Hainanese / Chinese / Cantonese / Chicken a la Sabah, Malaysia
Originally brought to Malaysia by the people of Hainan province in China, Hainanese Chicken has spread throughout Malaysia, Thailand and Singapore.
Speaking to Sabahan’s in Borneo, one would swear it came from Sabah alone. It’s roots in Malaysia are both Hainanese and Cantonese, with a sprinkle of Sabah’s own traditional take on it.
How is Hainanese Chicken Rice made?
Using the broth from Chicken and or Pork bones, plump chicken meat is cooked until tender and juicy. The key here apparently is to reuse the stock as much as possible. I’m not sure how long this goes on for, but some people said the older the better.
In Sabah, Hainanese Chicken is served boneless. On a bed of cucumber and onion, covered in a dark slightly sweet, meaty soy sauce. An essential side dish is a bowl of said stock for soup, white rice, and hot spicy chili sauce.
I believe there are subtle and not so subtle variations of Hainanese Chicken throughout West Malaysia, Sarawak, and even in Sabah.
Is Hainanese Chicken good?
From a meat lovers point of view, yes. It’s a boneless solid fillet in good eateries. I don’t know whether I was unlucky or it’s normally served cold, but mine was only mildly warm on many an occasion. I would have preferred it hot like the soup and rice. But for well under USD$2.00 it’s a good meal in Sabah, Borneo.
This is an additional post featuring food from Sabah, Malaysia
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