Chicken Rice, Hainan Style
This recipe is a little guilty. I have to admit that the most important thing for a decent Hainan Chicken Rice set meal is the chicken, which is one of Hainan's specialties, Wenchang Chicken. How to describe it? It tastes totally different from ordinary chicken. I still remember the metaphor of "it tastes like a chicken". If it is Wenchang Chicken, I can't say so. Wenchang Chicken has a very easy to recognize taste and appearance. The cooked chicken skin is full and shiny, and the taste is very crisp. The chicken has no "dead meat". Even the cooked chicken breast meat is very tasty to chew. what? Where is the best place to eat Wenchang Chicken? Well I think it is Chicken butt
Step 1 . Table of ingredients: Wenchang Chicken • Onion • Ginger • Garlic • Tomato • Cucumber • Onion • Lemon • Tammy • Freshly ground black pepper • Hot sauce • Coarse salt • Parsley or coriander
Step 2 . First, coat the inside and outside of the chicken with coarse salt.
Step 3 . Then make a whole body massage for the chicken. This step should be serious enough. Each piece of skin should be carefully rubbed and pressed to remove the "dead skin". After finishing, you can see that the chicken skin is shiny and full.
Step 4 . Fill the chicken belly with scallions and ginger slices without tying the mouth.
Step 5 . Pour cold water into the pot, keep it boiling and cover it.
Step 6 . At this time, prepare rice, wash the rice until the rice soup is clear, and drain the water.
Step 7 . When the temperature in the deep thigh of chicken is about 75-80 ℃, it can be cooked.
Step 8 . Immediately put the chicken into ice water to cool, and then dry it.
Step 9 . Wenchang chicken with proper cooking temperature has a shiny, full skin and pleasant aroma. It is slightly bloodshot near the bone, but the chicken is ripe. After the dried skin of the whole chicken is tightened, it can be cut into pieces and placed on the plate.
Step 10 . Add Wenchang chicken oil and a little water into the pot, and evaporate the water while refining the chicken oil.
Step 11 . Stir fry garlic and ginger until fragrant.
Step 12 . Stir fry the filtered rice together, and then cover it with the soup of the boiled chicken.
Step 13 . Because it is difficult to obtain traditional Wenchang chicken dipping materials, I used the substitute ingredients, Hainan Chili Sauce+onion+parsley+chicken soup+salt+lemon juice, put them into the blender and stir them until smooth, then return to the pot and heat up the heat to collect the juice until the sauce is melted.
Step 14 . That's it. By the way, there are two ways to reheat Wenchang chicken that can't be eaten completely. One is to steam it to keep its original flavor as much as possible, and the other is to dry roast it in the pot. The fat of the chicken itself is enough, until it is golden.
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