How to make great recipe chicken rice ❗

How to make great recipe chicken rice ❗

"Khao Man Gai" is a quick one-dish meal that is easy to eat when you are full and satisfied. Many people's favorite dish, it's actually not difficult to make. But there must be some secrets in making it so that it tastes like eating at a restaurant. If you're ready, follow the recipe and how to make chicken rice!

📍 Chicken rice ingredients

- Chicken drumsticks/chicken thighs/chicken breasts (as you like)

- 3 - 4 heads of garlic

- 6 coriander roots

- 6 old ginger, cut into thin strips

- 30 peppercorns

- 1 ½ tablespoons of salt

- ½ tbsp rock sugar

- 2 cups of uncooked rice

- 3 tbsp soy sauce

- ½ tbsp vegetable oil

- cucumber

- coriander

📍Ingredients for Chicken Rice Dipping Sauce

- 6 tbsp soybean paste

- 3 tablespoons chopped old ginger

- 2 tbsp chopped paprika

- 1 tbsp sweet soy sauce

- 1 tablespoon of lemon

- 1 tablespoon of sugar

- 1 tablespoon of boiled water

📍 Ingredients for pumpkin soup

- ½ head chopped

- 500 ml of chicken broth

- 1 tbsp soy sauce

- ½ tbsp salt

📍How to make Chicken Rice

1. Water for boiling the chicken.

When we want to make soup or stock We usually put the chicken breast or the chicken fillet to the boil to make the soup taste good. The water will have a sweet flavor from fresh chicken. Once it's boiled, the broth will be delicious. But the chicken meat will be tasteless. because the sweetness of the chicken is completely dissolved in the soup until having to rely on spicy sauce to make it delicious instead Therefore, instead of us, the sweetness from the chicken meat is released. We will change it to make the flavor of the soup seep into the chicken instead.

- Ingredients for boiled chicken

► White cabbage or 1 head of fresh swan's tail (must choose fresh to make it sweeter)

► 3–4 heads of garlic (about 30 cloves)

► 5-6 coriander roots

► Old ginger (sliced into thin glasses) 5–6 glasses

► Slightly crushed ginger

►White pepper (roughly crushed) 20-30 pods

► 1-2 tbsp sea salt (the more salt the better. to have some salty taste The amount depends on the amount of water)

► 1/2 tbsp rock sugar

► 2–3 tablespoons soy sauce

► Vegetable oil 1/2 tbsp.

2. Chicken rice dipping sauce

- Ingredients for Chicken Rice Sauce

► 6 tbsp soybean paste

► 1 tbsp granulated sugar

► Ginger (finely chopped) 3 tbsp.

► Old ginger (pounded) 1 tbsp.

► 2 tbsp. fresh green-red chilli, sliced

► 2 tablespoons blended pickled chili vinegar

► Sweet Soy Sauce Formula 1 1 tbsp.

► 1 lemon

- How to make chicken rice dipping sauce

► Put the soybean paste in the cup (Should taste first as well How salty is the bean paste that we bought? Some brands are very salty. Some brands have a little sweet stick. The amount of ingredients is more - less. decreased by portion)

► Add sugar

► Add crushed pounded ginger and finely chopped old ginger (Old ginger is very important, pound it down and put the ginger juice in a mortar) When mixed together as a sauce, the flavor and aroma of ginger is thoroughly inserted.)

► Add green and red chilli paste (If you like it spicy, take a portion of it into a blender or pound it down first and then put it in)

► Add orange juice, pickled chili (The rest from eating pork leg rice, Yentafo or boat noodles) Squeeze the lemon juice into it. (to remove the smell)

► Sweet soy sauce (if you don't want it to be very dark, reduce to 1/2 tbsp. It is recommended to use formula 1, cream-colored caps are good for Nguan Chiang. Molasses should not be used. Or sweet soy sauce recipe 5, it's true dark color. but it will spoil the taste and smell)

► Mix until dissolved, taste as you like (do not add broth to dilute. But if you find that it is very thick because you added too much ginger, add 1 tablespoon of broth)

- Ingredients: glutinous rice

► Old fragrant rice (If possible, use old fragrant rice would be good. that is not the new fragrant rice at the beginning of the season or sao hai rice what about this)

► Vegetable oil

► Garlic

► Ginger slices

► Sea salt 1/2-1 tsp.

► 1 tsp rock sugar

► 1 ladle of soup

- How to make rice

► Wash the rice properly Pour out the water to dry and set aside (don't wash the rice for too long beforehand. It's time to cook and then wash the rice. And should be prepared to cook when the chicken is cooked just right. because you have to use boiled chicken water to cook rice)

► Heat a pan, put a little vegetable oil in it. Add minced garlic and ginger slices and fry until fragrant.

► Put the washed rice and stir-fry.

► Spoon the chicken oil from the chicken pot and stir it with rice. (As far as the spoon can come out It's okay to have soup attached to it. Use a stainless steel net like this. The oil spoon comes out quite well.)

► Add sea salt, rock sugar and broth and stir to combine. Use medium heat to stir until the rice grains from the original clear begin to turn cloudy like glutinous rice grains. and the rice starts to dry and sticks to the pan, turn off the heat, lift it off the stove and put it in the rice cooker

► Put the chicken boiled water into the rice cooker. Add a little less water than usual. press the rice cooker when the rice is cooked Keep warm for at least 20 minutes.

►Open the lid of the rice cooker and use a spoon to gently dig the rice so that the oil that falls on the bottom of the rice cooker comes up and mixes the rice thoroughly. (First cook if it's too salty or too salty. Next time, adjust the proportion. because of the taste of the chicken broth that we use to cook rice How much flavor is there?)

► Prepare the chicken choc with cold water. by putting ice cubes in the container then add water Then put the boiled chicken in a cold water bath (method is to take it out of the pot and immediately immerse it in cold water) and let it sit for 5-10 minutes.

► Scoop up and drain the water and apply vegetable oil to spread the chicken skin all over (you can use a brush or your hand. depending on convenience)

► Leave it for about 3-4 hours (the chicken skin is still beautiful yellowish white. firm all the time, not red, bruised, freckled, or rancid in any way)

Note: Shocking the chicken with cold water This will make the chicken tender, chewy, not messy, the skin is crunchy, bouncy, and the taste is just like home chicken.

► Then chop into pieces and serve.

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