森綠一家都很喜歡吃海南雞的菜飯，試了這隻牌子，較少添加劑，再自己加香料和小棠菜，做出來的味道很不錯。以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/rCgXIQB7JSs
這食譜可製作出大約4-5人份的海南雞醬菜飯
材料：
1. 米或珍珠米 (2.5 米杯，即 450 亳升)
2. 香茅 (3-4枝)
3. 高良薑.南薑 (2件，隨意)
4. 紅蔥頭 (4-5個，隨意)
5. 薑 (3-4片)
6. 大蒜 (3 瓣，隨意)
7. 斑蘭葉 (3 片，隨意)
8. 小棠菜 (隨意，視個人喜好)
調味料：
1. 鹽 (1/2 茶匙，或隨個人口味)
2. 水 (600 毫升)
3. 海南雞飯香料醬 . Spice Paste for Hainanese Chicken Rice (2 包，見下圖)
做法：
1. 準備材料:
1.1 大米: 把大米洗淨，浸泡30分鐘，然後瀝乾
1.2 香茅: 去掉香茅的末端，用力拍打並切成小段
1.3 用力拍打薑，大蒜和高良薑.南薑以釋放味道
2. 在煎鍋中，中火，不加油，炒高良薑.南薑、香茅、紅蔥頭、薑和蒜。炒至你能聞到香茅和香草的香味。盡量把紅蔥頭掰開
3. 加入泡好的大米，與香草一起略炒
4. 加入一半的水(300 毫升)和海南雞醬(2 包)，拌勻
5. 加入另一半的水(300 毫升)、鹽(1/2 茶匙)和斑蘭葉，拌勻，煮至水沸
6. 蓋上蓋子，用中火煮沸 8 分鐘
7. 然後關火，蓋上蓋子靜候15分鐘
8. 如要加入小棠菜，在等待米飯煮熟時，開始煮菜
8.1 在等待米飯煮熟時，燒一鍋熱水，將糖、鹽、油加入水中
8.2 加入小棠菜，煮熟後取出
8.3 小棠菜去水和切小塊
9. 用中火將米飯重新加熱 2 分鐘
10. 關火。現在米飯已煮好。 除紅蔥頭外，去除所有其他香草
11. 將小棠菜放入米飯中混合，並放入電飯煲保溫
12. 這樣便完成了！
個人心得：
1. 如果不需要加小棠菜，可以跳過第8步驟
2. 森綠通常會煮香茅豬扒來配此飯
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~Reciype of Rice in Hainanese chicken sauce with vegetable in English~.~.~
SumLook's family loves Hainanese chicken rice. I have tried the spice paste of this brand, added also other ingredients and the flavored rice turned out to be quite good. I found this dish easy to make and yummy. Below is my recipe. I hope you like it.
Please click on this link to see my video: https://youtu.be/rCgXIQB7JSs
This recipe can serve 4-5 persons.
Ingredients:
1. Rice or Japanese rice (2.5 rice cups, 450 ml)
2. Lemongrass (3-4 sticks)
3. Galangal (2, personal preference)
4. Shallots (4-5)
5. Ginger (3-4 slices)
6. Garlice (3 cloves)
7. Pandan leaves (3 pieces, personal preference)
8. Shanghai Bak Choy (personal preference)
Seasonings:
1. Salt (1/2 tsp)
2. Water (600 ml)
3. Spice Paste for Hainanese Chicken Rice (2 packs, see pic below)
How to cook:
1. Prepare the ingredients:
1.1 Rice: Wash the rice and soak for 30 minutes and then drain
1.2 Lemongrass: Remove the end of lemongrass, hammer and cut it into shorter pieces
1.3 Also hit ginger, garlic and Galangal to release the flavor
2. In a frying pan, over medium fire, without oil, fry Galangal, lemongrass, shallot, ginger and garlic. Fry until you can smell the strong scent of lemongrass and herbs. Also try to break shallots apart
3. Add soaked rice into the pan and fry a bit with the herbs
4. Add in half portion of water (300ml) and Hainanese Chicken sauce, mix well
5. Add in the other half of water (300ml), salt (1/2 tsp) and pandan leaves, mix well, cook until boil
6. Put on the lid and boil for 8 minutes over medium heat
7. Then turn off fire, wait for 15 minutes with lid on
8. If you are to add Shanghai Bak Choy, boil it while waiting for the rice,
8.1 Boil a pot of hot water, add sugar, salt, oil into water
8.2 Add in Shanghai Bak Choy, pick out when cooked
8.3 Remove water from Shanghai Bak Choy and cut into small pieces
9. Reheat the rice for 2 minutes over medium heat
10. Turn off heat. The rice is done now. Except shallots, remove all other herbs
11. Add Shanghai Bak Choy into rice and keep warm in rice cooker
12. And it is done!
Personal thought and Tips:
1. If you don't need to add Shanghai Bak Choy, can skip step 8
2. Sumlook usually cooks Lemongrass Pork Chopto go with this rice
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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