Chicken rice recipe, dipping sauce, hatched broth is the most hellty recipe. Fits IF people.

Chicken rice menu (brown rice) served 4 - 6 people

🐔 Boiled Chicken Recipe & Broth

Ingredients

- Chicken (including leather) 600g

Choose to use chicken as you like, such as chicken breast, big chicken calf, hip, hip calf (including leather)

- 4.5 litres of clean drinking water

- Fresh Ginger Slice of 6 - 8 Glasses (0.5 mm Thickness)

- 1-2 coriander roots

- Two cloves of garlic.

- 10 fresh pandan leaves. Bundle together.

Seasoning the curry.

- Salt Pink 1 / 4 Shh

- Oyster sauce, keto, one shot.

- Pepper meal 1 / 2 sh.

- One hour of soy sauce.

- Keto seasoning powder, two hours.

How to do

1. Set the water, turn on the strong light, put the coriander root, garlic dent, pepper, pandan leaf bundle, seasoning.

2. When the water is super boiling, add the chicken to it, wait until the water boils for 10 minutes, dim the light to a relatively weak medium.

Boil for 1 hour.

3. At the end of time, accelerate the heat until the water boils. Boil for 20 minutes.

4. Scoop the chicken up. Set it aside.

5.Divide out the broth for putting in chicken rice (the amount of broth depends on the type of rice used and the amount of rice used - see below)

6. After scooping up the boiled chicken, add the fresh hatch to the boil until cooked.

Done.

* * On the way. Keep the bubble spoon out.

* * * If you want to keep the leather chicken taut. After scooping the chicken out of the pot, soak the boiled chicken in drinking water with ice. Soak for 5 minutes. Scoop up and set aside.

🍚🐔 Chicken rice recipe

Chicken rice mixture

- brown rice a b 43: 300g (rice)

- Fresh ginger, slice of 6 glasses (0.5 mm thickness)

- Whole chopped garlic (3 shells)

- Guest onion or chopped onion (3 shots)

- 1 coriander root

- Olive oil 1 sch (olive oil)

- 450 ml chicken broth

- Pink salt, 1 / 4 h.

How to do

1.Clean 300g brown rice

Drain. Hold on.

2. Set the pan. Add two sashes of olive oil.

3. Put the ginger to sauté with a light fire. Stir until the ginger smells fragrant.

4. Followed by chopped red onions and chopped garlic.

Stir everything together until it smells fragrant.

5. Put rice (brown rice) to sauté. Use medium light.

Stir until well together (strained rice pellets) and smell fragrant.

6. Put the fried rice into the rice cooker.

7. Put 450ml of broth in the rice cooker.

8. Cook rice as usual

9. When the time is over, let the chicken rice be spread throughout the pot. Cover the lid and rest for 10 - 15 minutes before serving.

🔺 Rice measurement

▪ ❄ 1 part brown rice, 1.5 part broth

▪ ❄ Rice Berry 1 part broth 1.5 parts

▪ ❄ Rice A B 43 1 part broth 1.2 parts

▪ ❄ New jasmine rice 1 part broth 1 part

▪ ❄ 1 part old jasmine rice, 1.2 part broth

🥣 Chicken rice dipping sauce recipe (citrus receptacle)

Ingredients

- 500 ml of clean drinking water

- Fresh ginger, chopped for six hours.

- Chopped garlic (whole shell) 3 shes.

- 3 hours of chopped pickled garlic meat.

- Fresh chili, chopped for two hours.

- 200 ml of pickled garlic juice

- Five shots of sugar.

- Vinegar, 6 shot.

- Pink Salt 1 / 4 Shh

- Keto black soy sauce 1 shot

- Two hours of ketoe soy sauce.

- Coriander

How to do

1. Set the water. Put all the seasoning on it.

2. When the water boils, add all the ingredients.

3. Boil until boiling for 2 minutes.

4. Dimmer to light. Boil for another 10 minutes. Turn off the light.

5. Stay cool dipping sauce

6. Garnish with fresh coriander before serving.

* Adjust and reduce dipping sauce seasoning as you like. Be careful not to be very salty.

🧄 Pickled Garlic Recipe (Made in Advance)

Ingredients

- Chinese or Thai garlic or 300g tone

- 800 ml of clean drinking water

- Sugar Cast Hung Noody 80g

- 100 ml of distilled vinegar

- Salt Pink 1 / 4 Shh

How to do

1. Prepare the container, bring the glass bottle and lid, scald the hot water, and rest to dry.

2. Wash, peel the garlic thoroughly.

Water flakes

3. Put the garlic in the prepared jar.

4. Set the water. Put all the ingredients in it (except garlic). Wait for the water to boil. Boil for 2 minutes.

Then dim to a light. Boil for another 5 - 8 minutes.

5. Then accelerate to the strongest heat. Wait until boiling for 1 minute.

6. Turn off the pot lid. Turn off the light.

7. Rest completely cold fermented water

8. When the fermentation water is completely cold, pour it into a bottle / dozen with garlic waiting. Fill the bottle.

9. Bring a plastic bag (for food), first cover the mouth of the bottle, and then close the lid.

10. Use 3 clean fabrics. Wrap the jar in layers (all 3 layers). Bundle the light to not enter the bottle.

11.Bring pickled garlic bottle. Store in the out of light. Room temperature. Keep for 3 days.

12. When the time is over, open the bottle and taste it. If you are satisfied, you can put the bottle of pickled garlic juice in the fridge.

To continue fermentation, wrap in 3 layers of cloth again. Ferment for another 4 days.

* * This recipe. Garlic may be green after fermentation.

🔺 chicken rice, dipping sauce ⬇️

* Use fresh ginger, peel

* Can use Thai or Chinese garlic, cut the head, cut the end to the shell. If you find black, garlic peel, throw it away. If you find spots in garlic meat, throw it away.

🍚🐔🥣 Serving chicken rice with cucumber, curry hatched with coriander onion

We don't eat chicken blood. I've seen how to do it. Bye. 😫

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