cured chicken pot rice
Ingredients: salt,cabbage,sanhuang chicken,soy sauce,Jiang,cinnamon,soy sauce,aniseed,geranyl,bacon,carrots
Recipe Recommendations
- sanhuang chicken a
- bacon a
- cabbage appropriate amount
- Jiang 8 pieces
- soy sauce 3 porcelain spoons
- soy sauce 3 porcelain spoons
- salt 1 teaspoon
- cinnamon 2 small pieces
- carrots 1 quantity
- geranyl 6 tablets
- aniseed the 2
- salty and fresh
- pot
- several hours
- ordinary
Steps for cured chicken pot rice
1
First of all, make oily chicken, which is a common stewed dish in Cantonese cuisine. It is also called soy chicken and can be used as cold dishes. The most important thing in this practice is to use rose dew wine, which is sold at the seasoning department of the vegetable market for 8 yuan a bottle.
2
Tie the shallots, slice the carrots, and break the aniseed. Add onions, ginger, carrots, aniseed, cinnamon, white sugar, rose wine, and fragrant leaves into the pan, add clear water, and the water must be enough to cover the chicken. Then add light soy sauce and dark soy sauce, bring to a boil, and cook over medium to medium heat for 10 minutes.
3
Add water, green onions, and ginger slices to the wok, and bring to a boil a porcelain spoon of cooking wine.
4
Remove the head and butt of the Sanhuang chicken, place it into a hot water pot, stir-fry for 10 seconds, and remove it.
5
Put the scalded chicken directly into cold water and change the water several times until the chicken is completely cold so that the skin will not be rotten.
6
After the brine fire boils, keep the heat low, which is 90 degrees.
7
Put the chicken in the brine, make sure the chicken breast side down, change the lid and cook on low heat for 3 minutes, turn off the heat and simmer for 2 hours.
8
Turn the chicken from time to time in the middle, and if you have time, simmer it more without opening fire.
9
After a few hours, the chicken is colored and inserted into the chicken breast with a toothpick. No blood and water are separated out, so you can take it out for later use.
10
As a cold dish, the chicken should be coated with a layer of sesame oil. Then let it cool and cut into slices. Cook the remaining brine until thick and drizzle over the chicken nuggets.
11
You can make pot rice with endless chicken. Wash the bacon in the pot rice first, boil it in water for 30 minutes, and slice it. If you eat it the next day, steam the bacon over water for 10 minutes.
12
Add oil and salt to cabbage and blanch for 5 minutes. Set aside.
13
This time we use fragrant rice and soak it for 1 hour first.
14
Brush the four walls of the pot with salad oil, then pour in the rice, just before the water reaches the rice, and bring to a boil over high heat.
15
After boiling, turn to low heat until the water in the rice is completely braised and the rice 8 is ripe. Keep stirring with a rice shovel in the middle to avoid burning the bottom.
16
After the rice is stewed, neatly stack the chicken nuggets and bacon slices on the rice. Pour 2 tablespoons of salad oil along the edge of the pan, reduce heat, and continue to simmer for 3 minutes. Then turn the chicken over and continue to simmer for another 5 minutes. If there is no obvious rustling sound, it means that the fire can be used for 20 seconds to arouse the aroma of bacon. Finally, place the cabbage and serve.