CHINESE POULTRY 3 -Hoi Nan Chicken / Oil Rice. 海南雞 / 油飯

Ingredients:-
1 Chicken about 1 kg.
2 stalks Spring Onion, few pcs Ginger, 2 tbsp sea-salt,
1 tbsp Chinese wine(Shao Hsing-Hua Tiao Chiew).

材料：-
光雞 1 只約 1 公斤。
蔥 2 條、羌數片、海塩 2 湯匙、紹酒 1 湯匙（紹興花彫酒）

Method:-
1) Rub the salt & wine all over the chicken, put the spring onion & some salt
inside the chicken.
2) Boil a big pot of water, put in the chicken, bring to boil with low heat, add a
cup of water bring to boil, turn the chicken, add 2nd cup of water bring to boil
again, turn the chicken, then add another 1/2 cup of water bring to boil again.
Off fire & cover for 10 minutes. Take out, soak in ice water to stop cooking
immediately and make the meat moisture & skin crispy.
3) Chop up and arrange on plate.
#. If serve in Hoi Nan Style, should take away the bone before chop up.

Chili sauce:- 6 pcs Red chili (diced), 10 pcs garlic (diced), 3 pcs ginger (diced),
1 tbsp fresh lemon juice,1 cup vinegar,1 tbsp salt, 1/2 tsp sugar.
All mix well & soak for 6 hours.

Ginger sauce:- Grind a big pc. of ginger, chop 1 stalk spring onion, add in salt
and chicken soup, stir in hot oil and a bit sesame oil.

Oil rice:- Rice wash & drain. Heat oil fry 1 tbsp garlic minced, add wet rice and stir
fry the rice until water dry up and become sticky. Put in rice cooker, cook
with chicken stock until done.
Serve with boneless chicken, chili sauce, ginger sauce & dark soy.

做法：-
1) 鳮用塩及酒搽勻雞肚內外，將羌䓤放入肚內。
2) 煮滾一大煲水，放入雞冚蓋，用慢火煮至滾，加清水一杯又煮至大滾，
將鸡反𨍭；再加清水一杯， 又煮至大滾，雞再反轉，最後加清水半杯
又煮至大滾, 熄火冚蓋焗10分鐘。取出放入一盆冰水中, 使立即終止熱度，
雞會更嫩及皮爽。
3) 取出斬件上碟。
# 如做海南鳮要去骨才斬件。

辣蒜汁：- 紅辣椒 6 只切幼粒，蒜茸 10 粒，羌 3 片磨茸，鮮檸檬汁 1 湯匙，
白醋 1 杯，鹽 1 茶匙，糖 1/2 茶匙，全攪勻浸 6 小時。

羌葱茸：- 羌一大塊磨茸，葱 1 條切幼粒，加入適量鹽及雞湯，
加適量熱油及麻油攪勻。

油飯：- 米洗淨瀝干，下油放入 1 湯匙蒜茸及濕米同炒，炒至水干及米黏稠，
放入飯煲內, 加入鸡湯同煮至飯熟。
拌以去骨鸡件，辣蒜汁、羌葱茸及壼底老抽，上桌。