Hae-nam chicken rice
By VicentaLakin
The name Hainan chicken rice is, of course, south of the sea because it originates in Hainan, which is known locally, and in Singapore, Malaysia, etc., where chicken rice is made with white-cut chicken and chicken soup. Sea Nam chickens are tender, and sometimes the chicken bones carry a thread of blood, the younger they are. A good sea-naming chicken meal, with a transparent layer of gel between chicken skin and chicken meat, a brightly coloured chicken skin, a soft chicken, a delicious chicken meal and a taste for food, leaves no room for love。
Recipe Recommendations
- Hainan Wenchang Chicken in 1
- fragrant rice 350 grams
- small sour orange of 2
- yellow wine 2 tablespoons
- pepper 2 grams
- octagonal one
- white sugar 1/2 tablespoon
- soy sauce 1 tablespoon
- ginger and garlic appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- several hours
- senior
Steps for Hae-nam chicken rice
1
The raw materials are ready, the Wen Chang chickens are washed and the furs are removed
2
I'll wipe the old ginger with a graft
3
Yellow chicken oil cut down on the lower part of the abdomen of Chang, washed and used to make chicken oil
4
(b) Scratch the skin and abdomen of Wen Chang chickens evenly, with a small amount of salt, ginger, yellow wine and 20 minutes of salt
5
(c) The water in the pot that will burn without a chicken will be put into the peppers and horns and will continue to boil for five minutes
6
Carrying chicken heads and immersing chickens in boiled pots for 10 seconds to initiate water control
7
The fire again opened the water, again dipped the chicken into the soup for 30 seconds and then took control of the water
8
For the third time, the water was burned open, the whole chicken was immersed in the pan, the fire was put out, and it was suffocated for 30 minutes
9
Time's up, when the fragrance of the pot is out
10
(b) Retrieving the chicken and immersing it in prepared ice water for 15 minutes, so that it is tight
11
(b) The extraction of iced Wenzhang chickens and the cutting of plate plates by natural dry winds
12
Here's rice. And the fragrance of the rice, and the scraping of the garlic
13
The chicken oil is put in the pot, the little fire is made out of oil and the oil is not used
14
(a) The fragrance of the fragrance of the fragrance, when the rice drops into the pot, so that the chicken oil is evenly attached to it, and the fragrance of the garlic is added
15
(b) To move the fried rice into the electric cooker, to add a little salt, to add an appropriate amount of chicken soup and to cook rice
16
Cooked rice. Smells good
17
Finally make the sauce. (b) The filling of appropriate quantities of oil in the pot, and of garlic and paste
18
(b) To remove the greasy garlic from the bowl
19
Pour sugar, raw and two spoons of chicken soup into the pot and boil it
20
Put the juice in the garlic bowl, squeeze it into the little orange juice, and the sauce is ready, and if you like it, you can put some peppers
21
Done。