Hae-nam chicken rice
By VicentaLakin
the recipe is a little ill-intentioned, and it has to be admitted that the most important thing is that chicken, which is one of hainan's specialty products, man chang. what do you mean? it's the whole experience of eating and having a different experience with chicken, remembering the metaphor of "bitasteslikeacicken," but if it's man chang. wen chang chickens have a very perceptible taste and appearance, and cooked chicken skins are full of light, and the entrance is full of brittle, and chickens are free of “dead meat” and even cooked chicken chests are delicious to chew. what? where's wen chang chicken best? well, i think it's chicken ass.
Recipe Recommendations
- Wenchang chicken appropriate amount
- Tammy appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- tomato appropriate amount
- cucumber appropriate amount
- onion appropriate amount
- lemon appropriate amount
- freshly ground black pepper appropriate amount
- hot sauce appropriate amount
- coarse salt appropriate amount
- Parsley or cilantro appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Hae-nam chicken rice
1
Food table: Wen Chang chicken onion ginger garlic tomato cucumber onion lemon Tammy milling black pepper chili hot sauce rough salt o'cel or cuisine
2
We'll fill the inside and out with coarse salt。
3
Then make the chicken a full mass of Massage, a step that is serious enough, each skin is carefully pressed, the “dead skin” is removed, and when done, it can be seen that the chicken skin is full of light。
4
Fill up the onions, the ginger chips, and don't stomp。
5
Cold water goes to the pot, and when it starts, it boils。
6
At this point, rice can be prepared to wash the rice to the top of the soup and dry the water。
7
When temperatures of about 75 - 80 degrees Celsius are measured inside the thigh of the chicken, it is possible to make a pot。
8
The chickens are immediately moved into the iced water to cool down and then dry。
9
Cooking the proper tan and tan chickens is full of skin, fragrance, slightly blooded in the near bones, but the chickens are ripe, and when the chickens are dry, they can cut up a pallet。
10
The chicken fat and a little water are added to the pot and evaporated while refining the chicken oil。
11
Turn the garlic and ginger paste to the scent。
12
Put dried rice in a pool of fried rice and then make it with chicken sauce。
13
Because of the difficulty of obtaining raw materials for traditional chow chickens, I used alternative ingredients, Hainan chili, onions, onions, chicken soup, salt, lemon juice, mixed in the mixer, and back-to-cooked fire。
14
That's it. There's two ways in which we can't finish our chickens when we're in second heat. One is steam, so we can keep the original taste as far as we can, the other is dry in the pot, enough fat for the chicken itself, and the other is golden。