Malaysia Food (NON-Halal)

Hainanese Chicken Rice .. YummY!! Must eat it when you visiting Malaysia..or Singapore....

Hainanese chicken rice (Simplified Chinese: 海南鸡饭; Traditional Chinese: 海南雞飯; Hanyu Pinyin: Hǎinán jīfàn) is a Chinese rice dish most commonly associated with Malaysian cuisine or Singaporean cuisine.

The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken 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". Some cooks may add coconut milk to the rice,

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 (白鸡) for "white chicken", in contrast to the more traditional Lǔjī (stock chicken), also known as Shāojī (烧鸡) or roasted chicken. In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by boiling 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.

The dish is usually served with several dips, including chilli sauce and pounded ginger. While it is common in Hainan to also offer a third sauce involving oyster sauce mixed with garlic, dark soya sauce is more commonly served in Malaysia