This recipe is really a bit weak to write, and I have to admit that the most important thing about a decent Hainan chicken rice set is the chicken, which is one of Hainan's specialties, Wenchang chicken. How to describe it? It is a completely different experience from ordinary chicken, and I remember the metaphor of "it tastes like a chicken", if it is Wenchang chicken, it cannot be said so. Wenchang chicken has a very recognizable taste and appearance, the cooked chicken skin is full and shiny, and the entrance is full of crispness, and the chicken has no "dead meat", even if it is a cooked chicken breast, it is very delicious to chew. What the? Where is the best Wenchang chicken? Well... I think it's... Chicken ass...
Hainanese chicken rice
Delicious kitchen by alvin
Ingredients:
Wenchang chicken, Taimi
Accessories:
Shallots, ginger, garlic, tomatoes, cucumbers, onions
method:
▼1. Ingredient list: Wenchang chicken • onion • ginger • garlic • tomato • cucumber • onion • lemon • taimi • freshly ground black pepper • hot sauce • coarse salt • parsley or coriander
▼2: First coat the inside and outside of the chicken with coarse salt.
▼ 3, and then make a full body mask for the chicken, this step should be serious enough, each piece of skin should be carefully rubbed, the "dead skin" is removed, and after doing a good job, you can see that the chicken skin is shiny and full.
▼4: Fill the chicken belly with green onion and ginger slices without pricking the mouth.
▼5: Put cold water into the pot, keep boiling after opening the pot and cook on the lid.
▼6. At this time, you can prepare rice, wash the rice until the rice soup is clear, and drain the water.
▼7, when the chicken is measured deep inside the thigh temperature of about 75-80 degrees Celsius, it can be out of the pot.
▼8: Immediately move the chicken into ice water to cool, and then dry.
▼9, cook the proper heat of Wenchang chicken skin glossy, pleasant aroma, near the bone slightly bloody but the chicken is cooked thoroughly, the whole chicken dry skin tightened can be cut into pieces and plated.
▼10: Add Wenchang chicken grease and a little water to the pot, and evaporate the water while refining the chicken fat.
▼11: Stir-fry minced garlic and ginger until fragrant.
▼12: Stir-fry the filtered rice together, then cover the chicken with the soup sauce of the boiled chicken.
▼13, because the traditional Wenchang chicken dipping ingredients are difficult to obtain, I used the substitute ingredients, Hainan hot sauce + onion + parsley + chicken soup + salt + lemon juice, put into the blender and stir until smooth, back to the pot on high heat to collect the juice until the sauce can be.
▼ 14, that's it, right, there are two ways to eat the Wenchang chicken when it is heated for the second time, one is steaming, you can try to maintain the original taste, the other is dry roasting in the pot, with the fat of the chicken itself is enough, until the golden brown out of the pot can be.
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