Henan's chicken rice
By VicentaLakin
A bowl of chicken soup, a bowl of rice, a plate of chicken, a plate of chicken, and a cuisine of chicken food in Hainan have captured many people's taste buds. Today's dinner is Hainan's chicken. It's taking a little bit of time, but the taste will never fail. Henan chicken rice, by definition, originated in Henan. In Hainan people use the local white pheasant practice, together with rice cooked with chicken oil, which is commonly known as Manchang chicken. In the early part of the twentieth century, with migration flows, the dish spread to South-East Asia and flourished in places such as Malaysia, Singapore and Thailand。
Recipe Recommendations
- chicken legs 5 rats
- rice 450g
- green onions half a
- Jiang 1 block
- shallots 3 trees
- chili of 2
- geranyl 2 tablets
- garlic half a head
- cooking wine a little
- salt a little
- Chicken rice soy sauce a little
- salty and fresh
- steamed
- several hours
- senior
Steps for Henan's chicken rice
1
Water the chicken leg and water the blood。
2
Water in the pot, ginger chips, onions, a little salt, boil. Put the chicken in and boil it for about 10 minutes。
3
The chicken leg is extracted, put in cold water, completely cooled, and the surface is drained。
4
Let the dry chicken legs go to the bone, cut the spare。
5
The rice is then cooked and washed, and dry water is needed to prevent the next spill。
6
Put chicken oil in the pot, turn it open, put ginger, onions, garlic, incense。
7
The rice was thrown into the pot, and every rice was covered with oil。
8
Put the fried rice in the electric cooker, add water and boil it。
9
Turning ginger with a blender into ginger。
10
Put the peppers in a mixer and make a spare sauce。
11
Once you're ready, the sauce will be ready。
12
Put your food in the bowl, put it in the plate, put it in the sliced chicken, with sauce。
13
It's finishedHenan's chicken rice Make Tips
Soak the cooked chicken immediately in cold water; for better results, you can use ice water. Chicken fat is made from the yellow solid fat in the chicken's lower abdomen. Since this is a readily available ingredient, no detailed process is attached here. You can look it up online, or I will write the detailed process when I make it again.