Chicken rice

Raw Materials

Chicken rice raw material

Chicken Calf / Chicken Hip / Chicken Chest (As Like)

3 - 4 head garlic

6 coriander roots

Old ginger sliced into 6 thin sheets

30 peppercorns

1 ½ tablespoon salt

¼ tablespoon gravel sugar

2 cups of raw rice

3 tablespoons soy sauce

½ tablespoon vegetable oil

Cucumber

Coriander

Chicken rice dipping sauce raw material

6 tablespoons

3 tablespoons chopped old ginger

2 tablespoons sliced chili pepper

1 tablespoon sweet soy sauce

1 tablespoon lemon

1 tablespoon granulated sugar

1 tablespoon cooked boiled water

Hatch broth raw material

½ head sliced hatch

500 ml of chicken boiled water

1 tablespoon soy sauce

½ tablespoon salt

How to make chicken rice

STEP 1: Boil Chicken + Hatch Broth

Boil the chicken boiled broth. With coriander root, garlic, pepper, ginger, gravel sugar, soy sauce, salt, simmer for 15 minutes. Bring the chicken down to continue boiling until the chicken is cooked. It takes about 30 minutes.

Bring the cooked chicken to the nok in ice mixed water until the chicken cools. Take about 5-10 minutes. Then take the chicken to rest, wash the water, apply a thin layer of vegetable oil throughout the chicken, and set it aside.

The broth in which the chicken is boiled, spoon it out of the broth, remove it until the broth is clear, add the sliced hatch to the boil, season it with soy sauce, and salt, boil until the hatch is cooked.

TIPS: Boiling chicken should use a relatively mild fire. Boil it continuously to get a clear broth, beautiful chicken meat.

STEP 2: Making chicken rice

Cook chicken oily rice, with garlic jiao and ginger aged until fragrant, add raw rice, stir enough together, season with salt, spoon chicken oil, stir again and pour in the rice cooker, add the chicken boiled broth, cook until the rice is cooked.

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