Haffle rice chicken
By VicentaLakin
It's a very famous dish, but it's a common practice to use chicken legs, but in New Year's, the whole fish and the whole chicken, the leaves, the fourth course of this series, must be a whole chicken, and it's a good year, but it's a bad name, and the leaves are the only ones that make a leaf. Given the complication of the whole chicken, I chose the chicken, measured it, 800 grams, and it worked better than I thought. It tastes good, and it takes 70 minutes to make it in a oven. If there's no oven, there'll be a steaming pot, but there'll be no smell of it.
Recipe Recommendations
- broilers a
- dried mushrooms 30 grams
- salted egg yolk three
- bacon 100 grams
- glutinous rice 300 grams
- huadiao wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- ginger a
- green onions a
Steps for Haffle rice chicken
1
Prepare raw materials. Dry mushrooms bubble two hours in advance, and rice bubble three hours in advance。2
The chickens are cleaned up, and small holes are placed on the chickens with a knife, so that they can taste and be prepared in the back。3
They are evenly covered with salt, raw smoke and wine, and ginger and onions are squeezed out of the juice so that they are evenly covered and salted for two hours。4
It'll fertilise the hairy rice. I like to use steamed rice, a grain of crystals, and I don't want to add any more to the water。5
The salty yolk, mushrooms and gravy are all cut into little ding。6
Add the right amount of oil to the pot。7
Add mushrooms and salted yolks。8
Join the rice rice, add a little raw and a little ointment, evenly fried。9
Fill the chicken's stomach with the fried material and seal it with a toothpick。10
The dry leaf bubbles early, burns in the open water and wraps the chickens。11
It is covered with tin paper, placed in the middle of a preheated oven, on fire, 230 degrees, and baked for an hour。12
One hour later, the chicken was ripe, very soft, and then the leaf was turned on, and then the skin was roasted to the scent, and I used the fire, 230 degrees, and I baked for 10 minutes. This step is based on your preferences and can be eaten directly. I used a little Korean spicy sauce, a little honey and a little red oil from soybean petals to make juice and brush a little on the surface and bake it to yellow。13
The finished chart。14
The finished chart。Haffle rice chicken Make Tips
1. Each oven has a different performance and the timing of the roast is determined according to the circumstances; and secondly, because the meat and salty yolk are salty, no salt is required. Leaf cooks, food nutrition and safety professionals, national-level nutritionists, food writers, senior nutrition lecturers, senior health managers, national presenters, many television programme guests, volunteers for the Feeding Programme, and a food book, Feeders' Tables: Feeders' Feeders' Foods, transmits the health of hundreds of millions of people and shares a simple and delicious diet. The Wireless Public Kitchen has all the annual menus and 400 simple dishes to study easily. Any questions are welcome to the Wireless Public Kitchen message and the leaves will reply。