海南鸡饭在中国甚至亚洲都是非常受欢迎的一道美食。从它发展来看，也是有不少的改良和变化，尤其在鸡肉的处理上，现在多数是采用粤式白斩鸡的做法，这种做法的鸡肉嫩且有弹性。今天我来给大家分享我自己的做法。

1、首先我建议买这种黄油走地鸡，它的鸡皮比较有弹性（厚一些），在处理之前 先把鸡肚子里的鸡油留下一块备用，然后取半只鸡。

2、烧开一锅大约3000毫升的水，放入拍碎的姜块和拍碎的香茅以及葱。再把半只鸡放入。

3、把火调到最低，始终让锅里的水保持微开即可，这样才能保证鸡肉很嫩，加盖煮30分钟。

4、30分钟后用筷子插入鸡腿部分测试一下，没有血水渗出即可，否则还要延长时间继续煮。

5、这时马上准备一个大碗，倒入事先准备的冰的纯净水，再加入屏幕显示的调味料 。

6、把煮好的鸡趁热放入大碗内，让鸡肉在调味的冰水里过一下，然后倒入大量的冰块 覆盖住鸡肉。静置20分钟。

7、这样既能让鸡肉入味，又可以让鸡皮非常嫩滑有弹性。取出来切块，之后可以在外皮上刷非常少量的麻油（这个是自选）

8、现在我们来煮饭，用之前准备的鸡油，放到一个汤锅里 煎，直到出油，油量大约1汤匙多一点就可以把油渣取走。

9、放入15克蒜末炒香 再放入1.5杯的红米 我这里事先浸泡了2个小时，一起翻炒，这一步一般的做法都是用茉莉香米，那样只要浸泡10分钟就可以。

10、一直炒到米粒出粘性后，加入刚才煮鸡留下的鸡汤2杯。如果是茉莉香米，鸡汤只要用1.5杯。

11、放入一些香兰叶（Pandan leaves），没有也可以不用。当锅里水烧开后，转最小火焖煮，至米饭熟透 大约需要25分钟。

12、下面是2种沾料，一是蒜蓉辣椒酱，做法我会给大家一个链接，另一个是葱姜汁Onion ginger sauce ---做法是把姜和葱叶子放到石臼里捣烂，放到碗里 倒入非常热的滚油，再加入少量的盐和鸡汤调匀即可。

13、最后是配菜，一个是很开胃的酸甜萝卜条，做法可以参照我给的视频链接。另一个可以用青瓜或烫熟青菜。

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Hainan chicken rice is a very popular dish in Asia, particularly china. Throughout time, many variations of this dish have arose, the most important part of this dish is on how the chicken is treated.

Majority of the recipes uses the same method as it is used to make Cantonese chicken, characterized by the bouncy texture of the meat. Today I will be sharing how I make this classic dish

First I recommend purchasing this type of free range chicken, because their skin is a thicker and as a result have a bouncier texture. Before we treat the chicken, we will first remove and set side the oil from inside the chicken

then cut the chicken in half and store the rest away

Boil 3000 ml of water, add in some crushed ginger pieces and lemongrass as well as green onions. now add in half of a chicken

Turn the heat down to low so that the water is just simmering, this is the secret for keeping the chicken meat tender. cover with a lid and cook for 30 minutes

After 30 minutes, test if the chicken is cooked by inserting a chopstick into the thickest part of the chicken thigh, if no blood seeps out it's cooked

Prepare a large bowl and pour in some chilled water then add in the seasonings shown on the screen

immediately transfer the chicken into this bowl of flavored water. then cover the chicken with ice cubes as shown, let it sit for 20 minutes.

This step will allow the chicken to marinate as well as shock the skin to achieve the chewy texture. now remove and cut up into chunks. you can also brush on a small amount of sesame oil, but it's optional

Now we will cook the rice. take out the oil removed from the chicken earlier, place into a pot and panfry until oil seeps out. it should yield about 1 tablespoon of oil. remove the remaining meat

Add in 15 grams of minced garlic and Sautee until fragrant, add in 1.5 cups of red rice, I've soaked these for 2 hours. stir the rice in with the minced garlic. Typically, white jasmine rice is used, which only requires 10 minutes of soaking

Once the rice has gained some elasticity, pour in the 2 cups of chicken stock leftover from cooking the chicken earlier. if you decide to use white jasmine, you only need 1.5 cups

Now add in the pandan leaves, which is optional. once the stock comes to a boil turn it down to low and cover with a lid. Steam until the rice is fully cooked, which should take about 25 minutes

Now we will make the dipping sauce. the first one is a garlic chili sauce. which I will link down before. the second one is a onion ginger sauce, and all you have to do is grind up some ginger and green onion in a motar

Place them in a bowl then pour in a small amount of hot oil. season with salt and a bit of stock then mix

Finally, here is an appetizing pickled radish side dish that goes perfectly with this dish. I have attached a link for the recipe. you can also make your own side dish with cucumbers or steamed vegetables.

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