Hae-nam chicken rice
By VicentaLakin
It was supposed to be cold in North America, where there was a Malaysian-owned Japanese dish that sold some Malaysian food, and every time it went to Japan, it didn't kill Simi, it called a Hainan chicken meal. The chicken feels like it's coming in, and there's no smell of smelly oil in its fat, and the chicken freeze on the cold chicken is fresh and smelly, and I don't know how it's made. I did some homework on the Internet, bought a chicken, prepared enough spices, and finished this one, which looks like a white-cut chicken, so I knew. No. Be patient in accordance with the recipe, I must produce the food that I love and the food that I love in my soul will always hold on to my stomach in the kitchen and the heart will always turn into a god。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Hae-nam chicken rice
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1. The chicken body is painted with pickled chicken material and placed in the fridge until the night。2
2. The amount of water that can flood the whole chicken in the pot, which can be placed into the immersed chicken material, boiled for another 20 minutes, so that the immersed chicken water smells of spices。3
When the whole chicken is immersed in the roller water, then the whole chicken is pumped into the chest cavity of the chicken, then the whole chicken is immersed in the water, which is repeated three times before the whole chicken is put into the pan, and when the spice water rolls, the breast of the chicken goes up and covers the pan for 20 to 25 minutes. The middle needs to be turned over once。4
4. Put a bamboo stick through the chicken to see if there is blood coming out, if any, for a few more minutes。
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5. Prepare a large body of ice water, so that the whole chicken is immersed in ice water, which is repeated three times and then placed in ice water for 30 minutes. After the ice has been cooled, chickens are leached in room temperature。
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Onions of ginger sauce: Burn peanut oil, pour the ginger and onion flowers, then mix the salt。
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(b) The practice of sea-naming chickens: it is done in a rice-cooked manner, and the cuisine is served in the cooking pan。Hae-nam chicken rice Make Tips
Adventure Notes:
1. When dipping the chicken, the chicken breast should face up first so that the chicken breast will turn into firewood after it is cooked, so that the chicken breast will be really soft and tender when cooked.
2. When chilling, be sure to be in the state of ice and water, so that the chilling effect will be good and the chicken skin will be elastic.
3. There are sauces on the market for making Hainan chicken rice. When cooking rice, one spoonful of rice can be added to a cup of rice to increase the flavor. If there is no sauce and you want the rice to be more salty, you can use ready-made chicken stock instead.
4. When using chicken dipping water instead of cooking water, you can pick up the floating chicken oil, so that the Hainan chicken rice will be oily and fragrant.
1. When dipping the chicken, the chicken breast should face up first so that the chicken breast will turn into firewood after it is cooked, so that the chicken breast will be really soft and tender when cooked.
2. When chilling, be sure to be in the state of ice and water, so that the chilling effect will be good and the chicken skin will be elastic.
3. There are sauces on the market for making Hainan chicken rice. When cooking rice, one spoonful of rice can be added to a cup of rice to increase the flavor. If there is no sauce and you want the rice to be more salty, you can use ready-made chicken stock instead.
4. When using chicken dipping water instead of cooking water, you can pick up the floating chicken oil, so that the Hainan chicken rice will be oily and fragrant.