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How to make Hainan chicken rice? – Malaysian delicious food

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Ingredients:

  • 3 cups of raw rice washed
  • 5 tablespoons vegetable oil
  • 4 cubes of garlic
  • 4 beet pulp
  • Β½ cup 2 teaspoons + 2 tablespoons poultry water
  • 4 to 6 leaf springs of leaves (Scrophin leaf)
  • A little ginger, cleaned and cracked
  • 1 tablespoon of garlic and bean oil
  • 70 grams of chicken fat
  • 1 + 1/2 teaspoon of salt, or as much as you like for chicken
  • A perfect chicken, preferably an organic pasture chicken
  • A little ginger, cleaned and cracked
  • 6 shoots of scallion, washed
  • 10 bowls of chicken water, adjust accordingly
  • 4 leaf pods (Scrophin leaf)
  • 1 carrot, large chopped
  • 2 tablespoon salt
  • 10 bowls of cold water
  • 1 cucumber, peeled, split and slate diagonally
  • 2 tablespoon soy sauce
  • 2 tablespoon chicken water
  • 3 tablespoons of sesame oil
  • 3 tablespoons of garlic and bean oil
  • 90 g of red pepper (you can add some bird’s eye patch)
  • 15 grams of garlic
  • 50 g of ginger
  • 1 tablespoon sugar
  • 50 ml of chicken water
  • 60 ml of lemon juice
  • A few leaves of coriander

Instructions:

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Rinse the chicken and thoroughly drain. Fill the onion and ginger in the chicken’s belly. Pour 2 tablespoons of salt into chicken to completely dissolve. Put chicken in a pot that is not too big and chicken is well placed. Put enough water on it to keep the chicken under water. Add leafy leaves, carrots and salt and boil the water. While the chicken breast is down, immerse the whole chicken in boiling water for 35 to 40 minutes, depending on the size of the chicken, then immediately lower the flame.































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When the chicken is cooked, remove it from the pot and immediately immerse it in the precooked water and let it stay for a minute. Keep poultry water for later use. Drain the chicken, remove the ginger and onions from the stomach. Leave the chicken to cool, then split it into regular parts.

Heat the oil in the desired container, fry the whipped garlic and chopped garlic to give it a scent and a golden rust. Pour the rice on it and stir well. Transfer the rice mixture to the rice cooker. After transferring the mix of rice, chicken water, palm leaves, ginger, garlic oil, and chicken fat, add salt to it. Set the rice cooker according to the relevant user’s instructions. Line the cucumber plates on the plate. Place the chicken pieces on top of it, pour the chicken that you have prepared, and garnish with coriander. Serve it with Soup and Pepper Sauce.

Ingredients: Β½ 1 pound of boneless lamb (or beef or chicken), cut in sheet form
Ingredients: Chopped 1600 grams of veal A chopped yellow onion Two cabbage chopped garlic A
In the Philippines, chicken adobo is boiled with a mixture of stewed vinegar and soy

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