〖新加坡料理〗海南鸡脾饭(无骨版)
材料
"鸡脾 1只","姜切粒 2片","蒜头切粒 3粒","盐 少许","米酒 1茶匙","麻油 1茶匙","米1 1/2杯","鸡脂肪 适量","姜切粒 2片","蒜头切粒 3粒","鸡粉 1茶匙","盐 1/4茶匙","姜磨蓉 1旧","葱切细粒 1棵","沙姜粉 1/4茶匙","盐 1/2茶匙","滚油 1汤匙","红尖椒 1只","蒜头 2粒","盐 1/4茶匙","糖1 1/2茶匙","白醋 2茶匙","生抽 3汤匙","老抽 2汤匙","片糖 1/2片","糖 2汤匙"
做法
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1: 〖制作海南鸡〗将鸡脾洗净抹乾，洒盐、姜、蒜头、米酒及麻油涂抹全身，醃片刻~
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2: 煲水至大滚，把鸡脾放入滚水浸2分钟取出，再放入冰水浸一下取起~
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3: 把鸡脾放入滚水盖上盖子煮5分钟，熄火浸25-30分钟取出，再效入冰水浸至冷却，起骨切件上碟~
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4: 〖制作鸡油饭〗将鸡脂肪炸出油，加入姜及蒜头爆香，倒入已洗净的米、盐及鸡粉炒一下；倒入饭煲加入适量的鸡汤及清水(就像平时煮饭一样)煮熟~
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5: 〖制作姜葱〗将姜、葱、沙姜粉及盐拌匀，倒入已烧热的滚油，即可~
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6: 〖制作辣椒酱〗红尖椒切片连同蒜头放入搅拌机打碎，放入热镬爆香，加入盐、糖及白醋略炒即可~
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7: 〖制作黑酱油〗将黑酱油材料放锅内小火煮溶即可 完成~
