Hainanese Chicken

Hainanese Chicken

Introduction:

"I thought that when I went to cold North America, I would not be able to enjoy the warm sea chicken rice. There is a Japanese restaurant opened by Malaysian overseas Chinese in Kecheng, which also sells some Malaysian dishes. Every time I go to that Japanese restaurant, I don't order sago, but order Hainan Chicken rice directly. The chicken is so tender that it's ready to melt. The fat doesn't smell like oil. The jelly on the cold chicken tastes fresh and delicious. I don't know how the chicken is made. I did my homework on the Internet. I bought a chicken and prepared enough spices. After I finished this course of Hainan chicken, which is very similar to the white chop chicken method, I found out one. Point. Also. no hard. If you follow the recipe carefully and patiently, you will be able to make your favorite food. The eater in my soul always sticks to his stomach in the kitchen, and those who have a heart will always become the God of food. "

Production steps:

Step 1: 1. Apply marinated chicken material on the chicken body in advance and put it in the refrigerator until overnight.

Step 2: 2. Fill the pan with enough water to submerge the whole chicken, add the soaked chicken materials, bring the water to a boil, and cook for another 20 minutes to make the soaked chicken water full of spice.

Step 3: 3. Immerse the whole chicken in the boiling water, let the boiling water rush into the chest of the chicken, then lift the whole chicken and immerse it in the boiling water, repeat this action three times, then put the whole chicken into the pot, wait for the spice water to roll, put the chicken chest up first, cover the pot, and keep it stuffy for 20 to 25 minutes. It needs to be turned over once in the middle.

Step 4: 4. Puncture the chicken with a bamboo stick to see if there is any blood flowing out. If there is any, keep it stuffy for a few more minutes.

Step 5: 5. Prepare a large basin of ice water, immerse the whole chicken in the ice water, and then lift it up. After this action is repeated three times, put the chicken in the ice water for 30 minutes. 6. Freeze the chicken and drain it at room temperature.

Step 6: onion ginger sauce method: heat the peanut oil, pour in the ginger and onion, and then mix the salt.

Step 7: Hainan Chicken Rice method: in the general way of cooking rice, put Xiangyu and laurel leaves into the rice pot and cook them together.

Materials required:

Whole chicken: one

Scallion: 4

Minced ginger: 5 pieces

Peanut oil: 1 tbsp

Salt: 1 tsp

Ginger slices: 5

Salt: 2 tsp

Spear: 2 sections

Laurel leaf: 1 piece

Dipping chicken water: the proportion of rice to be cooked

Scallion: 3

Onion: one (medium cut in half)

Coriander: 1 handful

Shaoxing wine: 2 tbsp

Note: Adventure notes: 1. When soaking chicken, the breast part of chicken should be upward first, so that the breast meat will not turn old after being cooked, so the breast meat is really soft. 2. When it is iced, it must be in the state of ice water, so that the effect of freezing will be good, and the chicken skin will have elasticity. 3. There are sauces for making Hainan Chicken Rice on the market. When cooking rice, you can add a spoonful of rice to a cup to increase the flavor. If there is no sauce and you want more salty rice, you can use ready-made chicken soup instead. 4. When the water in chicken water is used to replace the water in cooking, the floating chicken oil can be fished out. In this way, Hainan Chicken Rice will be bright and fragrant.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh