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Rocky's Orange Kitchen
India
āđāļāđāļēāļĢāđāļ§āļĄāđāļĄāļ·āđāļ 26 āļĄ.āļ. 2024
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"Hainanese Chicken Harmony: Mastering the Art of Homemade Asian Comfort"
Hainanese Chicken Rice is a beloved dish from Singapore and Malaysia. It features poached chicken served with fragrant rice and a variety of flavorful sauces. Hereâs a recipe to make it at home:
### Ingredients:
#### For the Chicken:
- 1 whole chicken (about 3-4 lbs or 1.5-2 kg)
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 4-5 slices of ginger
- 3-4 stalks of green onions
#### For the Rice:
- 2 cups jasmine rice
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 slices ginger
- 2 cups chicken broth (from poaching the chicken)
- Salt to taste
#### For the Dipping Sauces:
1. **Ginger Sauce:**
- 1/4 cup minced fresh ginger
- 1/4 cup minced garlic
- 1/4 cup vegetable oil
- Salt to taste
2. **Chili Sauce:**
- 2-3 red chilies (adjust to your heat preference)
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
3. **Soy Sauce:**
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
### Instructions:
#### 1. **Prepare the Chicken:**
- Rub the whole chicken inside and out with salt. Rinse well under cold water.
- In a large pot, bring water to a boil and add the ginger slices and green onions.
- Submerge the chicken in the boiling water. Reduce heat to a simmer and cook for 35-45 minutes, or until the chicken is fully cooked and the meat is tender.
- Remove the chicken and immediately submerge it in a bowl of ice water to stop the cooking process and firm up the skin. Let it cool for 10 minutes.
- Rub the cooled chicken with sesame oil. Set aside.
#### 2. **Prepare the Rice:**
- Rinse the jasmine rice under cold water until the water runs clear. Drain.
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and ginger slices, and cook until fragrant, about 1-2 minutes.
- Add the rice and stir to coat with the oil and aromatics.
- Add 2 cups of the chicken broth (or water if you donât have enough broth). Season with salt.
- Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.
#### 3. **Prepare the Dipping Sauces:**
- **Ginger Sauce:** Heat the vegetable oil in a pan. Add the minced ginger and garlic and cook until fragrant. Season with salt and set aside.
- **Chili Sauce:** Blend the red chilies, garlic, ginger, sugar, rice vinegar, and soy sauce until smooth. Adjust the seasoning to taste.
- **Soy Sauce:** Mix the soy sauce, oyster sauce (if using), and sugar in a small bowl.
#### 4. **Serve:**
- Cut the chicken into serving pieces.
- Arrange the chicken on a platter and serve with the fragrant rice.
- Serve with the ginger sauce, chili sauce, and soy sauce on the side.
Enjoy your delicious Hainanese Chicken Rice!
### Ingredients:
#### For the Chicken:
- 1 whole chicken (about 3-4 lbs or 1.5-2 kg)
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 4-5 slices of ginger
- 3-4 stalks of green onions
#### For the Rice:
- 2 cups jasmine rice
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 slices ginger
- 2 cups chicken broth (from poaching the chicken)
- Salt to taste
#### For the Dipping Sauces:
1. **Ginger Sauce:**
- 1/4 cup minced fresh ginger
- 1/4 cup minced garlic
- 1/4 cup vegetable oil
- Salt to taste
2. **Chili Sauce:**
- 2-3 red chilies (adjust to your heat preference)
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
3. **Soy Sauce:**
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
### Instructions:
#### 1. **Prepare the Chicken:**
- Rub the whole chicken inside and out with salt. Rinse well under cold water.
- In a large pot, bring water to a boil and add the ginger slices and green onions.
- Submerge the chicken in the boiling water. Reduce heat to a simmer and cook for 35-45 minutes, or until the chicken is fully cooked and the meat is tender.
- Remove the chicken and immediately submerge it in a bowl of ice water to stop the cooking process and firm up the skin. Let it cool for 10 minutes.
- Rub the cooled chicken with sesame oil. Set aside.
#### 2. **Prepare the Rice:**
- Rinse the jasmine rice under cold water until the water runs clear. Drain.
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and ginger slices, and cook until fragrant, about 1-2 minutes.
- Add the rice and stir to coat with the oil and aromatics.
- Add 2 cups of the chicken broth (or water if you donât have enough broth). Season with salt.
- Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.
#### 3. **Prepare the Dipping Sauces:**
- **Ginger Sauce:** Heat the vegetable oil in a pan. Add the minced ginger and garlic and cook until fragrant. Season with salt and set aside.
- **Chili Sauce:** Blend the red chilies, garlic, ginger, sugar, rice vinegar, and soy sauce until smooth. Adjust the seasoning to taste.
- **Soy Sauce:** Mix the soy sauce, oyster sauce (if using), and sugar in a small bowl.
#### 4. **Serve:**
- Cut the chicken into serving pieces.
- Arrange the chicken on a platter and serve with the fragrant rice.
- Serve with the ginger sauce, chili sauce, and soy sauce on the side.
Enjoy your delicious Hainanese Chicken Rice!
āļĄāļļāļĄāļĄāļāļ: 6
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Stuffed grape leaves, also known as Dolma or Dolmades, are a traditional Middle Eastern dish thatâs both flavorful and versatile. Hereâs how you can make them: Ingredients: For the Filling: - 1 cup (200g) short-grain rice - 1/2 cup (100g) ground lamb or beef (optional; can be omitted for a vegetarian version) - 1 large onion, finely chopped - 1/4 cup (60ml) olive oil - 1/2 cup (70g) pine nuts (...
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HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF âFETTUCCINE ALLâALFREDOâ (âFETTUCCINE ALFREDOâ), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT âIL VERO ALFREDOâ - âALFREDO DI ROMAâ IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of âFettuccine allâAlfredoâ (âFettuccine Alfredoâ) in 1908 in the âtrattoriaâ run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This âtrattoriaâ of Piazza Rosa has become the âbirthplace of fettuccine allâAlfredoâ. More specifically, as is well known to many people who love the âfettuccine allâAlfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant âAlfredoâ in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (âAlfredo di Romaâ), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous âgold cutleryâ (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of âIl Vero Alfredoâ for âAlfredoâs franchising in the worldâ. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present: 1) in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico; 2) in Saudi Arabia with a restaurant in Jeddah on the basis of franchising relationship with a qualified Arab partner. The restaurant âIl Vero Alfredoâ is in the Registry of âHistoric Shops of Excellence of the Municipality of Roma Capitale.
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love it!
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what temp should the oven be thanks
Preheat the oven to 375°F (190°C).
real goodness! Dropping a like for you ðð
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Its pronounced "Yee row"
Have made these many times successfully. Easy and delicious!
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Yummy. We love Peruvian food. My favorite dishes are Ceviche and is Lomo Saltado. ð
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Wow very authentic pasta recipe âĪâĪâĪ love it ð Done subscribing ððĪĪ
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