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Thread: Cơm gà Hải Nam

  1. #1
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    Cơm gà Hải Nam

    Ăn cơm gà coi đá banh Champions League ở châu Âu, phê bá cháy.

    Món này có ai ăn qua chưa, chắc có công thức rồi nên guppy khỏi đăng


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    chưa ăn qua,
    guppy chỉ cách làm đi, nhìn dĩa cơm, thèm quá

  3. #3
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    Hainanese
    chicken rice originated from Hainan, China and is now a popular dish in Singapore.
    Hainanese chicken rice comes with three dips. There is always chilli sauce and
    ground ginger, dark soya sauce as a third choice, in Hainan it is an oyster sauce-garlic
    mix. Another difference, India and Malay influences have made Singaporean like
    thechilli dips hotter. And while the Hainanese sauce is watered down with white
    vinegar, people prefer the fruity sourness of local limes (sambal belacan style)
    in a thick sauce enriched with chicken dripping.

    In Vietnam you
    can visit some Hainanese sytle chicken stall eateries on Hai Ba Trung st. in
    District 1. For closer, in Boston you can sample this delicious dish at Aneka


    Rasa in Allston
    or Penang in Chinatown. But for the adventurous home chefs, you can try the
    easier-to-follow recipe below to impress your dinner guests.


     


    Ingredients
    for the chicken :


    1 whole Chicken
    (to be boiled in a large pot of water by itself)


    70 ml of Sesame
    Oil 60 ml of Light Soy Sauce


    1 medium sized
    cucumber 1 sprig parsley


    60 ml of Concentrated
    Chicken Stock ( made from boiling chicken bones or from chicken stock concentrate
    e.g. Maggie chicken stock)


    Ingredients for
    Chicken Stock (Optional)


    300 to 500 gm
    of chicken feet or bones. 2 liters of water


    Ingredients
    for the rice


    1 Clove Garlic
    20 gm Ginger Bruised


    4 cups of Thai
    Fragrant Rice Cooking Oil


    150 gm of chicken
    fat Chicken Stock


    1/2 teaspoon of
    salt


    Water that was
    used to boil the chicken (some to be used for cooking the rice, the balance
    is to be used as a base stock for an accompanying soup)


    Ingredients
    for the condiments


    20 gm Galangal
    (optional) 100 gm Ginger


    100 gm red peppers
    1 teaspoon chicken oil


    20 ml concentrated
    chicken stock 10 to 15 ml of dark soy sauce for each diner as dip


    2 cloves Garlic


    Ingredients for
    Soup to accompany the Chicken rice


    Balance of water
    used to boil the chicken 250 gm of cabbage


    20 gm peeled shallots
    Spring onion for garnishing


    METHOD


    Stock


    1. First start
    preparing the stock. Simmer the chicken feet or bones for about 2 hours in the
    stated amount of water. By the time the stock is ready for use, ensure that
    there about 1.5 liters left after evaporation of the water during simmering.
    This makes the stock more concentrated and thus more effective. If this stock
    is used then the need for chicken concentrate or powder is not necessary.


    2. While the stock
    is simmering, check and clean the whole chicken. Boil a large pot of water.
    The water has to be sufficient to cover the whole chicken. Bring the water to
    a boil. Put the whole chicken into the pot of boiling water. The fire should
    be strong so as to bring the water to a boil again as soon as possible. Approximately
    15 minutes cooking is required. A good way to test whether the chicken is cooked
    or not is to get a skewer and stab the meatiest part of the chicken (e.g. the
    thigh) and if the meat is soft and easily penetrated, we know that it is cooked.
    Remove the chicken and let it cool down.


    3. When the chicken
    is cooling down, the rice can be prepared. The rice is just as important as
    the chicken. This because the essence of good chicken rice is having tasty rice.
    Fry the uncooked rice in a wok with some of the chicken oil l obtained from
    the fat as well as some cooking oil. Keep on frying in a moderate fire. Continuously
    keep on turning over the rice so that it does not burn at the bottom of the
    wok. Continue until the rice turns a slight golden yellow shade. Next pour the
    rice into a pot. Add some chicken stock, salt and the balance of the water required
    is obtained from the water used to boil the chicken. The liquid added should
    cover the rice by about 1/2 an inch. Add 1 clove crushed peeled garlic and a
    piece of about 20 gm bruised ginger to the pot. Cook the rice. Serve in a bowl
    or plate.


    4. While the rice
    is cooking, the chicken should have cooled down. The whole chicken should then
    be brushed evenly with sesame oil. This should be done as soon as the chicken
    is cool enough to handled Otherwise chicken skin would darken. The sesame oil
    also gives a fragrance and flavoring the the chicken. No salt is to be added
    to the chicken. The cooked chicken is then cut up into appropriate sized pieces
    and served on a large plate. It is not easy to cut a large chicken and yet not
    mess up the chicken. An alternative would be to debone the chicken meat in whole
    intact chunks as large as possible with the skin intact on the meat. These are
    then cut up into appropriate sized pieces. The chicken must not be overcooked.
    Served as shown in the above picture.


    5. The condiments
    are prepared by grinding the ginger and galangal(optional) together. 5 to 10
    ml of concentrated chicken stock is added. About 1 tsp. of chicken oil is also
    added. The red peppers are then ground with the peeled garlic. They are served
    separately as shown in picture.


    6. The soup is
    then made using the balance of the stock and water that was used to boil the
    chicken. Add the shredded cabbage. Add the peeled shallots. Add the shredded
    cabbage. Add salt to taste. Simmer for 15 minutes.Cut the spring onion and garnish
    the soup.


    7. The chicken
    rice should be served as shown in the picture above. The condiments should used
    as a dip for the chicken.


  4. #4
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    đói bụng quá xá đi.
    Bro Guppy làm ơn chỉ cách làm VN đi, hay chỉ cách bro làm đi, dài quá HN làm biếng đọc
    "Người đến làm chi cho tôi nhớ
    Len lõi vào hồn nổi vấn vương
    Ngày tháng dần trôi như bất tận
    Yêu ai, tôi yêu mãi muôn đời ... "

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    Trời, recipe để ở website của guppy đó.

    Okie, tóm tắt là mua con gà về đun nước sôi, luộc 15 phút, tắt lữa, để trên bếp 45 phút cho nó chín, đem gà ra đợi nguội bôi dầu mè lên da do da khỏi khô và đen.

    Gạo vò, xong rang với mở gà, gừng, và tỏi khoảng 15 phút, xong đổ gạo rang vô lò nấu cơm, dùng nước stock gà nấu thay vì dù nước.

    Nước chấm thì xay gừng, tỏi, 1 tí riềng, ớt đỏ, quện chung với tí dấm, nước mở gà. Xì dầu thì quậy chung với tí dầu mè.

    Sắt dưa leo ăn chung với cơm gà

    Bon appetit

  6. #6
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    Nice, we have the same computer monitor.

  7. #7
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    Không hiểu.

    Có thể chỉ cặn kẻ hơn không , xem khong hiểu va không biết làm luôn .

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    Co*m Ga` Xiu Xiu ( hay co`n goi. la` Co*m Hai? Nam )
    Post by :NguaMieng
    Date : 03/25/2003

    Ingredients:
    1 1/2 kg whole chicken
    2 cups long grain rice
    14 shallots
    12 pips garlic
    ½ inch long ginger
    1 tsp salt
    ½ tsp pepper
    4 tbsp cooking oil
    Ingredients for Chicken stock:
    250 gm chicken bones
    750 ml water
    salt to taste

    Ingredients for Chilli Sauce:
    5 red chillies
    4 pips garlic
    1 lime
    1 Tbsp sugar
    ½ inch long ginger
    ¼ tsp salt
    Garnishing Ingredients:
    1 cucumber
    1 tomato
    1 sprig spring onion
    2 tsp sesame oil
    2 tsp light soya sauce

    Preparation of Ingredients:

    Boil chicken bones with water to obtain chicken stock. Add salt to taste.
    Smash 8 shallots, 6 pips garlic and ginger.
    Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.
    Finely slice the remaining shallots and chop the remaining garlic.
    Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.
    Finely slice the cucumber and tomato.
    Cut the spring onions into 2 cm lengths.
    Mix the sesame oil and light soya sauce together.

  9. #9
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    Vietngan,

    Dám dành khách món cơm gà với gup hả ? Hì hì, công thức được đó nhưng chưa toạn vẹn thì phải, sao chỉ dữa chừng thì ngưng tay vậy ?

  10. #10
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    Co*m Ga` Xiu Xiu ( hay co`n goi. la` Co*m Hai? Nam )


    Ingredients:
    1 1/2 kg whole chicken
    2 cups long grain rice
    14 shallots
    12 pips garlic
    ½ inch long ginger
    1 tsp salt
    ½ tsp pepper
    4 tbsp cooking oil
    Ingredients for Chicken stock:
    250 gm chicken bones
    750 ml water
    salt to taste

    Ingredients for Chilli Sauce:
    5 red chillies
    4 pips garlic
    1 lime
    1 Tbsp sugar
    ½ inch long ginger
    ¼ tsp salt
    Garnishing Ingredients:
    1 cucumber
    1 tomato
    1 sprig spring onion
    2 tsp sesame oil
    2 tsp light soya sauce

    Preparation of Ingredients:

    Boil chicken bones with water to obtain chicken stock. Add salt to taste.
    Smash 8 shallots, 6 pips garlic and ginger.
    Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.
    Finely slice the remaining shallots and chop the remaining garlic.
    Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.
    Finely slice the cucumber and tomato.
    Cut the spring onions into 2 cm lengths.
    Mix the sesame oil and light soya sauce together.
    Wash the rice grains

    Method:
    Heat oil in wok. Fry the chopped garlic and sliced shallots until golden brown. Then add in the washed rice grains and continue to fry until fragrant.
    Transfer the fried rice grains into a rice cooker. Add in the chicken stock and continue to cook until rice is done.

    Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender.
    Once the chicken is cooked, remove from heat and cut into bite-size pieces.
    Arrange the cucumber and tomato slices around the edge of a serving platter. Then place the chicken pieces in the centre of the same platter. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.
    Serve chicken with the steamed rice and chilli sauce.

  11. #11
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    Don co' an com ga` nay` o tiem Malaysia, ga` an ngot lem'...yummi...
    Chưa quen, chưa nói, chưa cười.
    Mà sao em đã đọng vào trong anh.
    .....Oh babe.. babeeee...ohhhhhh....


  12. #12
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    Quote Originally Posted by guppy
    Nước chấm thì xay gừng, tỏi, 1 tí riềng, ớt đỏ, quện chung với tí dấm, nước mở gà. Xì dầu thì quậy chung với tí dầu mè.

    Bon appetit
    Guppy,
    HN đang làm cơm gà, nhưng đến fần nước chấm thì không hiểu rõ
    Có thể thay nước mỡ gà bằng nước hầm gà hay dầu ăn được không ?
    Còn xì dầu quậy chung với dầu mè để làm gì vậy ?
    Vậy khi ăn thì chấm gà với nước nào ??? Tại sao lại có 2 chén nước chấm ?
    Không có chanh, nước mắm gì sao ?
    ACE nào biết thì chỉ cho HN há, nấu cơm, hầm gà xong hết rồi, mà đến fần nước chấm thì bí lù ....
    "Người đến làm chi cho tôi nhớ
    Len lõi vào hồn nổi vấn vương
    Ngày tháng dần trôi như bất tận
    Yêu ai, tôi yêu mãi muôn đời ... "

  13. #13
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    coi bộ bữa nay bông bự phải đi ăn Macdonald rồi

  14. #14
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    Quote Originally Posted by HoaNhi
    Guppy,
    HN đang làm cơm gà, nhưng đến fần nước chấm thì không hiểu rõ
    Có thể thay nước mỡ gà bằng nước hầm gà hay dầu ăn được không ?
    Còn xì dầu quậy chung với dầu mè để làm gì vậy ?
    Vậy khi ăn thì chấm gà với nước nào ??? Tại sao lại có 2 chén nước chấm ?
    Không có chanh, nước mắm gì sao ?
    ACE nào biết thì chỉ cho HN há, nấu cơm, hầm gà xong hết rồi, mà đến fần nước chấm thì bí lù ....
    Hoanhi,

    Món gà này là món gà Hải Nam thì làm gì có chanh với nước mắm như món gà Việt Nam của mình.

    Ăn cơm gà này thì thịt gà có thể chẩm chung hai loại nước chấm, nước chấm thứ nhất thì dể làm và đơn giản vì chỉ có xì dầu với dầu mè (3 phần xì dầu, 1 phần dầu mè)

    Nếu quên không có nước mỡ gà, thì khỏi bỏ nó cũng được, đại khái dùng gừng xay, tỏi xay, và ớt đỏ xay, cho tí chanh, muối vô, cho tí nước luộc gà vô cũng được cho nó đỡ đặt.

    Cách ăn: Chặt gà ra, bỏ nước xì dầu và dầu mè vô đáy dĩa hơi sâu, lát thịt gà lên trên sauce xì dầu đó (nhớ đừng bỏ nhiều sauce xì dầu, chỉ đủ để ướt phần dưới lớp thịt gà thôi). Sau đó lấy một cái chén nhỏ đựng sauce của tổi, gừng, ớt đỏ kế bên thịt gà, khi ăn thì gắp thịt (đã thấm tí xì dầu và dấu mè) chấm vô sauce gừng, tỏi, ớt thì thịt gà sẻ có mùi vị rất thơm ngon.

  15. #15
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    Thanks Guppy.
    Hôm qua HN nấu cơm gà rồi, chỉ có nước chấm là làm nước mắm gừng giã chanh thôi, cái này là chế đại, tại vì hỏng biết cách ăn ra sao ....Dzậy là ăn cơm gà VN ...., mai mốt làm lại. Hèn gì nhà HN nói cơm thì thấm tháp, mà nước sốt thì ngộ quá, giống VN
    "Người đến làm chi cho tôi nhớ
    Len lõi vào hồn nổi vấn vương
    Ngày tháng dần trôi như bất tận
    Yêu ai, tôi yêu mãi muôn đời ... "

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