It's an easy-to-eat Hainan chicken
By VicentaLakin
The finely fat Wen Chang chicken comes out of the pot as soon as it is born, and when it is immersed in ice water, the meat is fast tightened and chewed up even more tenderly. And for the whole sea-naming chicken meal, the essence of the meal is a word. Chicken oil and chicken soup are the pen of "food". The rice grains that absorb the chicken oil and soup are full of grains and are luminous. A large spoon of food, soft and hard, full of perfumes, not greasy, and never too dry to pull down a sense of smoothness. And with a fresh fragrance of chicken, and there is flesh in the food, and there is food in the flesh, and it is a rejoicing enjoyment。
Recipe Recommendations
- Wenchang chicken appropriate amount
- fragrant rice appropriate amount
- turmeric powder appropriate amount
- chicken oil appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for It's an easy-to-eat Hainan chicken
1
Wash the chicken, remove the chicken claws, chicken heads and wings。2
The chicken, ginger and onions are coded in the electric rice table, with two spoons of ginger and yellow powder, two spoons of wine and a little bit of salt, with pure water or cold and white, and covered in the pan, pressing the "Quick Cook" key。3
Boiling until the steam valve heats up in 5 minutes to shut down the cooking table for 20 minutes。4
Turn off the electric cooker and put the rice on it for 20 minutes。5
Get the chicken out and put it in ice water quickly cool。6
Clean up the dishes, dry up two spoons of chicken oil, ginger and onion chips, and make fragrances in the "Quick Cook" slot。7
Put the bubbling rice in the pot and add the same amount of chicken soup as rice, which is cooked in the Quick Cook slot。8
Cut the wings, legs and chests of the chicken and set the dishes with cooked riceIt's an easy-to-eat Hainan chicken Make Tips
1. If we cannot buy Wen Chang chickens, we can replace them with three yellow chickens. A well-cooked chicken must be placed immediately into an ice-water bubble in order to make the meat fresh and its skin fully resilient。