The "spotted orchid leaves" used in cooking chicken and oily rice are actually vanilla, a shrub of Aristolochia originated in Indonesia, which is an indispensable spice in Southeast Asian cuisine. However, it is not as strong as most spices, and its fragrance is soft and soft, because it contains the aromatic component "2- acetyl-1- pyrroline" and smells like "cooked fragrant rice", so it can bring more intense rice fragrance to oily rice.
The embryonic form of Hainan chicken rice may come from the combination of "rice balls and chicken slices" used for sacrifice in Hainan. Since the Qing Dynasty, Hainan residents have always cooked chicken oil, soaked chicken water and rice in festivals, and then kneaded the rice into round rice balls to worship their ancestors and convey the meaning of "reunion" for their descendants. After the festival, people will enjoy the extra rice balls with boiled chicken.
The method of eating boiled chicken and rice together is also slowly continuing. Hainan people often choose a kind of "Wenchang Chicken" which feeds on coconuts, and its appearance is "three small and two short". Wenchang chicken is an excellent meat variety. It is used in the practice of "white cutting" and has an extraordinary taste. This local "chicken rice" in Hainan is often called "Wenchang chicken rice". You can't get tired of eating Hainan chicken rice many times, it has been completely integrated into people's daily life.