Q: Why use “Chicken Fat” to cook rice?
A: Contact us to find out the answer.
问：为什么要用“鸡油块” 来煮鸡饭？
答：联络我们找答案吧.
A: Contact us to find out the answer.
问：为什么要用“鸡油块” 来煮鸡饭？
答：联络我们找答案吧.
English
Serves 10Ingredients
Rice – 4 cups
Chicken Fat (from stomach) – 2-3 pieces
Salt (fine) – Desired
Garlic (peeled, lightly pounded) – 2 bulbs
Ginger (peeled, chopped fine) – ½ bowl
Sesame oil – 5 table spoons
Pandan leaf – 5-6 leaves
Ingredients – Ginger Dipping Sauce
Ginger (peeled, pound, fine) – 1 bowl
Boiling Chicken oil (from chicken soup) – 5 table spoons
Salt (fine) – 1 table spoon
Sesame oil – 3 table spoons
Ingredients – Chili Dipping Sauce
Red chili (pound, fine) – 1 bowl
Garlic (peeled, pound, fine) – ½ bowl
Boiling Chicken oil (from chicken soup) – 5 table spoons
Salt (fine) – 1 table spoon
Sesame oil – 3 table spoons
Steps
- Wash rice, drip dry and set aside;
- Heat wok, medium fire, add Chicken Fat and fry for 2-3 minutes to create oil;
- Add Sesame Oil, Salt, Garlic & Ginger and fry for another 2-3 minutes before adding rice to fry for another 10 minutes;
- Move rice from wok to Rice Cooker, add sufficient Chicken Soup (refer to “Traditional Hainanese Chicken™” recipe);
- Tie Pandan leaves into one knot and cook together with the rice;
- Stir the rice every 5 minutes;
- Mix Ginger Sauce and Chili Sauce respectively.
Regn No.: 53333974W