Golden Hainanese Chicken Rice (boneless Version)
1.
First we review the materials. Since no lemon leaves were purchased on the day of production, the actual product will not be seen in the following pictures.
2.
First wash the chicken and dry it, then cut off the excess fat near the chrysanthemum with a knife (but don't lose it!). In addition, stir 2 teaspoons of salt, 2 teaspoons of turmeric powder and black pepper, and spread them evenly on all surfaces of the chicken, both inside and outside. Then put the chicken in the refrigerator for half an hour (the effect is better if it is left overnight)
3.
In addition, let’s prepare the chicken soup. Put 2 lemongrass, 3 lemon leaves and whole garlic (splitting horizontally in the middle) into a large pot and boil. Make sure that the water in the pot can cover the whole chicken.
4.
Put the marinated chicken into the boiling soup. When you just put it down, grab a chicken leg and pull it up and down several times to make sure that the inside of the chicken is also filled with hot broth.
5.
Press the whole chicken to the level, then bring the soup to a boil. Counting from the moment the soup boils, cover and cook, change to medium heat and cook for 5 minutes, then turn off the heat and keep it on the original stove and simmer for 20 minutes.
6.
Due to the different sizes of each chicken, the above time is only for chickens of about 2 kg. If the quality is larger, the soaking time needs to be extended. In addition, I can teach you how to judge whether the chicken is cooked. Cut along the inside of the thigh of the chicken. If there is no blood oozing out of the deepest part, it will prove that it is well cooked.
7.
Take the cooked chicken out and put it in ice water to make the temperature drop rapidly and the chicken skin shrinks.
8.
In addition, let’s prepare some rice. Dry the rice that has been soaked in water for about 30 minutes.
9.
Put the chicken fat we left in step 2 into the pot,
10.
After frying the right amount of oil, the fat can be removed and discarded.
11.
Pour in the rice, stir-fry on medium-medium heat, about 2 minutes.
12.
You can add 1 teaspoon of turmeric powder and salt during this period.
13.
Pour the fried rice into a rice cooker container, and put lightly patted lemongrass and lemon leaves on the rice noodles.
14.
Add the chicken broth that was soaked before to the container, just align it with the height of the rice. Because the rice grains have been soaked before. Then turn on the cooking mode. (Never use "Quick cooking mode")
15.
By the way, let me introduce Lemon Grass. The main source of its scent is the purple circle in the picture, so the most important thing for its taste is to flatten the roots of lemongrass.
16.
Finally, let's deal with chicken Ba. First use scissors to cut the chicken into 2 sides along the breast and belly.
17.
Then use a knife against the bones of the chicken, and cut one to the back. The biggest difficulty lies in the two joints of chicken wings and chicken legs, which need to be cut with a little bit of yin force. (If the total number of views of this recipe reaches 100,000 times, I will record a boneless video tutorial)
18.
The main skeleton of the chicken can be removed with ease.
19.
Let's enjoy the chicken that is easily placed on a plate after removing the bones.
Tips:
1. Let's talk about cooking first. According to the quote in "Impossible Challenge", cooking rice that has been soaked for 30 minutes in a rice cooker can increase the efficiency by 25%. In addition to energy saving, the soaked rice can better reflect the fragrant and glutinous taste of rice in the same rice cooker and the same cooking mode.
2. Secondly, the technology of rice cookers is changing with each passing day, but you must remember that "hastily does not achieve it". Therefore, no matter how good the rice cooker is, the rice that comes out of the fast cooking mode is not the most unpalatable, only even more unpalatable! First, wasted white rice, secondly, wasted such powerful household appliances, and thirdly, wasted the precious quota for enjoying white rice. (I have restricted myself to only one meal of white rice a week)
3. The Hainanese chickens seen in Southeast Asia rarely put turmeric powder on them, and they look white. My adjustment is to add yellow turmeric powder. Firstly, it can improve appetite in terms of color. Secondly, the taste of turmeric is very compatible with other flavors. Thirdly, turmeric can effectively treat gastrointestinal diseases, rheumatic pain and inhibit the occurrence of blood cancer. (According to the report, it also has the effect of putting down the ceiling)
4. Although this dish is not difficult, I have to admit that it is very water-consuming. If you just make a chicken, it is not very cost-effective.
5. Most of the Hainanese chickens seen in Southeast Asia are fairer and more flavor comes from the dipping sauce. The most common ones are soy sauce, sweet and sour sauce, ginger paste and hot sauce.
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