馬六甲海南雞飯粒 （2-3人份量）Malacca Chicken Rice Ball

 

十多年前，任職的公司每年都會為員工提供不同的在職培訓。無論是財務部（Finance Department）、業務發展（Business Development）或者是營運部門（Operations Department)，都會跟不同地區的同事一同上課。當時的香港，是不少外資企業在亞太區的總部，無論是租金、薪酬及物價，已經是東南亞地區當中最高的地方。因此，公司安排的Staff Training或是Regional Meeting，通常都在物價相對便宜新加坡、泰國和馬來西亞。

其中一年的APAC Corporate Sales Training, 地點在馬來西亞的吉隆坡。由公司安排的機票和酒店，時間、坐位和住宿都很妥當，將會同行出發的同事就建議，既然不用自己買機票，不如提早在週末出發，自費付兩晚酒店房租，玩兩日到星期一才開始上堂！在那個自由開放，budget又沒有那麼緊張的年代，管理層及財務部允許如此安排，我們就自行提早出發。

同事跟她的老外男友（後來是老公），抵達當地都主要是去飲酒。自己本身對飲酒都不抗拒，但只愛跟三五知己小酌誼情。出發前在網絡上做過些資料搜集，沒有太大興趣逛商場購物，已經打算獨個兒去馬六甲走一轉。

在智能電話及數據網絡還未這麼普及的年代，就預先計劃好在酒店附近的大站坐巴士過去，中間還要轉一次車，印象中要花兩、三個小時才到達目的地。

到埗後，去到荷蘭廣場，就想起了讀書時在戲院看《夏日的麼麼茶》的場景，見到實景時不禁讚嘆歐洲歷史建築之美。只是陽光猛烈，天氣太熱，即日來回時間又不多，打算到聖地牙哥城堡及唐人街走走，就差不多要離開。

走到累了，要找食的醫肚。見到滿街是售賣甜點、酥餅和吃雞飯的餐室和商店，就當然要試試。在這裡吃的雞飯，跟以往去海南島及新加坡的不同。味道好的食物，就算事隔多年仍然記得。飯是搓成一粒粒的，有各種香料味也是鹹鹹的，雞肉偏瘦，滑滑的也有雞味，皮與肉中間沒有那一層啫喱。當時用數碼相機而非電話拍照片，現在都不知道相片去了哪兒。

一向有參與本地菜團購，近日發現有本地種植的斑蘭葉，打風前取貨，先用清水養住，在網上參考一些影片及文字食譜如何製作馬六甲雞飯粒之後，買齊材料就製作了這個自己覺得方便又簡單的版本！還有畫龍點晴的三款醬料：酸辣醬、薑油及濃醬油，除了醬油未能自家製作，自己用新鮮材料製作的醬汁，用來點雞肉或飯粒都很惹味，有助提升食慾。

用水浸住新鮮的斑蘭葉

材料：

冰鮮雞腿 2大件

紅蔥頭 1粒

厚薑片 1片

蒜頭 3瓣

香茅 2枝

新鮮斑蘭葉 4片

小青瓜 2條

白米 1 ⅓杯

糙米 2湯匙
薑黃粉 少許

好大塊的雞腿肉，要抹乾才好放醃料

雞肉醃料：

粗鹽 1茶匙

魚露 1茶匙

白胡椒粉 ¼ 茶匙

辣椒醬：

紅指天椒 3-4隻

青指天椒 2隻

薑 1片

蒜頭 1瓣

魚露 1湯匙

粗鹽 少許

羅漢果甜味劑 ¾ 茶匙

米醋 1湯匙

 

切好的辣椒及料理，樁碎後跟調味料混合好成為惹味沾醬

薑油：

厚薑片 1片

熱熟油 1湯匙

磨好的薑蓉

做法：

1 糙米沖洗好，用熱水浸住最少一小時；雞腿肉用毛巾或廚紙印乾水份，用醃料醃最少一小時；準備二十粒冰或一枝冰水

2 辣椒中間切開後去核、薑去皮、蒜頭去衣，所有材料切細後，放入攪拌機或用砵搗爛，與魚露、鹽、米醋及羅滿果甜味劑拌勻，用碟盛起待用

有小型攪拌機的話，可以打得再幼細一點

3 小青瓜沖洗過，抹乾後切成片，封好放入雪櫃待用

4 做薑油用薑磨成蓉之後，用小碟盛起；紅蔥頭、蒜頭去衣，薑去皮，切成或用刨磨成蓉

5 白米用篩裝起，沖洗之後滴乾水；斑蘭葉洗好抹乾打成結；香茅洗好，撕走最外面一層不要，用刀拍開

6 鑄鐵鍋用大火加熱，放2湯匙油，油夠熱之後，將1湯匙熱油灒入預先盛起的薑蓉成為沾醬

7 糙米跟白米混合好，糙米水連清水（共1 ½ 杯）

8 轉小火，倒入薑蓉、紅蔥及蒜炒香，轉中火倒入米炒勻

先將料頭炒香

9 1 ½ 杯水倒入鍋，轉小火，加薑黃粉拌勻後，放斑蘭葉及香茅在米飯上面，合上煲蓋煮大約5分鐘至水份開始收乾

10 雞腿肉放飯面，開大火加熱1分鐘後轉小火，期間不要打開煲蓋，煲15分鐘

11 青瓜片放碟上，雞腿肉放入冰水浸住

12 夾起香茅及斑蘭葉，飯攪勻散熱後，帶手套或用保鮮紙將米飯搓成飯粒放碟上

13 雞肉降溫後抹乾，切成件放在飯粒旁，即可成為皮脆肉滑的馬六甲海南雞飯

三款沾醬，必不可少

想要再簡單一點，可以將炒過的米連同斑蘭葉、香茅及水，倒入電飯煲煮，待米飯大滾過後，將雞腿放飯面蒸熟即可，雞肉內的油脂及肉汁加熱後會被米飯吸收，煮好的飯都一樣好味，雞肉也不會因為煮過久而變靱

雞肉放飯面蒸熟，米飯會吸收到雞肉精華，不用另外煮雞湯也不用盒盒裝湯；加上用料頭炒過米飯，連同香茅及斑蘭葉的香味，味道層次好豐富，但做法簡單一點，適合2-4人（兩大兩小朋友）家庭。

English Recipe

Ingredients:

Chilled boneless chicken thigh 2 pcs

Shallot         1 pc

Thick sliced ​​ginger         1 pc

Garlic          3 cloves

Lemongrass          2 sticks

Fresh pandan leaves 4 pcs

Cucumber 2 pcs

White rice 1 ⅓ cup

Brown rice 2 tbsp
Turmeric powder          a pinch

Chicken Marinade:

Kosher salt 1 teaspoon

Fish sauce 1 teaspoon

White pepper ¼ teaspoon

Chili sauce:

Fresh Red Chili 3-4 pcs

Fresh Green Chili 2pc

Ginger slice 1pc

Garlic 1 clove

Fish sauce 1 tbsp

Kosher salt a pinch

Monk fruit Sweetener ¾ teaspoon

Brown Rice vinegar 1 tbsp

Ginger sauce:

Thick sliced ​​ginger 1pc

Hot cooked oil 1 tablespoon

Steps:

1 Rinse the brown rice and soak it in hot water for at least one hour; pat dry the chicken thighs with a towel or kitchen paper, marinate with seasonings for at least one hour; prepare 20 pieces of ice or a bottle of ice water

2 Cut the chili in the middle vertically, remove the core and seed; Peel the ginger and remove the skin of the garlic clove, roughly chop all the ingredients, put them in a blender or mash them with a clay pot, mix well with fish sauce, salt, rice vinegar and monk fruit sweetener, serve in a small plate and set aside

3 Rinse the small cucumbers, pat dry the skin and cut into slices, put them in a bowl, wrap it and put it in the refrigerator for later use

4 To make ginger oil, grind the thick slice of ginger into minced ginger and place in a small dish; Shallot,Garlic peeled, ginger peeled, finely chopped or grinded into puree

5 Put the white rice in a sieve, rinse and drain the water; wash the pandan leaves and tie them into knots; wash the lemongrass, tear off the outermost layer and break them by pressing with a knife

6 Heat the cast iron pan over high heat, put 2 tablespoons of oil, when the oil is hot enough, pour 1 tablespoon of hot oil into the grinded ginger paste to make a dipping sauce

7 Mix brown rice with white rice, brown rice water mix with tap water (total 1 ½ cups)

8 Turn to low heat, add minced ginger, shallots and garlic and sauté until fragrant, turn to medium heat, add rice and stir well

9 Pour 1 ½ cups of water into the pot, turn to low heat, add turmeric powder, mix well, put pandan leaves and lemongrass on top of the rice, close the lid and cook for about 5 minutes until the water starts to dry up

10 Put the chicken thighs on the rice, turn on the high heat for 1 minute, then turn to low heat, do not open the lid during this period, cook for 15 minutes

11 Put the cucumber slices on the plate, soak the chicken thighs in ice water

12 Pick up the lemongrass and pandan leaves, stir the rice evenly and let it cool down a bit, wear gloves or use cling wrap to rub the rice into rice balls and put them on a plate

13 After the chicken is cooled, dry it, cut it into pieces and put it next to the rice ball. It will become a tasty Malacca Hainanese chicken rice!

If you want to make it easier, you can put the fried rice together with pandan leaves, lemongrass and water into the rice cooker and cook. After the rice is boiled, put the chicken legs on the rice surface and steam until cooked. The fat and gravy in the chicken will be absorbed by the rice, and the cooked rice will taste the same, and the chicken will not become chewy due to overcooking.

The chicken is steamed with rice and the rice will absorb the essence of the chicken, so there is no need to pre-cook chicken soup or use boxed soup; the rice is fried with ingredients, and the aroma of lemongrass and pandan leaves is so rich in taste, this simple way of cooking is suitable for small portion or families of 2-4 people (two adults and two children).