Shanzhai Version of Cuisine-hainanese Chicken Rice

Name: Shanzhai Version of Cuisine-hainanese Chicken Rice
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Three Yellow Chicken; Some Sliced ginger; Some shallot; Some salt; Some pepper; Some oil; Some sesame oil; Some ginger; Some Minced garlic; Some Chicken Essence; Some Peanut oil

by sunshinewinnie

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Speaking of Hainan chicken rice, I knew it when I went to Hainan a few years ago. It feels like the Wenchang chicken brand was hung along the way, but strangely, we didn't try it. I don’t know what’s going on recently, I suddenly fell in love with Hainanese chicken rice. After eating it twice, I still want to go home and try it myself.

Again, this is a copycat version. I imagine it is made. Don’t say whether it’s authentic or not. It really hurts. The chicken is not as delicious in the restaurant, but it’s not bad, especially if you add it. The rice cooked with chicken fat and chicken soup is crystal clear and very fragrant.

The authentic Hainanese chicken rice is made with Wenchang chicken, but if you can’t buy this, you can use ordinary three-yellow chicken. The chicken I used today was bought in the supermarket. Up. "

Shanzhai Version of Cuisine-hainanese Chicken Rice

1. After the chicken is cleaned, drain the water. If there is still water while marinating, you can wipe the surface of the chicken dry with kitchen paper.

Shanzhai Version of Cuisine-hainanese Chicken Rice recipe

2. Spread salt and pepper evenly on the inside and outside of the chicken, stuff the scallions and ginger slices into the belly, and coat the surface of the chicken with oil.

3. Put the chicken in a large bowl, spread some ginger slices, cover it with plastic wrap, and keep it in the refrigerator overnight. At the same time, put a basin of water in the refrigerator for later use, then freeze some ice cubes.

4. The fat oil from the chicken is refined into oil.

5. The refined chicken fat is ready for use.

6. Put a small bowl of water in the marinated chicken, put it in the steamer, and steam for 20-25 minutes after the water is boiled.

7. Put the steamed chicken in ice water with ice cubes and chill for 30 minutes.

8. This is chicken soup for steamed chicken.

9. Put some chicken fat in the pot, add the minced garlic and fry until fragrant, then pour in the cleaned rice and stir-fry evenly.

10. Pour into the rice cooker, then pour in the right amount of chicken broth, add a small amount of salt, and start cooking.

11. Pick up the chilled chicken, dry the water, brush a layer of sesame oil on the surface of the chicken, and cut into pieces.

12. To prepare the dipping sauce, saute the minced ginger and garlic with hot peanut oil, pour it into a small bowl, add salt and chicken essence and stir well.

Tips:
Ingredients: three yellow chicken Ingredients: sliced ginger, onion, salt, pepper, oil, sesame oil Dip: minced ginger, garlic, salt chicken, peanut oil
1. Soak the chicken in ice water to make the chicken firmer and more elastic.
2. The final dipping material can be done according to your own preferences. There are several kinds of dipping materials for Hainanese chicken rice. We prefer ginger mushrooms, so we made this.