1. To make Hainanese Chicken Rice, you need to fry a lot of peeled garlic and ginger in oil, then stuff a handful of scallions rolled up and a Malay leaf called "malang" into the chicken.

2. Boil a large pot of water and add a tablespoon of salt when the water boils; when the water boils again, add more salt and use your experience to determine the saltiness of the water. Rub the outer skin of the chicken with a layer of salt, put the chicken into the soup, scald it for 5 minutes, remove it, pass it through a river of cold water, and when the water boils again, scald it once more.

3. A layer of chicken oil floats on the surface of the scalded chicken water, use it to fry the dried onions in a wok, then put the rice into the wok and stir-fry it, and then put the stir-fry rice into another wok to cook, and the water used to cook the rice is also the same as the soup in which the chicken was scalded just a few minutes ago. Use half of the broth to cook the rice, and save the other half to add cabbage and winter vegetables to make a side soup.

4. The rice cooked in the chicken broth is authentic when the grains are individually shaped and covered with a layer of chicken oil that glows. When eaten with soy sauce, white rice alone, without chicken, is already a world of delicious, nowhere to find. Occasionally, the rice is flavored with slightly charred dried scallions, which are even more fragrant.

5. Thus, the delicious Hainanese chicken rice is ready