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guppy
12-14-2004, 03:35 PM
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

https://wfs.bc.edu/truongtu/monetwork/dining/hainanchickenweb/IMG_0678.jpg

gaucon
12-14-2004, 03:45 PM
chưa ăn qua,
guppy chỉ cách làm đi, nhìn dĩa cơm, thèm quá :cigar:

guppy
12-14-2004, 03:59 PM
<img src="https://wfs.bc.edu/truongtu/monetwork/dining/hainanchickenweb/chickenrice.gif" width="160" height="210" align="left"><font face="Georgia, Times New Roman, Times, serif" size="2">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. </font>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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. </font> </p>
<p>&nbsp;</p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2"><b>Ingredients
for the chicken :</b></font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">1 whole Chicken
(to be boiled in a large pot of water by itself)</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">70 ml of Sesame
Oil 60 ml of Light Soy Sauce</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">1 medium sized
cucumber 1 sprig parsley</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">60 ml of Concentrated
Chicken Stock ( made from boiling chicken bones or from chicken stock concentrate
e.g. Maggie chicken stock)</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">Ingredients for
Chicken Stock (Optional)</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">300 to 500 gm
of chicken feet or bones. 2 liters of water</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2"><b>Ingredients
for the rice</b></font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">1 Clove Garlic
20 gm Ginger Bruised</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">4 cups of Thai
Fragrant Rice Cooking Oil</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">150 gm of chicken
fat Chicken Stock</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">1/2 teaspoon of
salt</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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) </font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2"><b>Ingredients
for the condiments</b></font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">20 gm Galangal
(optional) 100 gm Ginger</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">100 gm red peppers
1 teaspoon chicken oil</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">20 ml concentrated
chicken stock 10 to 15 ml of dark soy sauce for each diner as dip</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">2 cloves Garlic</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">Ingredients for
Soup to accompany the Chicken rice</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">Balance of water
used to boil the chicken 250 gm of cabbage</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">20 gm peeled shallots
Spring onion for garnishing</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2"><b>METHOD</b></font></p>
<p><b><font face="Georgia, Times New Roman, Times, serif" size="2">Stock</font></b></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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. </font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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. </font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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.</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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.</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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.</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">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.</font></p>
<p><font face="Georgia, Times New Roman, Times, serif" size="2">7. The chicken
rice should be served as shown in the picture above. The condiments should used
as a dip for the chicken.</font></p>

HoaNhi
12-14-2004, 04:28 PM
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 :)

guppy
12-14-2004, 05:14 PM
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

aznblood
12-14-2004, 07:42 PM
Nice, we have the same computer monitor.

doanphuong
12-15-2004, 11:34 PM
Có thể chỉ cặn kẻ hơn không , xem khong hiểu va không biết làm luôn .

vietngan6392
12-25-2004, 10:52 PM
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.

guppy
12-27-2004, 02:33 PM
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 ?

vietngan6392
12-27-2004, 09:33 PM
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.

Don
12-29-2004, 06:36 PM
Don co' an com ga` nay` o tiem Malaysia, ga` an ngot lem'...yummi...:)

HoaNhi
01-02-2005, 03:32 PM
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 ....:(

gaucon
01-02-2005, 04:48 PM
coi bộ bữa nay bông bự phải đi ăn Macdonald rồi :p

guppy
01-02-2005, 05:47 PM
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.

HoaNhi
01-03-2005, 10:22 AM
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 :)

HoaNhi
01-03-2005, 10:23 AM
coi bộ bữa nay bông bự phải đi ăn Macdonald rồi :p

Quánh ông bây giờ, tui cũng ăn cơm gà chớ bộ, ngon lắm à nha....Mai mốt tui post hình cơm gà cho ông thèm :)