Some foods do not need to be too cumbersome, chopped chicken with some soy sauce, chili sauce, with a chicken fat rice, can also achieve a delicious Hainanese chicken rice.
Even Cai Lan not only highly praised "when eating with soy sauce, just white rice, do not eat chicken, it is already delicious in the world, there is nowhere to find." ...... Chili sauce is made differently from one house to another. ...... Ginger mushrooms can not be mixed without chicken fat, and ginger mushrooms that do not see chicken fat are not authentic. Use these three sauces to order chicken. A chicken barks half or one and chops it up on the table. ”
Hainanese chicken rice
- Ingredients -
Ingredients for white chopped chicken:
1 chicken / 1 teaspoon salt
1 small piece of ginger (about 10g / 1 star anise / 6 peppercorns
Rice ingredients:
Rice 250g / 1 clove of garlic
Dipping ingredients:
Salt 1/2 teaspoon / lemon 1/3 pcs
2 chili peppers / 2 shallots
1 teaspoon sugar / 2 tablespoons dark soy sauce
1 small piece of ginger (about 10g) / 3 cloves of garlic
Get ready
1/ Hainan chicken rice of course can not be separated from chicken, authentic Hainan chicken rice should use Wenchang chicken as raw material, made of white chopped chicken soft and tender skin yellow taste delicious. However, due to the small production, this chicken is not easy to buy authentic in other regions, and the use of the more easy-to-buy ordinary three-yellow chicken into a dish is also very good.
2/ Before cooking the chicken, you need to marinate the chicken with seasoning for a while, the purpose of this is to make the chicken have some bottom flavor, and the other is to remove the fishy smell of the chicken.
3/ The rice in Hainanese chicken rice is also a very important role, and it is definitely not a simple bowl of white rice. Premium rice is infused with moistening chanterel and fragrant. Chicken fat can be purchased at a stall selling poultry at a farmer's market, and if you buy three yellow chickens that are fatter, the piece of chicken fat you bring with you is enough.
4/ The dipping sauce uses two flavors, sweet soy sauce and chutney, which can be used not only to dip chicken, but also to mix with rice.
Boil the white cut chicken
1/ Three yellow chickens rinse with running water and remove stray hairs.
2/ Cut off the yellow chicken fat located in the lower part of the abdominal cavity and wash it to make the chicken fat.
3/ Ginger is rubbed into ginger with a rub, or if there is no fine rub, it can also be finely chopped.
4/ Spread a little salt, minced ginger and rice wine evenly over the skin and abdominal cavity of the three yellow chickens for a while.
5/ Bring water to a boil over high heat, add a little peppercorns and 1 star anise.
6/ Carry the neck of the chicken and put the three yellow chickens in the pot for 10 seconds.
7/
Lift the chicken to control the water while continuing to heat the pot on high heat and bring the water to a boil again.
8/ Dip the chicken into the soup again for 30 seconds, then pick up the controlled water.
9/ When the soup in the pot is boiling again, put the whole chicken in the soup, cover and extinguish the heat, and simmer for 30 minutes.
10/ Remove the chicken from the pan, rinse repeatedly with running cold water and reduce to room temperature.
11/ Steep in prepared ice water for 20 minutes to tighten the chicken skin.
12/
Scoop out the chilled chicken, air dry naturally and cut into chunks and plate. Cook chicken fat rice
13/ Rinse the rice with clean water and dry.
14/1 clove of garlic finely minced.
15/ Add the chicken fat to a clean wok, add a little water and simmer over low heat.
16/ When the chicken fat is refined into a liquid state and the oil residue is brownish yellow, the residue is fished out and discarded.
17/ Heat a wok filled with chicken fat over medium heat, place the rice in the pan and stir-fry until the water evaporates, taking care to avoid charring.
18/ Add minced garlic and stir-fry until fragrant.
19/ Move the sautéed rice into the rice cooker, add the appropriate amount of chicken broth and simmer into rice.
20/ Stir in the cooked rice and place in a bowl.
Prepare the dipping sauce
21/ Heat 1 teaspoon white sugar in a wok over low heat.
22/ Until the edges melt and the caramel aroma is pronounced, cook 2 tablespoons of dark soy sauce and 2 tablespoons of water, cook until the sugar melts and thickens, turn off the heat and dip the chicken on a plate.
23/ Peel the ginger and shallots, chop and set aside.
24/ Finger pepper cut into small pieces.
25/ Mash the minced ginger, shallots, garlic and half of the chili flakes into a stone mortar.
26/ Bring chicken broth to a boil over high heat and pour 2 tablespoons of boiling chicken broth into the stone mortar.
27/ Squeeze a little lemon juice and salt into the stone mortar to taste.
28/ Serve with rice and white chopped chicken and chicken broth, dipped in cooked soy sauce and freshly made hot sauce.
other
1/ Many people are discouraged from white-chopped chicken because they are afraid that white-boiled chicken will have a fishy smell. Rub the inside and outside of the chicken with ginger and cooking wine in advance, and marinate for a while can play a good fishy role.
2/ The white chopped chicken is not so much cooked as it is soaked, and the chicken is blanched twice in boiling water, and then put in boiling water to extinguish the heat for 30 minutes, which is enough to cook the chicken. Nanyang people pay attention to chicken to be tender, sometimes chicken bones will carry a trace of blood, the more so that the chicken is more tender.
3/ Rinse the cooked chicken with cold water and put it in ice water to make the chicken skin tighten, the taste becomes more elastic, slightly crisp, and a transparent gel will be formed between the chicken skin and the chicken, which is very delicious.
4/ When refining chicken fat, a little water needs to be added, so that the refined chicken fat is more fragrant and the color is clearer. When refining chicken fat, you must use a low heat to simmer slowly, and when the color of the oil residue becomes dark, quickly turn off the heat and fish out the oil residue, otherwise the chicken fat will affect the color of the rice with a simmering taste.
5/ The sweet soy sauce in the dipping sauce can be used with ready-made Nanyang black soy sauce, if it is not easy to buy, use the method in the text to process it yourself. The combination of chutney can increase or decrease the amount of certain ingredients according to your taste, but the flavor of garlic, onion and pepper should be prominent.
Tips
1/ Marinating chicken with ginger cooking wine in advance can play a role in removing fishy flavor.
2/ The cooked chicken is cooled down with running cold water and then chilled in ice water, the purpose of this is to make the chicken skin cool down quickly so that the taste is crisp, and the muscles will be more smooth and tender!
3/ Sauté the rice in chicken fat for a while, which allows the rice to absorb the aroma of chicken fat and make the prepared rice more oily. Adding a small amount of garlic can make the rice more fragrant, but it can't taste garlic.
4/ You can replace some chicken broth with a little coconut milk to make coconut milk rice, which also has a unique flavor!
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