Hainanese Chicken Rice 海南鸡饭

Poached Chicken : / 白切鸡
1. Clean the chicken and remove any stray feathers. Rub some salt over the skin and perform a little massage, the skin will be smoother if you do this.
清洗干净鸡。把盐搽在鸡皮上，再按摩一下。这样鸡皮会比较滑。

2. Submerge chicken in a pot of water and add ginger, garlic and spring onion. Bring to boil and start removing the impurities on the water surface with a mesh strainer. Gentle simmer for about 10 minutes, then turn the chicken over and cook for another 10-15 minutes. You want the chicken to be just cooked, so remember to use really fresh chicken. If not, then cook for another extra 10-15 minutes to ensure food safety.
将鸡放入煲里，要将鸡完全淹没在汤里，然后加入姜、蒜米和青葱。煮滚和将汤里的杂质慢慢捞起来。将鸡煮大概10分钟，然后翻另一面在煮至10-15分钟。如果你想吃刚刚熟的鸡，记得得用新鲜的鸡。如果不确定可以在煮多10-15分钟。

3. Once the chicken is cooked, lift it out gently and then submerge in a pot/large bowl of ice water. This helps stop the cooking process and also tighten the skin. Just before serving, drain all the water and rub the chicken with some Shaoxing wine and Sesame oil. Chop into smaller pieces.
鸡煮熟后，马上放入装满冰水的大盆里。这样鸡肉会更滑。将鸡凉至水滴干，然后搽上绍兴酒和麻油。砍成块。

4. The remaining broth will be served with the chicken rice after tasting for seasoning (just simple salt will do).
汤与饭一起享用。

Chicken Rice :/ 鸡饭
1. In a pot, render the chicken fat, and then add sesame oil, ginger, garlic, take extra care not to burn them. Add rinsed rice and stir fry for a few seconds, then ladle in the Chicken stock, and place the pandan leaves on top. If you are using a rice cooker, you will need to move everything into the rice cooker pot.
把鸡有放入锅里煎至出油，然后加入麻油、姜和蒜米，不需要将其爆至烧焦。加入洗好的米炒几秒钟，然后将鸡汤放入锅内，然后放入香兰叶。如果你是用饭锅煮，你只需要将锅里的一切移到饭锅里。

2. Place all the ingredients of Chilli Dipping Sauce into a food blender and blitz everything until a smooth paste is formed. Transfer into sauce dishes or a small bowl and serve with the chicken and rice.
将所有的辣椒酱料放入搅拌机里搅拌细滑就可以了。与鸡饭和鸡一起享用。