Hainanese Chicken Rice | How to broil & cut chicken, make broth, 2 dipping sauce at home

所需材料(4人份）：
01. 白切鸡 & 高汤
鸡 1只(1kg)
葱 1根
姜 15g
海带 5g
水 5 1/2杯(1320ml)
02. 鸡饭
红葱头 20g
蒜 10g
姜 10g
高良姜 10g
鸡高汤 3汤勺(45ml) + 2杯(480ml)
植物油 1/2汤勺(8ml)
鸡油
米 1 1/2杯(330g)
盐 1/2茶勺(2g)
斑兰叶 10g
03. 蘸酱
蒜蓉辣酱：
蒜 10g
姜 5g
高良姜 5g
去籽辣椒 2根(25g)
柠檬 1/4个
盐 1/2茶勺(2g)
糖 1/4茶勺(1g)
鸡高汤 1/2杯(120ml)
甜酱油：
糖 2汤勺(30g)
鸡高汤 3汤勺(45ml)
酱油 2汤勺(30ml)
摆盘淋汁：
酱油 1汤勺(15ml)
鸡高汤 2汤勺(30ml)
糖 1/4茶勺(1g)
芝麻油 1茶勺(5ml)
Ingredients (4 Servings):
01. Chicken & Broth
1 whole chicken (1kg)
1 green onion
15g ginger
5g dried kelp/kombu
5 1/2 cup water (1320ml)
02. Chicken Rice
20g shallots
10g garlic
10g ginger
10g galangal
3 Tbsp (45ml) + 2 cup(480ml) chicken broth
1/2 Tbsp vegetable oil (8ml)
chicken fat
1 1/2 cups rice (330g)
1/2 tsp salt (2g)
10g pandan leaves
03. Sauces
Garlic Chilli Sauce:
10g garlic
5g ginger
5g galangal
2 deseeded chillies (25g)
1/4 lemon
1/2 tsp salt (2g)
1/4 tsp sugar (1g)
1/2 cup chicken broth (120ml)
Sweet Soy Sauce:
2 Tbsp sugar (30g)
3 Tbsp chicken broth (45ml)
2 Tbsp soy sauce (30ml)
Plating Sauce:
1 Tbsp soy sauce (15ml)
2 Tbsp chicken broth (30ml)
1/4 tsp sugar (1g)
1 tsp sesame oil (5ml)
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东南亚的海南鸡饭和海南的文昌鸡饭几点区别：
1. 鸡种的选择
海南鸡饭通常使用速生的白羽鸡(是的没错)，和甘榜鸡(甘榜在马来西亚语中意为”乡下的，乡村的“，甘榜鸡的意思就是乡下走地鸡）。无论白羽鸡还是甘榜鸡，特点是软、嫩、滑，甘榜鸡尝起来像带有“鸡味”的白羽鸡。这是海南鸡饭所追求的口感。
文昌鸡饭通常使用海南产的文昌鸡，这种鸡的特点是有嚼劲、鸡肉够香，吃起来相对干、柴，尤其是鸡胸（这种干柴是相对海南鸡饭来说的）。文昌鸡饭追求鸡味，乡下自家散养的鸡味道最香（自家养的鸡和鸡蛋有特别的风味，超市里卖的鸡，即使同个品种，味道也不一样）。
2. 鸡晾凉的方式：
海南鸡饭会将煮好的鸡放入冰水中降温，这样温度不会继续上升，水分不会流失，最终的口感才会嫩滑，内部的汁水会凝结成果冻的质地，所以海南鸡饭也会被称为果冻鸡。鸡肉出锅的最佳温度是74度（安全熟度，此时能够杀死鸡肉中大部分细菌，例如，沙门氏菌在60度的水温下煮15-20分钟就会死亡)。
文昌鸡饭会将煮好的鸡肉自然晾凉，或者过冷水。这个时候鸡肉的温度还会持续上升，同时蒸发掉鸡肉中的一些水分，导致最终的口感会偏干一点。鸡肉出锅的最佳温度是66-70度（鸡肉的温度会持续上升，达到安全熟度）。
3. 鸡饭的制作方式：
海南鸡饭会添加各种各样的香料。文昌鸡饭则相对较简单，鸡油、鸡汤，最多加点葱姜蒜。
4. 斩鸡的方式：
不同的家庭有不同的斩鸡方式。海南鸡饭通常会去骨，文昌鸡饭则直接带着骨头斩成块。
5. 蘸酱：
海南鸡饭的蘸酱，通常是视频中这两种。文昌鸡饭则用葱姜酱、酱油或者金桔汁做的辣椒酱等等。
A few differences between southeast asian Hainanese chicken rice and the wenchang chicken rice in Hainan:
1. Choice of Chicken:
Hainanese Chicken Rice: Typically uses fast-growing white-feathered chicken or Kampong chicken (meaning "village chicken" in Malay, referring to free-range chickens).
Both types are characterized by their soft, tender, and smooth texture. Kampong chicken tastes like white-feathered chicken with more "chicken flavor," which is the desired taste profile for Hainanese Chicken Rice.
Wenchang Chicken Rice: Uses Wenchang chicken from Hainan. This chicken is known for its chewy texture and rich chicken flavor. It tends to be drier, especially the breast meat (relative to Hainanese Chicken Rice)
Wenchang Chicken Rice emphasizes the natural chicken flavor, with free-range chickens having the best taste. Even the same breed from the supermarket doesn't match the flavor of home-raised chickens.
2. Cooling Method:
Hainanese Chicken Rice: The cooked chicken is cooled in ice water to stop the cooking process, prevent moisture loss, and achieve a tender, smooth texture. The internal juices gel, giving it a jelly-like consistency, earning it the nickname "jelly chicken." The ideal internal temperature for the chicken is 74°C (safe cooking temperature, killing most bacteria like Salmonella, which dies after 15-20 minutes at 60°C).
Wenchang Chicken Rice: The chicken is left to cool naturally or rinsed in cold water. The internal temperature continues to rise, causing some moisture to evaporate, leading to a slightly drier texture. The optimal cooking temperature is 66-70°C, with the internal temperature continuing to rise to reach a safe level.
3. Rice Preparation:
Hainanese Chicken Rice: Involves a variety of spices.
Wenchang Chicken Rice: Simpler preparation, using chicken fat, chicken broth, and possibly some green onions, ginger, and garlic.
4. Chicken Cutting Method:
Hainanese Chicken Rice: Typically deboned.
Wenchang Chicken Rice: Cut into pieces with the bones.
5. Dipping Sauces:
Hainanese Chicken Rice: Usually served with the two types of sauces shown in the video.
Wenchang Chicken Rice: Served with green onion and ginger sauce, soy sauce, or chili sauce made with Hainan orange(qing ju), etc.
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