Authentic, simple, authentic, taught by a real Singaporean Malay aunt, from female to male ~ ~

1, material

There are 1 ganbang chicken (ganbang is Malay, meaning scattered chicken);

Some leaves of Eupatorium adenophorum;

A number of garlic;

Two large pieces of ginger;

Half a cucumber;

A number of fragrant rice (how many diners eat);

Seasoning: salt, sesame oil, sauce green, etc. ......

Do it ~ ~

2, the whole chicken practice: the banyan leaves are cleaned and knotted, as if made of Venetian knots. Mash garlic with a kitchen knife, wash ginger, and then stuff it into the chicken's belly from the chicken's ass with banyan leaves; At the same time, prepare a large pot, put in water for 8 minutes, add appropriate amount of salt (appropriate amount refers to adding salt according to personal taste and the proportion of water), and cook over high fire until boiling; Throw the whole chicken in (beware of splashing boiling water) and pick it up after 20 minutes; Prepare another cauldron, put cold water and ice cubes (ice cubes must be prepared in advance), and put the cooked chicken in it for about 10 minutes; Spread sesame oil on the whole chicken, cut into pieces, put it in the pot, pour the sauce green, and spread sliced cucumber on the bottom of the pot in advance.

3, the main ingredient rice practice: add chicken soup as water to the rice, and add knotted banyan leaves, ginger and garlic. Then cook it like rice.

4. Assembly: Rub sesame oil, cut the whole chicken into pieces, cook the chicken rice, and plate it.