Prima Online

INGREDIENTS

Chicken Water Hainanese Chicken Rice Premix* Whole chicken	84.54 oz / 2.5 litres (10¾ cups) 1 pkt 1.2-1.5 kg

Chicken Rice Long grain rice+ Hainanese Chicken Rice Fragrance Oil* Chicken stock, from boiling chicken	500 gm 1 pkt 20.33 oz /610 ml (2½ cups)

Condiments
Sesame Soya Sauce Oil*, Cucumber, Coriander leaves, Chilli Sauce*, Chicken Rice Ginger Sauce*, Chicken Rice Dark Soya Sauce*

Suggested Soup Garnish
Soft bean curd (tau hu), Lettuce (shredded), Coriander leaves, Spring onion

* Included in this Prima Taste pack
+Refer to Chef's Tips for suggested alternatives.

A. To cook chicken and stock
1. Fill stock pot with 84.54 oz / 2.5 litres water and add Hainanese Chicken Rice Premix. Bring to boil on high heat.
2. Gently lower whole chicken, with its back facing up, into the stock. Ensure it is submerged. Lower heat and simmer for 30 mins.
3. Remove chicken from stock and chill in ice water for 15 mins. Drain well.
4. Set aside chicken and chicken stock.

B. To cook rice
1. Mix rice and Hainanese Chicken Rice Fragrance Oil in rice cooker.
2. Add 20.33 oz / 610 ml chicken stock (from Step A4) and mix well.
3. Cook in rice cooker. Stir rice gently after 5 mins and continue cooking.
4. When cooked, fluff rice gently with chopsticks or fork (while loosening rice, avoid the bottom of the rice cooker).
5. Cover rice cooker and sit at ‘Keep Warm' setting for 10-15 mins.

C. To serve
1. Without opening Sesame Soya Sauce Oil packet, place packet in a pot of boiling water. Boil for 2 mins.
2. Remove from heat, open packet and pour into a bowl. Set aside at room temperature.
3. Chop whole chicken into parts. Arrange on platter, over a bed of sliced cucumber. Pour Sesame Soya Sauce Oil over the chicken. Garnish with coriander leaves.
4. Serve warm rice in individual bowls.
5. In separate condiment bowls, serve Chilli Sauce, Chicken Rice Ginger Sauce and Chicken Rice Dark Soya Sauce as dips.

CHEF'S TIPS
For tender, juicy chicken, buy chicken pullet. Pullets are young hens. For best results, we recommend Thai long grain rice.

STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Volume Conversion: 1 cup ≈ 8 oz / 230 ml

材料

鸡水 A 海南鸡饭调配料* (Hainanese Chicken Rice Premix) 整只鸡+	2.5 公升(10¾杯) 1 包 1.2-1.5 公斤

鸡饭香米+ B 海南鸡饭香料油* (Hainanese Chicken Rice Fragrance Oil) 鸡上汤(是煮过鸡的汤)	500 克 1 包 610 毫升(2½杯)

调味料
C 芝麻酱油* (Sesame Soya Sauce Oil), 黄瓜,
芫荽, 辣椒酱* (Chilli Sauce), 鸡饭生姜酱* (Chicken Rice Ginger Sauce), 鸡饭黑酱油* (Chicken Rice Dark Soya Sauce)

鸡汤配料的参考
豆腐, 生菜丝, 芫荽, 葱粒

* 百胜厨即煮可食的主料全在包装里
+ 请参考烹饪点子

A. 烹煮鸡和鸡汤
1. 在汤锅里倒入2.5公升的水，加入A海南鸡饭调配料(Hainanese Chicken Rice Premix)。以大火煮沸。
2. 慢慢将鸡放入锅内，鸡的背部朝上，并确保整只鸡浸在水里。然后，用小火焖30分钟。
3. 把鸡从锅内捞起，放进冰水浸15分钟。沥干水份。
4. 把鸡和鸡汤留旁待用。

B. 烹煮鸡饭
1. 将香米与B海南鸡饭香料油(Hainanese Chicken Rice Fragrance Oil) 倒入饭锅里。
2. 倒入610毫升鸡汤(从步骤A4) 搅拌均匀。
3. 开始煮饭。5分钟后把饭拌一拌，再继续烹煮。
4. 饭煮好后，用筷子或叉把饭拌松(在拌松饭时, 避免拌到饭锅底)。
5. 盖起饭锅, 设定在‘保温'10-15分钟。

C. 食用
1. 把整包的C芝麻酱油(Sesame Soya Sauce Oil) (无须打开包装) 放入沸水里煮2分钟。
2. 把C芝麻酱油(Sesame Soya Sauce Oil) 捞起并打开包装。倒入碗里，留置在室温里。
3. 把整只鸡切成数块并排放在铺垫黄瓜片的盘子上。把C芝麻酱油(Sesame Soya Sauce Oil) 淋在鸡上。以芫荽点缀。
4. 用个别的碗来盛温热的饭。
5. 把辣椒酱(Chilli Sauce) , 鸡饭生姜(Chicken Rice Ginger Sauce) 和鸡饭黑酱油(Chicken Rice Dark Soya Sauce) 倒入个别的酱碟中当蘸酱。

烹饪点子
若要取得最佳效果, 我们建议您使用泰国香米来煮香饭。如要多汁柔嫩的鸡,请选购小母鸡。

储存
储置阴凉, 干燥之处。包装一旦打开, 就得放进冰箱, 并在三天内用完。

容量兑换: 1 杯≈230毫升

Japanese Cooking Instructions

Please refer to PDF download for our cooking instructions in Japanese language.