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Hainanese chicken rice
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of ''CNN'' describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without". It also listed at number 45 on ''World's 50 most delicious foods'' complied by ''CNN Go'' in 2011.〔CNN Go (World's 50 most delicious foods ) 21 July 2011. Retrieved 2011-10-11〕 In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.
==Preparation==
The chicken is prepared by traditional Hainanese methods, which involve steeping the entire chicken at sub-boiling temperatures in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes. Some cooks may add coconut milk to the rice, reminiscent of the Malay dish nasi lemak.
The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as ''Báijī'' (白雞) for "white chicken", in contrast to the more traditional ''Lǔjī'' (滷雞, stock chicken) or ''Shāojī'' (燒雞, roasted chicken). In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by steeping in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and also in the accompanying soup.
They are authentically served in Singapore with a hot chilli sauce dip (made up of freshly minced red chilli and garlic). The dip is usually topped with dark soy sauce and a heap of freshly pounded ginger. Fresh cucumber in chicken broth and light soy sauce are served with the chicken, which is usually served at room temperature. They are now served mostly boneless in Singapore or Malaysia.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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