Hainanese Chicken Rice has a root in Wenchang, Hainan, China. Hainanese employ the plain chicken cooking method typical of Wenchang served with rice cooked with chicken oil and soup. So the food is also known as Wenchang Chicken Rice. The dish was transmitted and carried forward in Southeast Asia in the early-20th century such as Malaysia, Singapore, Hong Kong, Thailand and other countries.
Major ingredients of the dish are chicken and rice and the best chicken rice is made of “Wenchang chicken” which is behind requirement. Most chicken rice uses local variegated chicken which shall be just matured chicken having not laying eggs and being 1 to 1.5 kg in weight. Besides, first-class and new rice shall be used. Plain chicken shall be cooked in clear soup, with oil yellow skin, white yet tender chicken, blood in marrow, offering sweet and refreshing taste.
Specific steps are as follows:
Kill and cleanse the chicken, put on several ginger and monosodium glutamate and apply refined salt on the skin; put the chicken in high heat and boil the chicken skin to yellow color, then stew it with slow fire and fish for it when it is medium well; put the cooked chicken into cold water and then immerse in ice water to make the meat more delicate, surface complete and elastic. The raw materials of chicken rice are chicken and rice: pour chicken oil and garlic into hot pan in high fire and stir fry cleansed and drained rice; add chicken soup and mix well, put on pot cover until the rice is cooked thoroughly. Such condiments as dark soy sauce, bruised ginger and chilli paste are added when having Hainanese Chicken Rice.