海南鸡饭（Hainanese Chicken Rice）起源于中国海南岛的文昌市。海南人会以文昌当地的白切鸡做法，同时配以鸡油和浸鸡汤烹煮的米饭，所以在海南岛俗称为文昌鸡饭。20世纪初期，这个菜式传至东南亚，在马来西亚、新加坡、香港及泰国等地发扬光大。
Hainanese Chicken Rice has a root in Wenchang, Hainan, China. Hainanese employ the plain chicken cooking method typical of Wenchang served with rice cooked with chicken oil and soup. So the food is also known as Wenchang Chicken Rice. The dish was transmitted and carried forward in Southeast Asia in the early-20th century such as Malaysia, Singapore, Hong Kong, Thailand and other countries.
鸡饭的主料是鸡和大米，最好的鸡饭选用“文昌鸡”。由于“文昌鸡”供不应求，一般鸡饭推档选用本地种杂色鸡，要求是刚成熟而尚未下蛋的鸡，以1至1.5公斤重为宜。大米选用上等新鲜的优质米，鸡是白切鸡，清汤中烫熟，皮色油黄，肉白且嫩，骨髓带血，吃来清甜爽口。
Major ingredients of the dish are chicken and rice and the best chicken rice is made of “Wenchang chicken” which is behind requirement. Most chicken rice uses local variegated chicken which shall be just matured chicken having not laying eggs and being 1 to 1.5 kg in weight. Besides, first-class and new rice shall be used. Plain chicken shall be cooked in clear soup, with oil yellow skin, white yet tender chicken, blood in marrow, offering sweet and refreshing taste.
具体做法为：鸡宰杀洗净后，放进数片生姜、味精，并在外皮上涂上适量的精盐；放入沸水里先用武火煮至鸡皮变黄，随后细火慢煮，等八九成熟时捞起。把煮好的鸡先放到凉水中冲凉，然后再放入冰水中浸泡，这样是为了使肉质更细嫩，鸡皮完整而有弹性。鸡饭的原料是鸡和大米，猛火热锅中下鸡油、蒜茸爆香，随后倒进洗净滤干的大米翻炒，再加鸡汤调匀，加盖煮熟。吃海南鸡饭时，通常佐以黑酱油、姜茸及辣椒酱。
Specific steps are as follows: kill and cleanse the chicken, put on several ginger and monosodium glutamate and apply refined salt on the skin; put the chicken in high heat and boil the chicken skin to yellow color, then stew it with slow fire and fish for it when it is medium well; put the cooked chicken into cold water and then immerse in ice water to make the meat more delicate, surface complete and elastic. The raw materials of chicken rice are chicken and rice: pour chicken oil and garlic into hot pan in high fire and stir fry cleansed and drained rice; add chicken soup and mix well, put on pot cover until the rice is cooked thoroughly. Such condiments as dark soy sauce, bruised ginger and chilli paste are added when having Hainanese Chicken Rice.
Hainanese Chicken Rice has a root in Wenchang, Hainan, China. Hainanese employ the plain chicken cooking method typical of Wenchang served with rice cooked with chicken oil and soup. So the food is also known as Wenchang Chicken Rice. The dish was transmitted and carried forward in Southeast Asia in the early-20th century such as Malaysia, Singapore, Hong Kong, Thailand and other countries.
鸡饭的主料是鸡和大米，最好的鸡饭选用“文昌鸡”。由于“文昌鸡”供不应求，一般鸡饭推档选用本地种杂色鸡，要求是刚成熟而尚未下蛋的鸡，以1至1.5公斤重为宜。大米选用上等新鲜的优质米，鸡是白切鸡，清汤中烫熟，皮色油黄，肉白且嫩，骨髓带血，吃来清甜爽口。
Major ingredients of the dish are chicken and rice and the best chicken rice is made of “Wenchang chicken” which is behind requirement. Most chicken rice uses local variegated chicken which shall be just matured chicken having not laying eggs and being 1 to 1.5 kg in weight. Besides, first-class and new rice shall be used. Plain chicken shall be cooked in clear soup, with oil yellow skin, white yet tender chicken, blood in marrow, offering sweet and refreshing taste.
具体做法为：鸡宰杀洗净后，放进数片生姜、味精，并在外皮上涂上适量的精盐；放入沸水里先用武火煮至鸡皮变黄，随后细火慢煮，等八九成熟时捞起。把煮好的鸡先放到凉水中冲凉，然后再放入冰水中浸泡，这样是为了使肉质更细嫩，鸡皮完整而有弹性。鸡饭的原料是鸡和大米，猛火热锅中下鸡油、蒜茸爆香，随后倒进洗净滤干的大米翻炒，再加鸡汤调匀，加盖煮熟。吃海南鸡饭时，通常佐以黑酱油、姜茸及辣椒酱。
Specific steps are as follows: kill and cleanse the chicken, put on several ginger and monosodium glutamate and apply refined salt on the skin; put the chicken in high heat and boil the chicken skin to yellow color, then stew it with slow fire and fish for it when it is medium well; put the cooked chicken into cold water and then immerse in ice water to make the meat more delicate, surface complete and elastic. The raw materials of chicken rice are chicken and rice: pour chicken oil and garlic into hot pan in high fire and stir fry cleansed and drained rice; add chicken soup and mix well, put on pot cover until the rice is cooked thoroughly. Such condiments as dark soy sauce, bruised ginger and chilli paste are added when having Hainanese Chicken Rice.
