicken heart, chicken liver, chicken kidney, chicken intestines and so on. It is also the best to eat with soy sauce.