Has always been obsessed with Hainanese chicken rice, fat and tender white-cut chicken, delicious chicken rice, or salty sweet or sour sauce, not oily and not greasy.
Dispose of the chicken and remove the chicken oil for use. Repeat the simmering of the chicken skin and the inside with salt, then simmer once with ginger and cooking wine and let stand for 30 minutes. Put the onion, ginger, pandan leaves and garlic into the belly of the chicken, and use a toothpick to tighten the chicken belly.
Add ginger, lemongrass and salt to the pot.
Put the chicken in the water and boil for 30 seconds. Wait until the water is boiled again, then add the chicken to boil for 30 seconds, repeating 3 to 5 times according to the size of the chicken. Close the lid and turn the chicken for 30 minutes. Chicken soup is filtered and used.
Insert the thickest part of the chicken with a bamboo stick and remove it without blood. Brush the sesame oil and let it cool down.
Pour the chicken oil out of the oil, add ginger, minced garlic, red onion and sauté.
Soak the jasmine rice for 30 minutes, then dry it and put it into the pan to saute it.
Add chicken soup and cook into rice.
Chili sauce: The pepper, garlic, ginger, and shallots are mashed into velvet, and lemon juice, salt, sugar, apple cider vinegar are seasoned.
Chicken rice soy sauce: Cook the rock sugar and chicken soup until the rock sugar melts, add black soy sauce to boil, and cool. (If you are using soy sauce, extend the cooking time as appropriate).
Chop the chicken into pieces.
Put the rice in the dish and serve with the vegetables.
1. There is salt in the chicken soup, and salt is added as needed during cooking.