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White chopped chicken
1 tender chicken
Ginger minced to taste
1 tbsp cooking wine
A pinch of salt 2 shallots (pat broken) 8 slices of ginger 5 garlic (pat).
2 pandan leaves 1 lemongrass with a pinch of sesame oil
Chicken fat rice
Jasmine rice 200 g
2 pieces of chicken fat (30 g)
3 slices of ginger 1 tbsp minced garlic 1 tbsp minced shallots
Chicken rice soy sauce
50 g of black soy sauce
Chicken broth 30 g
30 g rock sugar
Chili sauce
Millet spicy 5 pcs
1 tbsp yellow chili sauce
1 tbsp minced ginger 1 tbsp minced garlic
2 tbsp lemon juice 2 tbsp apple cider vinegar
2 large white sugars
method
Dispose of the chicken clean and remove the chicken fat for later. Rub the chicken skin and inside repeatedly with salt, then rub once with minced ginger and cooking wine and let stand for 30 minutes. Put the shallots, ginger slices, pandan leaves, and garlic into the chicken belly and tie the chicken belly tightly with a toothpick.
Bring slices of ginger, lemongrass and salt to a boil.
Put the chicken in the water and blanch it for 30 seconds, wait for the water to boil again, then add the chicken and cook for 30 seconds, repeating 3 to 5 times according to the size of the chicken. Turn off the heat and cover the pot and simmer the chicken for 30 minutes. Chicken broth filtered for retention.
Insert a bamboo skewer into the thickest part of the chicken and fish it out without blood. Brush with sesame oil and let cool thoroughly.
Simmer the chicken fat in oil, add sliced ginger, minced garlic and chopped shallots and sauté until fragrant.
Soak the jasmine rice for 30 minutes, then dry and sauté in a pan.
Add the chicken broth and cook for rice.
Chili Sauce: Scoop chili, garlic, ginger, and shallots into a minced dish and season with lemon juice, salt, sugar, and apple cider vinegar.
Chicken rice soy sauce: Cook the rock sugar and chicken broth together until the rock sugar melts, add the black soy sauce to boil and cool. (If you use soy sauce, extend the boiling time appropriately).
Chop the chicken into chunks.
Place the rice on a plate and serve with vegetables.
Tips
1. There is salt in the chicken soup, add salt as appropriate when cooking rice.