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Hainan Ji Fan is a dish made by Etsuya Eizan during his Shokugeki against Sōma Yukihira.

Description Edit

Hainan Ji Fan is offered as a set meal of boiled satsuma jidori (which is a type of high quality poultry) garnished with cilantro, jasmine rice that was cooked in the water used to boil the satsuma jidori and a side of salad. The dish comes with a side of three sauces: a chili sauce that also uses satsuma jidori boiling water, a ginger sauce which contains the oil that was used from frying the satsuma jidori and siu-dahm. It is also known as Khao Man Kai, Hainanese Chicken Rice, and other various names. It is a popular dish and a staple on menus all across the region of southeast Asia.

Recipe Edit

  • Satsuma Jidori
    • Garlic
      • Satsuma Jidori Oil
        • Satsuma Jidori Skin (Sauteed)
          • Butter
          • Satsuma Jidori Fat
    • Ginger
      • Satsuma Jidori Oil
        • Satsuma Jidori Skin (Sauteed)
          • Butter
          • Satsuma Jidori Fat
    • Satsuma Jidori Oil
      • Satsuma Jidori Skin (Sauteed)
        • Butter
        • Satsuma Jidori Fat
  • Uncooked Long-Grain Jasmine Rice
    • Satsuma Jidori Oil
      • Satsuma Jidori Skin (Sauteed)
        • Butter
        • Satsuma Jidori Fat
    • Satsuma Jidori Stock
      • Satsuma Jidori
        • Feet
        • Drumettes
      • Cilantro
  • Salad
    • English Cucumber
    • Cherry Tomato
    • Cilantro

Soup: Edit

  • Satsuma Jidori Stock
    • Satsuma Jidori
      • Feet
      • Drumettes
    • Cilantro

Sauces: Edit

  • Chili Sauce
    • Chili Peppers
    • Satsuma Jidori Stock
      • Satsuma Jidori
        • Feet
        • Drumettes
      • Cilantro
  • Ginger Sauce
    • Ginger
      • Satsuma Jidori Oil
        • Satsuma Jidori Skin (Sauteed)
          • Butter
          • Satsuma Jidori Fat
  • Siu-Dahm (Type of Soy Sauce)
    • Soy Beans

Instructions: Edit

  1. Remove the skin from the satsuma jidori and save for later.
  2. Boil a pot of water then turn off the stove. Place the skinless satsuma jidori into the pot and leave the lid on for 30 minutes, allowing the residual heat to slowly cook the meat. This will also create the stock.
  3. Take the satsuma jidori skin and saute it in a skillet to render the fat, while removing and saving the oil it produces.
  4. Use the fat's oil from the satsuma jidori to stir fry the garlic, ginger, and the uncooked jasmine rice. Remove when fragrant.
  5. After the satsuma jidori has been cooked down to the center, split the bird into various pieces such as feet and drumettes. Place them back into the stock along with cilantro, and turn on the heat again.
  6. Place the previously stirfried raw rice into the heated stock to cook it.
  7. After cooking, separate both rice and the pieces of satsuma jidori from the soup. If desired, cut the satsuma jidori meat to bite-sized pieces.
  8. Pour the soup into a bowl and place both rice and satsuma jidori onto a plate.
  9. For the chili sauce, mix the satsuma jidori's boiling water with chili peppers.
  10. For the ginger sauce, mix the ginger with the satsuma jidori oil.

Gallery Edit

Real Facts Edit

Hainanese Chicken Rice is a Chinese chicken rice that is invented by Chinese immigrants from Hainan province of Southern China. It is also made famous in most Southeast Asian countries such as Malaysia, Singapore, Thailand and Vietnam.[1]

ReferencesEdit

  1. Wikipedia's article about Hainanese Chicken Rice