Name: Hainan Chicken Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Wenchang Chicken; Some Taimi; Some shallot; Some ginger; Some garlic; Some tomato; Some Cucumber; Some onion; Some lemon; Some Freshly ground black pepper; Some Hot sauce; Some Coarse-grained salt; Some Parsley or cilantro

Hainan Chicken Rice

1. Ingredients list: • Wenchang Chicken • Scallions • Ginger • Garlic • Tomatoes • Cucumbers • Onions • Lemons • Thai Rice • Freshly Ground Black Pepper • Hot Sauce • Coarse Salt • Parsley or Cilantro

2. First coat the inside and outside of the chicken with coarse salt.

3. Then make a whole body Massage for the chicken. This step must be serious enough. Each skin must be carefully rubbed to remove the "dead skin". After it is done, you can see that the chicken skin is shiny and full.

4. Fill the chicken belly with the scallion and ginger slices, without tying the mouth.

5. Pour cold water into the pot and keep it boiling after boiling.

6. At this time, you can prepare rice, wash the rice until the rice soup is clear, and drain the water.

7. When the temperature inside the thigh of the chicken is measured at about 75-80 degrees Celsius, it can be cooked.

8. Immediately move the chicken into ice water to cool, and then dry it.

9. The Wenchang chicken that has been properly cooked has a full-bodied skin and a pleasant aroma. The chicken is slightly bloody near the bone but the chicken is well-cooked. The whole chicken can be cut into pieces after the skin is tightened.

10. Put Wenchang chicken fat and a little water into the pot to evaporate the water while refining the chicken fat.

11. Stir-fry the minced garlic and ginger until the aroma comes out.

12. Put the drained rice and stir fry together, and then cook the rice with the chicken broth.

13. Because the traditional Wenchang chicken dipping ingredients are difficult to obtain, I used substitute ingredients, Hainan hot sauce + onion + parsley + chicken broth + salt + lemon juice. Put it in a blender and stir until it is smooth. Return to high heat and collect the sauce until the sauce is melted. .

14. That's it. By the way, there are two ways to reheat the unfinished Wenchang chicken for the second time. One is to steam it to keep the original taste as much as possible, and the other is to dry-roast in a pot and use the fat of the chicken itself. It is ready to be golden brown.