Singapore Hainanese Chicken Rice | 新加坡海南鸡饭 + 沾酱大三元 完整食谱手把手教你怎么煮 [广东话 cc Eng Sub]
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- Опубликовано: 24 июл 2024
- [Material]
Chicken
- Kampung Chicken 1.6 kg
Chicken Rice
- Rice
- Garlic (a few cloves)
- Ginger Slices (several slices)
- Pandan Leaves
- Broth
Minced Ginger Dipping Sauce
- Bentong Ginger 50g
- Sesame Oil 2 tbsp
- Sugar 1 tsp
- Salt half tsp
- Broth 100ml
Chilli Dipping Sauce
- Red Chilli 50g
- Chilli Padi 1 or 2 pcs
- Garlic 25g
- Ginger 25g
- Sugar 1 and a half tbsp
- Salt half tbsp
- White Vinegar 30ml
- Broth 45ml
Chicken Rice Dark Soy Sauce
Mixed Soy Sauce
- Light Soy Sauce 2 tbsp
- Sesame Oil 2 tbsp
- Sugar 1 tsp
- Broth 3 tbsp
00:00 Introduction
[Steps]
00:22 How To Prepare The Chicken
Chop off the chicken feet
Massage the chicken
Sprinkle plenty of salt and rub the chicken inside out
Remove all the internal organs
Wash with water
Keep the chicken fat from the backside
Make a hole between the neck and breast of the chicken
Sit it upright and let the water flow out
01:48 How To Cook The Chicken
Bring the broth to about 90 degrees and turn it to medium-low heat
First, hold the neck of the chicken and submerge the chicken, swinging it back and forth
Make sure the broth goes into the chicken cavity through the hole under the neck
Then lift the chicken and let the water out of the cavity
Repeat 3 to 5 times
*Instead of Broth, you can use plain water, a teaspoon of Salt, three slices of Ginger and Spring Onion to soak the Chicken*
Then put it in the pot and brew it, adjust the heat, keep it between 70 degrees and 80 degrees and soak it for 55-60 minutes
After an hour, take it out and put it in ice water immediately
The chicken should be soaked until it is completely cooled before it can be cut, otherwise the skin and meat will be easily separated
03:49 How To Cook The Hainanese Chicken Rice
First soak the rice in water for 20 minutes
Prepare a few cloves of garlic and a few slices of Ginger
Use a little oil to sauté the chicken fat we kept earlier
Then put in the ginger slices and garlic
When the garlic is golden brown, put in the rice, add a teaspoon of salt, fry together until dry
Put into the rice cooker
And put some pandan leaves to make it more fragrant
Add broth, the ratio of rice to broth is 1:1.2
04:34 How To Prepare The Minced Ginger Dipping Sauce
Blend the following
* Bentong Ginger 50g
* Sesame Oil 2 tbsp
* Sugar 1 tsp
* Salt half tsp
* Broth 100ml
05:06 How To Prepare The Chilli Dipping Sauce
Blend the following
* Red Chilli 50g
* Chilli Padi 1 or 2 pcs
* Garlic 25g
* Ginger 25g
* Sugar 1 and a half tbsp
* Salt half tbsp
* White Vinegar 30ml
* Broth 45ml
05:53 How To Prepare The Mixed Soy Sauce
* Light Soy Sauce 2 tbsp
* Sesame Oil 2 tbsp
* Sugar 1 tsp
* Broth 3 tbsp
drizzle over the chicken
[材料]
雞
- Kampung 雞 1.6 公斤
雞飯
- 米
- 蒜頭 （數粒）
- 薑片（數片）
- 斑蘭葉
- 高湯
薑蓉蘸醬
- 文冬薑 50 克
- 芝麻油兩湯匙
- 糖一茶匙
- 鹽半茶匙
- 高湯100 毫升
辣椒蘸醬
- 紅辣椒50 克
- 指天椒一至二條
- 蒜頭 25 克
- 薑 25 克
- 糖一湯匙半
- 鹽半湯匙
- 白醋 30 毫升
- 高湯45 毫升
雞飯老抽
豉油醬汁
- 生抽兩湯匙
- 芝麻油兩湯匙
- 糖一茶匙
- 高湯三湯匙
[做法]
處理雞
把雞爪剁掉
幫雞按摩筋骨
灑大量鹽，裏裏外外抺勻
內臟全部挖乾淨
用清水洗乾淨
留起屁股後面的雞油塊
雞頸和雞胸之間開個洞
將它打直坐起，讓水流出來
浸雞
將高湯滾起到 90 度左右，就調到中小火
首先拿着雞頸將雞浸下去，來回擺動
確保高湯 有從雞頸下 的洞口入到雞腔
接着提起雞，讓腔內的水流出
重複做 3 到 5 次
*沒有高湯的話你就用清水，一茶匙鹽，三片薑和一撮蔥來浸雞*
接著放煲裏面浸，調校火候，讓它保持在 70 度到 80 度之間先浸 55-60 分鐘
已經一個小時了，把它拿出來，立刻放進冰水裡
雞要浸到完全冷卻才可以斬開，否則皮跟肉很容易脫開
海南雞飯步驟
首先用清水浸米20分鐘
準備幾粒蒜頭，切幾片薑片
用些少油把剛才留起的雞油塊爆香
接著把薑片和蒜頭放下去
到蒜頭已經金黃色，把米放下，加一茶匙鹽，一齊炒，炒到乾身為止
已經稍為乾身了，倒入電飯煲
還有放些班蘭葉下去令它更香
加高湯下去，米和高湯的比例是 1比 1.2
薑蓉蘸醬步驟
攪碎以下
* 文冬薑 50 克
* 芝麻油兩湯匙
* 糖一茶匙
* 鹽半茶匙
* 高湯100 毫升
辣椒蘸醬步驟
攪碎以下
* 紅辣椒50 克
* 指天椒一至二條
* 蒜頭 25 克
* 薑 25 克
* 糖一湯匙半
* 鹽半湯匙
* 白醋 30 毫升
* 高湯45 毫升
豉油醬汁步驟
* 生抽兩湯匙
* 芝麻油兩湯匙
* 糖一茶匙
* 高湯三湯匙
淋到雞肉上
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
我們叫做 Go Chopsticks 因為
筷子是一對的，代表我們同心為你帶來美食
而 Go 就是不局限於語言，地域，文化，而是用行動到各地探索美食
如果對您有幫助，請給我們一個鼓勵 👍
每一個讚都是我們持續創作的動力 ❤️
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Хобби
![【輕鬆浸雞法】無骨海南雞🐤｜海南雞有n咁多種？[Eng Sub]](http://i.ytimg.com/vi/WKeTw5LAqJw/mqdefault.jpg)
你的分享很仔细👍👍👍也很不错👍👍👍
Thus is really make my eye opening lo.... so nice.. will definitely will do it..
I think this is an authentic how hainanese chicken rice. I like your videos.. i want to try this at home. Looks really good!!!
Hainan Chinese Rice was forever my favourite. never get bored of it. must try this.
简直就系绝鼎版的海南雞飯，多谢主持分享
希望有帮到您
I love your video very much! TQ for sharing this useful and great video. will definitely try to follow your recipe.
Thank you.
thanks alot for sharing.
The Best one! I believe so. From the video can smell n taste the chicken rice is so tasty... Of course i will follow your step and do it!
Great !
Wow wow. My favourite hainan chicken rice.. very very attractive ❤
Thank you 😊
Nice! sure very nice! looks very nice.
Thank you
fantastic recipe ❤
Thank you 😊
Very special recipe.. different from others. i will do it!!!
Great!
Looks legit
一定很好吃
我有信心你会喜欢😊
Nice Nice yummy
Thank you very much.
最愛新加坡版的海南雞，但係澳門好多人唔識食，尤其個辣椒醬，正呀！❤
我覺得澳門和香港的海南雞飯煮法跟我們不一樣
Yummy 😊
Thank you😍
how nice
Thank you 😊
文东记和天天的视频有吗
我想问一下淋在鸡上面的酱油是什么酱油？
請問浸鸡冰水是否煮過？
我是用过滤水加冰
So the bone pieces remain within after cutting the chicken ?
Yes. My recipe is not the de-boned type.
請問高湯怎樣造出來？
高汤在我蟹肉米粉视频有详细的介绍😊
好多材料台灣都買不到⋯例如香蘭、老抽⋯等
新鮮香蘭葉(班蘭葉)、生抽等相關食材在蝦皮皆可購得。若將台式醬油加點開水，亦可代替生抽(色淺味淡)，而乾燥香蘭葉在超市也能買得到的。
请问高汤是怎么样做的？
你好，可以参考这个蟹肉米粉的视频，会有详细的步骤 ruclips.net/video/dtZtWP8CowM/видео.htmlsi=k5rrEC8X4de8JOqD&t=22
@@GoChopsticks 你好请问一定要用这5种材料还要熬8个小时才能叫真正的高汤吗？
這樣吃起來肉不就是冰的 ?
對的，肉吃起來是冰的
我想问一下淋在鸡上面的酱油是什么酱油？
在5:55 分鐘有詳細介紹。
用兩汤匙生抽, 两汤匙麻油，一茶匙糖和三汤匙高汤 。😊