Ingredient:
- two pounds of chicken fillet
- 6 tablespoons charsiu spices
- 2.5 teaspoons of angkak.
- four drops of dark red dye
- 4 garlic cloves, soften
- two tablespoons of sesame oil
- two teaspoons of ngohiong spice
- 1 teaspoon grated ginger
- 4 tablespoons of honey
- 1 tablespoon oysters
- pepper and salt to taste
Hainan rice:
- 500 grams of rice, clean washing
- 5 garlic cloves, finely chopped
- 5 cm ginger, geprak
- 750-800 cc of chicken broth
- four tablespoons of sesame oil
- 4 tablespoon chicken oil (chicken skin heated, grab the oil)
- three tablespoons of salt soy sauce
- peppery enough.
- two leaves of pandan, sum up
- 1 leek, sum up
How to cook:
1. Chicken skewer with a fork, squeeze in all the ingredients. Insert refrigerator, wrap wrap wrap. Let it go 20 hours.
2. Chicken roast, occasionally seasoned with marinated. Cook it well.
3. Add some Fried chicken with a marinated spice.
4. Ovens at 250 degrees for 5-10 minutes until the outside is dry. Set aside.
5. For rice hainan, saute garlic and ginger with chicken oil and sesame oil.
6. Add rice, pour ketchup and add pepper. Lower the flame, stir well.
7. Load rice into rice cooker. Some chicken stock, some pandan leaves, and some chives. Cook the rice well.
8. Serve rice with chicken.
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