1 chicken

600g of rice (long grain)

Supplementary Ingredients

cucumber

half of a cucumber

sainted lady's fruits

moderate amount

onions

pickle

seasoning

Soy Sauce

4 spoons

2. Chicken clean up the inside, in the chicken belly stuffed with ginger, green onions, chicken skin surface smear less salt. Bring a pot of water to a boil, add the chicken when the water comes to a boil, and cook over low heat for about 20 to 30 minutes (depending on the size of the chicken). During the cooking process, the chicken broth should only gurgle slightly, and should not boil too much. When inserting chopsticks into the chicken, once it can be inserted without too much force, fish out the chicken and soak it in ice water or rinse it with cold water to make the chicken taste more Q

3. Drain the chicken slightly after rinsing it with cold water, coat the surface of the chicken with a thin layer of sesame oil to cool it down naturally, and then cut it into pieces to serve on a platter, accompanied by white rice, cucumber slices, and saints' fruits, and at the same time, grind the appropriate amount of ginger and garlic into a paste and mix it into a dipping sauce, together with 1 tablespoon of chili sauce and 1 tablespoon of Dahua dark soy sauce. Mixed into a dipping sauce, while another small dish to pour some dark soy sauce to facilitate the non-spicy people, this will make a very perfect one of the Hainanese chicken rice