http://gzdaily.dayoo.com/gb/content/2005-02/27/content_1950112.htm
Chinese article on Hai Nan chicken rice by "cai lan"(The famous
author who write books, articles, host TV shows on food and
travelling).
In case some ppl dun read chinese, or dun like to read
chinese:
He mentioned that hai nan ji fan is not from hai nan, it's invented
in singapore. By someone who migrate from hai nan to
singapore.
After cooking the chicken, it should be hang there to be "feng
gan"(let the wind to blow it dry).
He also say that the best part is the skin, and the jelly thing
layer between skin and meat.
The rice should be cook with the water that was used to cook the
chicken, so that those chicken oil is in the water and will be
absorbed by the rice.
