where can I find the best hainan chicken rice?
Everyone knows chicken rice, eat chicken rice and love chicken rice. It is the most convenient and tasty too. But real chicken rice is hard to come by. Those fast food outlets are a o.k. but still not authentic enough. The chicken should be the park-cham-kye/white chicken. Not roasted or fried or soaked in soya sauce. These are the Cantonese type, found in Hongkong, very lame variety. Being a Hainanese, I remember vaguely my father has his rules on making chicken rice. They are something in this line: 1. Chicken must not be boiled or steamed. You need seven (7) pots of hot water. Dip the chicken into the boiling water, one pot after another. Chicken soaked in the hot water will maintain their juices, cook thoroughly without those bloody inside, dried like cardboard outside texture. 2. The chicken rice must be cooked in chicken stocks, with all the fats and cholestrol. 3. The chili sauce must be made by using the yellow fats from the chicken which are fried to release the chicken oil. O
