The perennial Chinese favourite, Kai Fan or ‘Chicken Rice’ is cooked and enjoyed by Chinese all over the world, originating first from Hainan province in China. Although there are many variations of the meat from steamed white chicken to barbequed pork, roasted chicken remains the most popular.
First, the chicken is meticulously marinated (whole) and then roasted in an oven until crispy brown. The rice, on the other hand, is cooked with the leftover stock in a pot, sometimes with a touch of butter. Finally, cucumber slices are placed together with the chicken and rice to make Kai Fan. Over the years, the Chinese have innovated to serve other things instead of chicken such as roasted duck and curried boar.
catherinelowkharyan 