A person should also live a good and slow life.
by Jai Brown Plus 【Official Certified Master of Bean Fruit Cuisine】
One chicken thigh
Fine salt 20g
One coriander root
1 slice of ginger
2 cloves of garlic
Lemongrass half a root
1 dried shiitake mushroom
Dried shrimp (dried) 3-4 pcs
1 shallot
Ingredients for cooking rice
Half a cup of white rice
2 cloves of garlic
Sauce a
Ginger 20g
1 spring onion
1 teaspoon salt
2 tablespoons oil
Sauce b
3 red bell peppers
3-4 cloves of garlic
1 lemon
1/2 tablespoon sugar
Sauce c
2 tablespoons of dark soy sauce
1/2 tablespoon fish sauce/soy sauce
2 tablespoons cooking wine
1 tablespoon of sugar
1, today teach you how to make a chicken with a forced grid.
2: Fill the braising tank with boiling water and preheat it
3. Lift the bones of the chicken thighs and tear out the chicken fat for later. There is no skill, just slowly shaving and slowly tearing
4: Spread the chicken thighs on both sides with a little salt (outside the portion), and then roll up the chicken thighs
5. Tie tightly with cotton rope
6: Pour out the preheated boiling water in the braised jar and put in the chicken thigh meat
7: Fill the lid with boiling water, let it shake, and blanch the chicken thigh for a minute
8: Remove the chicken and set aside. Water is poured out
9: Add the removed chicken bones
10: Add shallots, slices of ginger, garlic coriander root and lemongrass
11. There are also dried shiitake mushrooms and dried shrimp
12: Fill with boiling water and simmer for 40 minutes
13. When simmering the soup, make the three sauces famous for Hainanese chicken rice. First make the sauce a: ginger minced, green onion cut into green onions, add salt and mix well. In some places, this sauce is free of shallots, and I don't like it very much, so I added shallots and turned them into a traditional white cut chicken dip.
14: Heat two tablespoons of oil, then pour on, and fine. Set aside for later
15, sauce b: chili pepper to seed and cut into sections, garlic to clothe, lemon juice, all put into the blender, add sugar and salt and whisk into the sauce
16, sauce c: is to put all the spices of sauce c into a small pot and simmer over low heat to make a thick. One is easier than the other
17: Then fry the chicken fat. Place the shaved chicken fat in a small pot and simmer over low heat
18: Then sauté the shallots, garlic, ginger, lemongrass, and simmer in a pot
19: Sauté until all the materials are golden brown, and set aside.
20, at this time the soup should be stewed. By the way, the temperature was measured, and there were more than eighty degrees. Generally, the temperature of low temperature and slow cooking is 75 degrees, so make sure that it is above 75 degrees. When you do it at home, you can not test it, I just test it here for everyone to see, the thermos's insulation function is very good
21: Add the blanched chicken thighs. If there is too much soup, pour out a little. Then cover and simmer for 30 minutes
22: Turn it upside down and continue simmering for 30 minutes
23: After simmering, remove the chicken
24: Pour the soup into a simmering chicken fat pot in 19 steps
25. It's finally time to stew rice! The soul of Hainanese chicken rice! Wash the dried rice and pour it into the simmering jar
26: Fill with boiling water until eight minutes full
27: Screw the lid and shake it vigorously 20 times
28: Drain the water from the jar and pour in the boiling water
29. Pour full. This step is not afraid of more water. Cover and simmer for 7 minutes
30. Drain again after 7 minutes, bring to a boil the remaining chicken broth and pour into a jar. Just soup oh
31, this step should pay attention to the amount of water, just over the meter is good. Stir with chopsticks to make sure the liquid comes into contact with the grains of rice, cover and simmer for 20 minutes
32, then turn it upside down and shake it, continue simmering for 15 minutes, the golden chicken fat rice is good!
33, finally can eat!
450ml of simmering tanks up to half a cup of rice. I think the mixed sauce ab dip chicken is the best, and the soy sauce sauce is best used for bibimbap
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