[Material]
Chicken
- Kampung Chicken 1.6 kg
Chicken Rice
- Rice
- Garlic (a few cloves)
- Ginger Slices (several slices)
- Pandan Leaves
- Broth
Minced Ginger Dipping Sauce
- Bentong Ginger 50g
- Sesame Oil 2 tbsp
- Sugar 1 tsp
- Salt half tsp
- Broth 100ml
Chilli Dipping Sauce
- Red Chilli 50g
- Chilli Padi 1 or 2 pcs
- Garlic 25g
- Ginger 25g
- Sugar 1 and a half tbsp
- Salt half tbsp
- White Vinegar 30ml
- Broth 45ml
Chicken Rice Dark Soy Sauce
Mixed Soy Sauce
- Light Soy Sauce 2 tbsp
- Sesame Oil 2 tbsp
- Sugar 1 tsp
- Broth 3 tbsp
00:00 Introduction
[Steps]
00:22 How To Prepare The Chicken
Chop off the chicken feet
Massage the chicken
Sprinkle plenty of salt and rub the chicken inside out
Remove all the internal organs
Wash with water
Keep the chicken fat from the backside
Make a hole between the neck and breast of the chicken
Sit it upright and let the water flow out
01:48 How To Cook The Chicken
Bring the broth to about 90 degrees and turn it to medium-low heat
First, hold the neck of the chicken and submerge the chicken, swinging it back and forth
Make sure the broth goes into the chicken cavity through the hole under the neck
Then lift the chicken and let the water out of the cavity
Repeat 3 to 5 times
*Instead of Broth, you can use plain water, a teaspoon of Salt, three slices of Ginger and Spring Onion to soak the Chicken*
Then put it in the pot and brew it, adjust the heat, keep it between 70 degrees and 80 degrees and soak it for 55-60 minutes
After an hour, take it out and put it in ice water immediately
The chicken should be soaked until it is completely cooled before it can be cut, otherwise the skin and meat will be easily separated
03:49 How To Cook The Hainanese Chicken Rice
First soak the rice in water for 20 minutes
Prepare a few cloves of garlic and a few slices of Ginger
Use a little oil to sauté the chicken fat we kept earlier
Then put in the ginger slices and garlic
When the garlic is golden brown, put in the rice, add a teaspoon of salt, fry together until dry
Put into the rice cooker
And put some pandan leaves to make it more fragrant
Add broth, the ratio of rice to broth is 1:1.2
04:34 How To Prepare The Minced Ginger Dipping Sauce
Blend the following
* Bentong Ginger 50g
* Sesame Oil 2 tbsp
* Sugar 1 tsp
* Salt half tsp
* Broth 100ml
05:06 How To Prepare The Chilli Dipping Sauce
Blend the following
* Red Chilli 50g
* Chilli Padi 1 or 2 pcs
* Garlic 25g
* Ginger 25g
* Sugar 1 and a half tbsp
* Salt half tbsp
* White Vinegar 30ml
* Broth 45ml
05:53 How To Prepare The Mixed Soy Sauce
* Light Soy Sauce 2 tbsp
* Sesame Oil 2 tbsp
* Sugar 1 tsp
* Broth 3 tbsp
drizzle over the chicken
[材料]
雞
- Kampung 雞 1.6 公斤
雞飯
- 米
- 蒜頭 （數粒）
- 薑片（數片）
- 斑蘭葉
- 高湯
薑蓉蘸醬
- 文冬薑 50 克
- 芝麻油兩湯匙
- 糖一茶匙
- 鹽半茶匙
- 高湯100 毫升
辣椒蘸醬
- 紅辣椒50 克
- 指天椒一至二條
- 蒜頭 25 克
- 薑 25 克
- 糖一湯匙半
- 鹽半湯匙
- 白醋 30 毫升
- 高湯45 毫升
雞飯老抽
豉油醬汁
- 生抽兩湯匙
- 芝麻油兩湯匙
- 糖一茶匙
- 高湯三湯匙
[做法]
處理雞
把雞爪剁掉
幫雞按摩筋骨
灑大量鹽，裏裏外外抺勻
內臟全部挖乾淨
用清水洗乾淨
留起屁股後面的雞油塊
雞頸和雞胸之間開個洞
將它打直坐起，讓水流出來
浸雞
將高湯滾起到 90 度左右，就調到中小火
首先拿着雞頸將雞浸下去，來回擺動
確保高湯 有從雞頸下 的洞口入到雞腔
接着提起雞，讓腔內的水流出
重複做 3 到 5 次
*沒有高湯的話你就用清水，一茶匙鹽，三片薑和一撮蔥來浸雞*
接著放煲裏面浸，調校火候，讓它保持在 70 度到 80 度之間先浸 55-60 分鐘
已經一個小時了，把它拿出來，立刻放進冰水裡
雞要浸到完全冷卻才可以斬開，否則皮跟肉很容易脫開
海南雞飯步驟
首先用清水浸米20分鐘
準備幾粒蒜頭，切幾片薑片
用些少油把剛才留起的雞油塊爆香
接著把薑片和蒜頭放下去
到蒜頭已經金黃色，把米放下，加一茶匙鹽，一齊炒，炒到乾身為止
已經稍為乾身了，倒入電飯煲
還有放些班蘭葉下去令它更香
加高湯下去，米和高湯的比例是 1比 1.2
薑蓉蘸醬步驟
攪碎以下
* 文冬薑 50 克
* 芝麻油兩湯匙
* 糖一茶匙
* 鹽半茶匙
* 高湯100 毫升
辣椒蘸醬步驟
攪碎以下
* 紅辣椒50 克
* 指天椒一至二條
* 蒜頭 25 克
* 薑 25 克
* 糖一湯匙半
* 鹽半湯匙
* 白醋 30 毫升
* 高湯45 毫升
豉油醬汁步驟
* 生抽兩湯匙
* 芝麻油兩湯匙
* 糖一茶匙
* 高湯三湯匙
淋到雞肉上
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我們叫做 Go Chopsticks 因為
筷子是一對的，代表我們同心為你帶來美食
而 Go 就是不局限於語言，地域，文化，而是用行動到各地探索美食
如果對您有幫助，請給我們一個鼓勵 👍
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