Hainanese Chicken Rice [yunyun Xiaochu]

Name: Hainanese Chicken Rice [yunyun Xiaochu]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Chicken leg; 450g Rice; 1/2 root Green onions; 1 piece ginger; 3s Shallots; 2 pcs chili; 2 tablets Bay leaf; 1/2 head garlic; a little Cooking Wine; a little salt; a little Chicken Rice Soy Sauce

by Yunyun Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

A bowl of chicken soup, a bowl of rice, a dish of chicken, and a dish of dipping chicken ingredients. The deliciousness of Hainanese chicken rice has captured the taste buds of too many people. Today’s dinner at my house is Hainanese Chicken Rice. Although it takes a little time, the deliciousness will never disappoint the time.
Hainanese chicken rice, as the name suggests, originated in Hainan. Hainanese use the local white-cut chicken method in Wenchang, together with rice cooked in chicken fat, so it is commonly called Wenchang chicken rice in Hainan Island. In the early 20th century, with the wave of immigrants, this dish spread to Southeast Asia and was carried forward in places including Malaysia, Singapore and Thailand. "

Hainanese Chicken Rice [yunyun Xiaochu]

1. Rinse the chicken legs with running water to remove blood.

Hainanese Chicken Rice [yunyun Xiaochu] recipe

2. Add water to the pot, add sliced ginger, green onions, and a little salt, and bring to a boil. Put the chicken in, boil and soak for about 10 minutes.

3. Remove the chicken legs and put them in cold water. After they have cooled completely, let the moisture on the surface dry.

4. Debone the dried chicken legs and cut into pieces for later use.

5. Next, make the rice and wash the rice. In order to prevent the oil from splashing out, you need to dry the water.

6. Put chicken fat in the pot, melt it, add sliced ginger, chopped green onion, and minced garlic, and sauté.

7. Pour the rice into the wok and stir fry until each piece of rice is covered with oil.

8. Put the fried rice in a rice cooker, add water, and cook for later use.

9. Use a blender to beat the ginger into ginger paste and set aside.

10. Beat the chilies into a hot sauce with a blender and set aside.

11. Prepare the soy sauce again and the sauce will be ready.

12. Put the rice in a bowl, press it tightly, pour it into the plate, add the cut chicken pieces, and serve with the sauce.

13. Finished product~

Tips:
1. Soak the cooked chicken in cold water immediately, if you want better results, you can use ice water to soak.
2. Chicken fat is made from the yellow solid oil from the belly of the chicken, because it is ready-made without a process, you can find it on the Internet, or write down the detailed process when you make it again.