Some foods don't need to be overly complicated. Chopped pieces of chicken with some soy sauce, chili sauce, and a serving of chicken oil rice can also make a delicious Hainanese chicken rice.

Even Alan Choi is not only highly regarded? Eat with soy sauce, white rice alone, do not eat chicken, is already the world's delicious, nowhere to find. The chili sauce is made differently by each family. Ginger paste must not be mixed with chicken oil, and ginger paste without chicken oil is not authentic. Use these three sauces to order chicken. Chicken once called is half or one, chopped pieces on the table.?

Hainanese Chicken Rice

- Ingredients -

For Chopped Chicken:

1 piece of chicken / 1 teaspoon of salt

1 small piece of ginger (about 10g) / 1 star anise / 6 peppercorns

For Rice:

Rice:

250g of rice / 1 clove of garlic

For Dipping Sauce:

1/-2 teaspoon of salt / 1/3 lemon. 2 teaspoons / 1/3 lemon

2 bell peppers / 2 red onions

1 teaspoon sugar / 2 tablespoons dark soy sauce

1 small piece of ginger (about 10g) / 3 cloves garlic

Preparation?

1/? Chicken is the key to Hainanese Chicken Rice. Authentic Hainanese Chicken Rice should be made with Wenchang Chicken as the raw material, which makes the white chopped chicken soft and tender with yellow skin and delicious flavor. However, due to the small production, this kind of chicken is not easy to buy authentic in other areas, the use of more easily available ordinary three yellow chicken into the dish effect is also very good.

2/? Before cooking the chicken you need to marinate the chicken with seasonings for a few moments, the purpose of this is to make the chicken some bottom flavor, and the second is to remove the fishy smell of the chicken.

3/? The rice in Hainanese Chicken Rice also plays a very important role and is definitely not a simple bowl of white rice. The high quality rice is spiced with moisturizing chicken oil. Chicken oil can be purchased from stalls selling poultry at farmers' markets, and if you buy a fattier three-yellow chicken, the one you bring with you will suffice.

4/ The dipping sauces use two flavors, sweet soy sauce and hot and sour sauce, which can be used not only for dipping the chicken, but also for mixing into the rice.

Cooking White Cut Chicken

1/ Rinse the chicken under running water and remove the hairs.

2/ Cut off the yellow chicken oil located in the lower part of the abdominal cavity, wash it and use it to refine chicken oil.

3/ Rub the ginger into ginger paste with a rubber, or if you don't have a fine rubber, you can chop it finely.

4/ Apply a little salt, ginger paste and yellow wine evenly to the skin and abdominal cavity of the three yellow chicken and marinate for a few moments.

5/ Boil the water in a pot over high heat, put in a little pepper and 1 star anise.

6/ Carry the chicken by the neck and put the three yellow chickens into the pot for 10 seconds.

7/ Lift the chicken to control the water while continuing to heat the cooking pot over high heat to bring the water to a boil again.

8/ Submerge the chicken in the broth again for 30 seconds, then lift to control the water.

9/ When the soup in the pot comes to a boil again, add the whole chicken to the soup, cover and remove from the heat and smother for 30 minutes.

10/ Remove the chicken from the pot, rinse it well repeatedly under running cold water and bring to room temperature.

11/ Soak the chicken in the prepared ice water for 20 minutes to tighten the skin.

12/ Fish out the iced chicken, dry naturally and cut into pieces for serving. Cook Chicken Oil Rice

13/ Wash the rice with water and control dry.

14/ Mince 1 clove of garlic finely.

15/ Put the chicken oil into a clean frying pan, add a little water and fry on low heat.

16/ When the chicken oil becomes liquid and the drippings are brownish yellow, fish out the dregs and discard.

17/ Heat the frying pan with chicken oil on medium heat, put the rice into the pan and stir-fry until the water evaporates, avoiding burning.

18/ Add the minced garlic and stir-fry to bring out the flavor.

19/ Transfer the stir-fried rice to the rice cooker, add the appropriate amount of chicken broth and simmer the rice.

20/ Toss the cooked rice to fluff it up and serve in a bowl.

Preparing the dipping sauce

21/ Heat 1 teaspoon of sugar in a frying pan over low heat.

22/ Cook 2 tablespoons of dark soy sauce and 2 tablespoons of water until the sugar melts and thickens, then remove from heat and serve with chicken.

23/ Peel the ginger and red onion and chop them separately.

24/ Cut the bell pepper into small slices.

25/ Mash the minced ginger, minced red onion, garlic and half of the chili flakes in a stone mortar to a puree.

26/ Bring the chicken stock to a boil over high heat and take 2 tablespoons of the boiling chicken stock and pour it into the stone mortar.

27/ Squeeze a little lemon juice and salt to taste into the mortar.

28/ To serve, serve the rice with the white chopped chicken and chicken broth, using the boiled soy sauce and freshly made hot sauce as a dipping sauce.

Other

1/ Many people shy away from white chopped chicken because they are afraid of the fishy flavor that comes with white boiled chicken. Beforehand, rub the chicken inside and outside with ginger paste and cooking wine, marinate for a few moments can play a good role in deodorization.

2/ White Chicken is not so much boiled as soaked. Boil the chicken in boiling water for 2 times, then put it into boiling water and put it off the fire to smother for 30 minutes, which is enough to cook the chicken. The South Pacific people pay attention to the chicken to be tender, sometimes the chicken bone will bring a trace of blood, the more so the chicken is more tender.

3/ Rinse the cooked chicken with cold water and put it into ice water to chill it, it can make the skin tighten and the texture become more elastic and slightly crispy, at the same time, a layer of transparent curd will be formed between the skin and the chicken meat, which is very delicious.

4/ When refining chicken oil, you need to add a little water, so that the refined chicken oil is more fragrant and the color is more clear. Refining chicken oil must be simmered on low heat, when the color of the oil residue becomes dark, quickly turn off the fire, fish out the oil residue, otherwise the chicken oil with burnt taste will affect the color of the rice.

5/ The sweet soy sauce in the dipping sauce can use the ready-made Nanyang black soy sauce, if it is not easy to buy, use the method in the article to process their own. The hot and sour sauce can be prepared by increasing or decreasing the amount of certain ingredients according to your taste, but the flavor of the garlic, onion and chili should be prominent.

Tips

1/ Marinate the chicken in ginger paste and wine beforehand to remove the fishy flavor.

2/ Cooked chicken with running cold water to cool down, and then into the ice water chilled, the purpose of this is to make the chicken skin quickly cool down so that the texture of the crispy, and at the same time the muscles will be more tender!

3/ Stir-fry the rice with chicken oil for a few moments to allow the rice to absorb the aroma of the chicken oil, but also to make the rice more oily. Adding a small amount of garlic will make the rice more aromatic without the garlic flavor.

4/ You can replace some of the chicken stock with a little coconut milk to make coconut milk rice, which is also very flavorful!