{"id":2024,"date":"2026-11-13T20:05:58","date_gmt":"2026-11-13T19:05:58","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=2024"},"modified":"2026-11-13T20:06:54","modified_gmt":"2026-11-13T19:06:54","slug":"hainan-jifan","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=2024","title":{"rendered":"Hainan jifan"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Sur l&rsquo;\u00eele chinoise de Hainan, l\u2019anc\u00eatre du plat est le&nbsp;poulet Wenchang&nbsp;(\u6587\u660c\u9e21), pr\u00e9par\u00e9 poch\u00e9 puis servi avec du riz et une sauce au calamansi, ail, gingembre et sel. Le poulet Wenchang est une sp\u00e9cialit\u00e9 de l\u2019\u00eele, associ\u00e9e \u00e0 la r\u00e9gion de Wenchang, et la tradition locale le consid\u00e8re comme un mets ancien, parfois rattach\u00e9 \u00e0 des r\u00e9cits remontant \u00e0 l\u2019\u00e9poque Qin (200 ans avant J-C).&nbsp;\u00c0 l\u2019origine, toutefois, le poulet et le riz n\u2019\u00e9taient pas forc\u00e9ment servis comme un plat unique : \u00e0 Hainan, on commande souvent le poulet d\u2019un c\u00f4t\u00e9 et le \u00ab riz au poulet \u00bb de l\u2019autre.&nbsp;<a href=\"https:\/\/www.chinesefoodatlas.com\/foods\/hainanese-chicken-rice\/\" target=\"_blank\" rel=\"noopener\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aux XIXe et d\u00e9but XXe si\u00e8cles, des migrants de Hainan s\u2019install\u00e8rent \u00e0 Singapour, en Malaisie et dans d\u2019autres ports d\u2019Asie du Sud-Est. Ils y adapt\u00e8rent leur cuisine : le poulet fut poch\u00e9, le riz cuit dans la graisse et le bouillon de volaille, et le tout devint un repas complet servi avec sauces, concombre et bouillon.&nbsp;Les premi\u00e8res \u00e9choppes connues de \u00ab chicken rice \u00bb \u00e0 Singapour datent des ann\u00e9es 1930 et 1940, notamment Yet Con, Chin Chin Eating House et Swee Kee. Une tradition locale attribue \u00e0 Wang Yiyuan l\u2019ouverture de la premi\u00e8re boutique de riz au poulet hainanais \u00e0 Singapour, mais Singapour et la Malaisie revendiquent toutes deux la cr\u00e9ation du plat, et cette querelle n\u2019a jamais \u00e9t\u00e9 tranch\u00e9e.&nbsp;<a href=\"https:\/\/www.chinesefoodatlas.com\/foods\/hainanese-chicken-rice\/\" target=\"_blank\" rel=\"noopener\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 Singapour, le chicken rice est devenu un symbole culinaire national : il figure dans l\u2019inventaire du patrimoine culturel immat\u00e9riel du pays depuis 2019, se vend des hawker centres aux restaurants haut de gamme, et existe aussi en version halal.&nbsp; <a href=\"https:\/\/www.chinesefoodatlas.com\/foods\/hainanese-chicken-rice\/\" target=\"_blank\" rel=\"noopener\"><\/a>En Malaisie, des variantes r\u00e9gionales se sont d\u00e9velopp\u00e9es, comme les&nbsp;boulettes de riz au poulet&nbsp;de Malacca, o\u00f9 le riz est roul\u00e9 \u00e0 la main, ou le&nbsp;<em>nasi ayam<\/em>&nbsp;en Indon\u00e9sie. Le plat a aussi inspir\u00e9 le&nbsp;<em>khao man kai<\/em>&nbsp;tha\u00eflandais et des versions vietnamiennes, tout en gardant le principe du poulet poch\u00e9, du riz parfum\u00e9 au bouillon et des sauces acides-piquantes.&nbsp;Aujourd\u2019hui, le nom \u00ab Hainanese chicken rice \u00bb est m\u00eame revenu en Chine continentale, notamment \u00e0 Shenzhen ou Haikou, alors qu\u2019\u00e0 Hainan m\u00eame les habitants distinguent plut\u00f4t le poulet Wenchang du riz au poulet.&nbsp;<a href=\"https:\/\/www.chinesefoodatlas.com\/foods\/hainanese-chicken-rice\/\" target=\"_blank\" rel=\"noopener\"><\/a><\/p>\n\n\n<div class=\"real3dflipbook\" id=\"177_6af7a8887ce7d\" style=\"position:absolute;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sur l&rsquo;\u00eele chinoise de Hainan, l\u2019anc\u00eatre du plat est le&nbsp;poulet Wenchang&nbsp;(\u6587\u660c\u9e21), pr\u00e9par\u00e9 poch\u00e9 puis servi [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2536,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,229],"tags":[],"class_list":["post-2024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chine","category-poulet"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/2024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2024"}],"version-history":[{"count":5,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/2024\/revisions"}],"predecessor-version":[{"id":2595,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/2024\/revisions\/2595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/2536"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}