Friday, February 3, 2012


Rice Hainan
Materials / Ingredients:

Rice Ingredients:
2 cloves garlic crushed
2 cm ginger crushed
3 tablespoons cooking oil
2 tablespoons sesame oil
400 grams of rice
550 ml chicken stock
2 1 / 2 teaspoon salt
Boiled Chicken Ingredients :
1 chicken
3 cm ginger mashed to spread
1 teaspoon salt for sprinkling
1 tablespoon sesame oil for a spread of chicken
3 cm ginger, crushed
1 leek, cut into 1 cm
1500 ml of water
5 teaspoons salt
1 / 4 teaspoon granulated sugar

Sauce Ingredients:

1300 ml chicken broth from boiling chicken
250 grams squash cubes of 2 cm
1 / 4 teaspoon ground pepper
5 pieces of rough ground cayenne pepper
A coarse crushed red chilies
1 clove garlic chopped
1 cm ginger, chopped
150 ml of water
1 / 2 teaspoon soy sauce
1 / 2 teaspoon salt
2 teaspoons granulated sugar
1 / 2 teaspoon lime water
1 teaspoon soy sauce english

Ginger Sauce Ingredients:

25 grams of ginger
1 / 2 tablespoons cooking oil for sauteing
150 ml chicken stock
1 1 / 2 tablespoons fish sauce

RICE HAINAN I RECIPEProcessing Method :

1. Rice: stir-fry garlic and ginger in a mixture of cooking oil and sesame oil until fragrant.
2. Add rice and stir well. Rub sesame oil.
3. Add broth and salt. Let stand until absorbed. Steam 20 minutes until cooked.
4. Boiled chicken: chicken rub with a mixture of ginger, sesame oil, and salt. Let stand 30 minutes.
5. Enter the ginger, scallions, and salt into the chicken cavity. Pin ends with a toothpick so as not to get out.
6. Boil water, salt, and sugar. Add the chicken. Keep submerged. After changing the color, reduce the heat. Cover the pan, boil 20 minutes. Remove the chicken, dry cloth and discard the spices in the chicken stomach.
7. Cut chicken into pieces, serve with gravy and rice.
8. Sauce: boiled chicken cooking water. Add the squash and pepper. Cook until cooked squash.
9. Spicy seasonings : boiled chili, garlic, and ginger to a boil. Add the soy sauce, soy sauce english, salt, and sugar. Stir well. Remove from heat. Add the lime water.
10. Ginger sauce: saute the ginger until fragrant. Add the broth, cook until thickened. Remove from heat. Filter 50 ml, add the fish sauce and stir well.

Serves 6

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