Ingredients: 1 native chicken, 250g rice, half a green onion, 1 piece of ginger, 2 green onions, 2 cloves of garlic, 2 peppers, 2 bay leaves, appropriate amount of cucumber, 15ml of cooking wine, sesame oil 30ml, a little salt
How to make Hainanese chicken rice 1?
Remove the internal organs from the chicken and rinse it, and reserve the chicken fat for later use
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Cut the green onion into sections, slice the ginger, wash the rice and soak it in water for 30 minutes, then drain and set aside
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Pour enough water into the pot, add green onion slices, ginger slices and cooking wine
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Bring the water to a boil over high heat, put the chicken in, cover the pot and simmer with shrimp eye water for 15 minutes. Turn off the heat and simmer for 10 minutes
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Take out the cooked chicken and immerse it in ice water immediately
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After cooling, remove and drain, apply a layer of sesame oil on the outside of the chicken body, so that the whole chicken The chicken looks moister, more yellow and tender, then chop the chicken into small pieces
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Put chicken oil in the pot, simmer the oil over low heat, remove the oil residue, add garlic and bay leaves and stir-fry until fragrant
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Pour in the rice and stir-fry, add a little salt and an appropriate amount of chicken broth, pour it into the rice cooker and cook
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When eating, take out the rice, put the cut chicken pieces on the plate, and put the cucumber slices aside
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Serve with a sauce made of light soy sauce, sesame oil, minced garlic, chopped green onion and chopped chili
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Pour in the rice and stir-fry, add a little salt and an appropriate amount of chicken stock, and pour it into the rice cooker together to cook
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When eating, take out the rice, put the cut chicken pieces into the plate, and put the cucumber slices aside. Serve with a sauce made of light soy sauce, sesame oil, minced garlic, chopped green onion and chopped chili
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Recipe 2 of Hainanese chicken rice? (The authentic way to make white-cut chicken)
After buying the chicken, clean it and remove the chicken feet. When buying, be sure to choose about 750 grams, so that it will mature easily. The meat is also very tender. When cleaning the chicken's internal organs, pay attention to thoroughly cleaning the chicken lungs
Put the pot on the fire, add water, bring to a boil over high heat, lift the chicken head with your hands, and blanch the chicken body in the water. Lift it up after 3 seconds, sort the chicken wings and legs with your hands, and blanch them in water again. Repeat this process three times to keep the temperature inside and outside the chicken's abdominal cavity consistent. Be careful not to blanch for too long each time.
Then use the water used to cook the chicken, put the whole chicken into the pot and soak it, cover the pot lid, make sure the water covers the whole chicken body, soak it for 20-30 minutes and take it out. You can also boil the shrimp eye water on low heat for 15 minutes. Then remove the head and neck of the chicken
Immediately soak the cooked chicken in cold water. If you want better results, you can soak the chicken body in ice water. After 10 minutes, take it out when it is cool (note that it must be cool It can be soaked for a while). After that, dry the chicken body. You can use a towel to wipe off the water on the skin of the chicken.
If you want the chicken to look better, you can also take it out and dry it and place it on the outside of the chicken body. Apply a layer of sesame oil so that the whole chicken looks moister and more yellow and tender. Finally, cut the chicken into evenly sized pieces
Peel the ginger and mince it with a knife, preferably You can beat it with a whisk so that the ginger paste will be more delicate. Add refined salt and put it into a small bowl and set aside. If you like, you can also make your own soy sauce or red oil seasoning
Tips
1. After the chicken is cooked, take it out and soak it in ice water immediately so that the chicken skin will be crispy.?
2. Shrimp eye water means that after the water in the pot is boiled over high heat, the fire is turned very small, and only very small bubbles emerge from the water in the pot. The size of the bubbles is like the eyes of shrimps. Cooking chicken in this water will give it a delicate feeling of slowly soaking. This method can also be used to make Sichuan saliva chicken, etc.