A.I Version Article
Ingredients:
– 1 whole chicken
– 2 cups of uncooked rice
– 4 cloves of garlic
– 1 inch of ginger
– 2 stalks of spring onions
– Salt
– Pepper
– Olive oil
– Sesame oil
– 2 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– 1 teaspoon of Chinese five-spice powder
– 1 teaspoon of white pepper
– 1 teaspoon of sugar
– 4 cups of water
Instructions:
1. Rinse the chicken and trim off any excess fat. Pat it dry with paper towels and set it aside.
2. In a pot, add 2 cups of uncooked rice and rinse it with water until the water runs clear. Drain the rice and set it aside.
3. In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of Chinese five-spice powder, 1 teaspoon of white pepper, and 1 teaspoon of sugar.
4. Rub the mixture all over the chicken, making sure to get it into the cavity as well. Set the chicken aside and let it marinate for at least 30 minutes.
5. Crush 4 cloves of garlic and finely chop 1 inch of ginger. Slice the spring onions into 2-inch pieces.
6. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and ginger, and cook until fragrant.
7. Add the marinated chicken into the pot and sear it on all sides until golden brown. This will take about 2-3 minutes per side.
8. Once the chicken is seared, add 4 cups of water into the pot. Bring it to a boil, then reduce the heat to low and let the chicken simmer for about 30 minutes.
9. After 30 minutes, remove the chicken from the pot and set it aside to cool. The remaining liquid in the pot will be used to cook the rice.
10. In the same pot, add the drained rice into the liquid and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the liquid is absorbed and the rice is cooked.
11. While the rice is cooking, debone the chicken and shred the meat into bite-sized pieces.
12. Once the rice is cooked, fluff it with a fork and add 1 tablespoon of sesame oil and 1 teaspoon of salt. Mix well.
13. In a small pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced spring onions and cook for 1-2 minutes, until they are slightly wilted.
14. To serve, place a portion of the cooked rice on a plate. Top it with shredded chicken and drizzle some of the cooked spring onions and oil on top.
15. Serve the Hainanese Chicken Rice hot and enjoy!
Rewritten Version Article (No A.I)
Ingredients:
– 1 complete chook
– 2 cups of raw rice
– 4 cloves of garlic
– 1 inch of ginger
– 2 stalks of spring onions
– Salt
– Pepper
– Olive oil
– Sesame oil
– 2 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– 1 teaspoon of Chinese five-spice powder
– 1 teaspoon of white pepper
– 1 teaspoon of sugar
– four cups of water
Instructions:
1. Rinse the chicken and trim off any extra fat. Pat it dry with paper towels and set it aside.
2. In a pot, upload 2 cups of uncooked rice and rinse it with water till the water runs clear. Drain the rice and set it apart.
3. In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of Chinese 5-spice powder, 1 teaspoon of white pepper, and 1 teaspoon of sugar.
4. Rub the mixture all around the fowl, making sure to get it into the hollow space as nicely. Set the fowl apart and let it marinate for at least half-hour.
5. Crush four cloves of garlic and finely chop 1 inch of ginger. Slice the spring onions into 2-inch pieces.
6. In a big pot, heat 1 tablespoon of olive oil over medium-excessive warmth. Add the garlic and ginger, and cook dinner till aromatic.
7. Add the marinated fowl into the pot and sear it on all sides until golden brown. This will take about 2-3 mins according to aspect.
8. Once the bird is seared, upload four cups of water into the pot. Bring it to a boil, then lessen the warmth to low and let the bird simmer for about half-hour.
9. After 30 minutes, do away with the hen from the pot and set it aside to cool. The last liquid within the pot might be used to cook the rice.
10. In the identical pot, upload the tired rice into the liquid and convey it to a boil. Once boiling, lessen the heat to low and let it simmer for approximately 20 mins, or until the liquid is absorbed and the rice is cooked.
11. While the rice is cooking, debone the chook and shred the beef into bite-sized pieces.
12. Once the rice is cooked, fluff it with a fork and upload 1 tablespoon of sesame oil and 1 teaspoon of salt. Mix nicely.
13. In a small pan, warmness 1 tablespoon of olive oil over medium-excessive warmness. Add the sliced spring onions and cook dinner for 1-2 minutes, till they're slightly wilted.
14. To serve, vicinity a part of the cooked rice on a plate. Top it with shredded chicken and drizzle a number of the cooked spring onions and oil on top.
15. Serve the Hainanese Chicken Rice warm and experience!
Note: Please credit me as Author if needed my article. Thanks.
Adeline Yeo is a Freelance Writer, Blogger, Poet and Indie Musician from Asia, Singapore. My hobbies are reading books, ebooks, cooking, singing, surf net for info, window shopping, computer, yoga and exercise. Besides writing, I'm passionate of artistic activities such as; creating digital artworks, music composing, lyrics writing, beatmaking. When there is any interesting event or opportunity I'm being invited to, I felt really excited. I write about various type of niche topics articles including music, entertainment, art, technology, personal finance, health and wellness, lifestyle, food and beverage, animals, pets and others. Previously, I have contributed my articles with a travel website called Eastasy and some article directories. I have written Chinese language article contributed to a foreign idol in-print magazine called Pin Fen which was rather long time ago. Recently, I have contributed my articles with Dev.to and Zupyak.
https://www.clippings.me/adelineyeohptalentwriter
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