A chicken, three or four spoonfuls of salt, and a little ginger and garlic.
Dietary composition:
Appropriate amount of white rice, chicken soup and cooking oil, a little salt, vanilla leaves and minced garlic.
Chili sauce ingredients:
Pepper, pepper, garlic, onion, ginger, lime, chicken soup, salt.
Material handling and cooking:
Chicken cooking method:
Wash the chicken first, put salt for half an hour, then wash the salt, and then put a tablespoon of salt and a little ginger and garlic in the chicken belly.
2. Boil a pot of water and put one or two tablespoons of salt.
3. Put the whole chicken in boiling water, cook it with slow fire for about 65,438+00 minutes, take out the chicken, drain the water, put it in boiling water for 65,438+00 minutes, turn off the fire, cover the pot and cook it for 65,438+00 minutes, take it out, let it cool and cut into pieces. When roasting chicken, turn it over from time to time to let the chicken be cooked thoroughly.
Cooking method of chicken rice:
Wash the rice first and leave it for at least half an hour, so that the rice will be softer, tastier and easier to cook.
Second, stir-fry garlic and white rice.
Third, pour the rice into the pot, add appropriate amount of chicken soup, salt and vanilla leaves, and cook the rice together.
Chili sauce practice:
1. Slice pepper and pepper (according to your preference), peel garlic, onion and ginger, and mash them in a stone mortar.
Second, put the right amount of salt into the cooked pepper, pour the boiled chicken soup, and finally pour the right amount of lime juice.
Tips:
First, it is best to weigh more than two kilograms of chicken, so that the chicken is fat and oily enough, and the cooked chicken and chicken rice are more fragrant.
Second, never use fire when roasting chicken, otherwise it will harden the skin and destroy the "eating" and taste.
Third, the chicken soup with pepper must be hot, just pour the pepper.
Fourth, the prepared Chili sauce should be eaten every day, and the Chili sauce overnight will taste worse.