Buzz
Occasionally changing your meal with a dish like chicken with no escape is truly reasonable.
1. Energetically learning how to make chicken with no escape
Occasionally changing your meal with a dish like chicken with no escape is truly reasonable.
When mentioning this dish, many of you might think of the famous chicken dish in Chinese historical dramas, right?
Chicken with no escape, or crispy rice-coated chicken, is a special dish with an attractive, delicious flavor.
Thanks to being wrapped in fragrant, sticky rice, the chicken meat remains tender and sweet, making the dish extremely appealing.
Let's create this appealing dish together!
Execution:
- Buy a chicken, pluck and clean it, soak it in salted water for 10 minutes, then rinse it thoroughly and drain.
- Wash and chop the spring onions. - Peel and wash the shallots and ginger, then finely chop and fry until golden.
- Heat about 1 spoonful of oil, fry the ginger until boiling, then add the spring onions and immediately remove from heat.
- Soak the glutinous rice in coconut water, salt, and cold water for a few hours, ensuring the water covers the rice by about 2 finger lengths to allow the rice to expand. When the rice has absorbed enough water, remove it and drain it.
If you want the rice to have a beautiful yellow color when soaking, add a little turmeric powder mixed with rice to create a yellow color, add a little salt, a little seasoning powder, and mix well.
- Mix the rice with salt + chicken seasoning powder + ginger-infused oil.
- Put the chicken thighs in a bowl along with salt, pepper, sugar, seasoning powder, and chopped garlic, mix well for the meat to absorb the spices. Marinate the meat for at least 1 hour or put it in the refrigerator overnight.
Marinate the chicken with spices for at least 1 hour
- Prepare a steamer (steaming pot) with boiling water. Place the glutinous rice in the steaming basket, and place the marinated chicken on top. Steam the chicken and rice for about 15 minutes until the chicken is cooked and then remove the chicken. Continue steaming the rice until it becomes soft and sticky, tasting it occasionally to check if it's cooked.
- When removing the chicken, let it cool to dry the surface.
- Line a tray with plastic wrap or aluminum foil. When the rice is cooked, spread it onto the lined tray, about 1.5 cm thick, press it evenly and firmly
Once the rice is cooked, spread it onto the lined tray
- Spread the previously fried spring onion on the rice. Place the steamed chicken on top and wrap the rice around the chicken. The more tightly the rice is wrapped, the better it will taste.
- After the chicken is tightly wrapped in the rice, remove the plastic wrap to let the rice cool completely.
- Preheat the oven to 400°F (200°C) and bake the chicken for 10 minutes, remember to turn the chicken over (the one wrapped in rice), remove the chicken after it turns light golden brown after 10 minutes.
- Heat oil in a pan until it is very hot (use a non-stick pan, you can use a moderate amount of oil, if possible, immerse the chicken in oil, the fried dish will be better). Put the chicken that has been baked and golden into the hot oil and fry evenly until the chicken wrapped in rice is golden and crispy. Quickly remove the chicken from the pan.
- Use paper towels to absorb all the oil from the rice-wrapped chicken.
According to Vietbao Newspaper
