Hainan Chicken Rice 海南鶏飯

シンガポール、タイ、ベトナム等東南アジア各国でおなじみの海南鶏飯。ここ数エントリ、過去によそで書いた料理の再録が続いておりましたが、これは初めて作り、またブログに初めて書く料理です。

鶏ガラをを鶏モモ肉、ネギの青い部分と生姜と煮て、塩で味付けした鶏スープを作り、そのスープを水代わりに土鍋で炒めたみじん切りのタマネギ・ニンニクと共に鶏飯を炊きました。通常紹介されているレシピだと鶏肉の茹で汁で作るので、これはかなりご飯の味が濃厚になります。サンノゼのベトナム料理店で食べたものを再現、というかイメージして作りました。スープを取る時に一緒に煮た鶏モモ肉をざっくり刻んで添え、赤いチリソース（スリラッチャ）を添え、茹でもやしとキュウリ、トマトに胡麻油とお酢で作ったドレッシングをかけたサラダと共に頂きました。とても美味でした。初めて作るものが旨くできると気分が良いものです。

The past few posts were reprises of food that I'd cooked and wrote about in the past, but this Hainan Chicken Rice, a favorite in many Southeastern Asian countries such as Singapore, Thai, and Vietnam, is something that I made and wrote about for the first time.

Made a chicken broth with a whole chicken carcass, tips of green onions, and ginger, seasoned with salt and pepper, and cooked rice in a clay pot with it together with sauteed chopped onions and garlic. This resulted in a much stronger flavored rice than the typical recipe, which only uses broth made with chicken meat. My hommage to a dish served at a Vietnamese restaurant in San Jose, which also uses a strong broth. Had the rice with some chopped chicken thigh meat cooked with the broth (which also added to the flavor, no doubt), Sriracha chile sauce, and a salad of boiled bean sprouts, cucmbers, and tomatoes with a dressing of sesame oil and rice vinegar. Very tasty - always feels good when a first-time dish turns out good.