Chicken rice
Chicken rice is popular dish in Malaysia. It is sold in varieties of shops and local roadside stalls. 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, reminiscent of the Malay dish Nasi lemak. 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 Báiji for "white chicken", in contrast to the more traditional Luji (stock chicken), also known as Shaoji or roasted chicken Most dishes are served with sliced cucumber, reflecting the Chinese preference for introducing some variety for a more complete meal.
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Photo credit: © Bare Essence Photography / Alamy / Afripics
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