The main ingredients of chicken meat rice are chicken and rice, and Wenchang chicken is the best chicken meat rice. Because the supply of Wenchang Chicken is in short supply, local variegated chicken is generally selected for chicken rice promotion. The requirement is that the mature chicken has not laid eggs yet, and the appropriate weight is 1 ~ 1.5 kg. Rice is selected from first-class fresh high-quality rice, and chicken is white-cut chicken. Clear soup is cooked, the skin is oily and the meat is white and tender, and the bone marrow is bloody. It tastes sweet and refreshing.

The method of making rice: first put chicken oil and garlic in a fierce hot pot and saute, then pour in the washed and filtered rice and stir fry, then add chicken soup and mix well, cover and cook; First, pour the chicken oil with minced garlic or chopped green onion into the hot rice cooked by ordinary methods, add a little refined salt and essence to spread it, and cut the chicken with wine, so that the chicken rice will be fragrant for a long time.

Miao five-color rice

It is a kind of rice with national characteristics made by Miao people in Hainan Province. During the folk festival on the third day of the third lunar month, almost every family in Miao village made it.

Five-color rice has five colors: red, yellow, blue, white and black. They are all mixed with rice with unique plant sweat as a natural pigment and steamed in a special wooden steamer. Five-color rice is bright in color, fragrant and delicious, and it is a cool and good product to stimulate appetite and remove fire. Now Miao's five-color rice has been changed to three-color rice, which has three colors: red, yellow and black, and is taken from fresh plants, such as red sunflower, turmeric and triangle maple. The fragrance of tricolor rice brings laughter to Miao children and gives tourists a unique feeling.

Traditional Miao snacks in mountainous areas of central Hainan. It is seasonal and widely produced and eaten during "March 3" (a traditional festival of Li and Miao nationalities). Tongshi tourist villa production and sales.

Materials:

1.5 kg of Shan Lan glutinous rice, 500 g of mulberry leaves, 500 g of red and blue rattan leaves, 1.5 kg of turmeric, 1 can of coconut milk, proper amount of sugar, and a few small palm leaves.

Method:

1, folium mori and caulis sargentodoxae were decocted in water for 1.5 hours respectively. When the water was black and red respectively, the leaf residue was taken out and colored water was used for later use. Mash turmeric, squeeze it into pulp, and add 500 grams of warm water to leach yellow.

2. Wash and filter Shan Lan rice in water, divide it into three equal parts, put it into three different color solutions, soak it for 8 hours until it is dyed, and then take it out and drain it.

3. Three colors of Shan Lan rice are steamed in cages (rice without water), which takes about 1.5 hours to cook. Divide coconut milk into three equal parts while it is hot, add three kinds of rice and control evenly.

4. Take 50g of each of the three kinds of rice with 1 leaf of small mountain palm on the tablet keyboard, knead it into a pyramid (triangle) shape on three sides, add a proper amount of sugar to the rice, roll up the palm leaf, and wrap the three-color rice.

Features:

Very Miao-flavored color. The three natural colors of yellow, black and red are matched with each other, sweet and fragrant, sweet and slippery, and the shape is beautiful.