Gold Sea South Chicken

1

First, let us review the material. As lemon leaves were not purchased on the day of production, the following pictures do not show objects。

2

First, the chicken is washed and dryed, and then the extra fat around the asyle is cut off with a small knife (but do not throw it away). Also, two tea spoons of salt and two tea spoons of ginger powder and black pepper are evenly painted on all internal and external surfaces of the chicken. Then put the chicken in the fridge for half an hour

3

And we'll make chicken soup. And two fragrances, three lemon leaves and the whole garlic, split across the middle, which shall be boiled in a large pot. The water in the pot ensures that there is no whole chicken。

4

And when they have laid down, they must draw and pull up and down a chicken to ensure that its interior is filled with hot soup。

5

Press the whole chicken to the horizontal surface and reburn the soup. From the moment the soup is burned, the lid is covered, the fire is set on fire for five minutes, and then the fire is shut down, and it is kept on top of the original stove for 20 minutes。

6

Because of the different sizes of each chicken, the above time is only for about 2 kg of chickens and, if of greater quality, long immersion is required. And you can teach us how to judge whether the chicken is ripe. It follows the inside of the thigh of the chicken, which proves to be ripe if no chicken blood permeates at its deepest point。

7

The well-cooked chicken is removed and placed in ice water, which reduces its temperature rapidly and shrinks its skin。

8

And let's prepare rice. Some 30 minutes of drying of rice with prior water。

9

Put the fatty of the chicken we left behind in step 2

10

Once a suitable amount of oil has been blown, the fat may be dropped。

11

Particle of rice poured into the ground, and the platinum was set on fire for about two minutes。

12

A tea spoon of ginger powder and salt may be added during this period。

13

Pumped rice into an electric rice container, with a light-smoked mashed and lemon leaves on the table。

14

Add to the container the soup of the pre-impregnated chicken to match the height of the rice. Because the grain had been soaked before. Then turn on the cooking mode on it. (Conjure to use "Quick Cook" mode)

15

And by the way, Lemon Grass. The main source of its scent is the purple circle in the picture, so the most important part of it is the flat-sharp root of the mill。

16

Let's take care of chicken Ba. First, chickens are cut in two sides along the chest and stomach with scissors。

17

Then he put a knife to the bone of the chicken, and one cut to the back. The greatest difficulty lies in the fact that the wings and legs of the chickens need to be cut open with a little pussy. If this recipe has a total of 100,000 views, I'm going to record a boneless video tutorial

18

Easy and easy, and you'll be able to disassemble the main skeleton of the chicken。

19

Let's take a look at the chicken that's easy to swing after the bone。

To begin with, cooking can increase efficiency by 25 per cent by cooking in an electric cooker after 30 minutes of immersion, as quoted in the “unusual challenge”. In addition to energy conservation, immersed rice is more likely to reflect the taste of rice in the same electric and cooking patterns. Second, the technology for cooking is changing rapidly, bearing in mind that it is “fast to speed”. So good electric cooking, fast cooking, no worse food, only worse! The waste of rice from white flowers, the waste of household appliances that are so powerful, and the waste of valuable quotas for rice. I now limit myself to eating only one meal a week. My adjustment is to add ginger powder to the color that enhances appetite, and the taste of ginger and other tastes are very compatible, and the ginger can effectively treat gastrointestinal disease, rheumatism and inhibition of blood cancer. 4. Although this dish is not difficult, it has to be admitted that it is very water-consuming and often uneconomical to make a chicken alone. Most of the chickens seen in South-East Asia are white and tasted more from salty sauce. The most common are soy sauce, sour sauce, ginger and chili。