Dishes made from chicken are always loved by everyone not only for their nutritional value but also for their diverse flavors. Today, let’s join Điện máy XANH in the kitchen to discover 2 ways to make delicious, attractive fried chicken rice, homemade style, guaranteed not to disappoint you.
1. Fried chicken rice without frying the rice
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Preparation
10 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Fried chicken rice without frying the rice For 1 person
Rice 250 gr (1 can) Chicken thigh 1 piece (350gr) Onion 1/2 bulb Cooking oil 50 ml Turmeric powder 1.5 teaspoons Salt/ Seasoning powder A little
Tools needed
Ingredient image
How to prepare Fried Chicken Rice without frying the rice
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Preliminary processing and marinating chicken thighs
After purchasing the chicken thighs, to eliminate the unpleasant odor, rinse them briefly with water and then rub with coarse salt for about 1 minute, then rinse thoroughly with water and drain.
Once the chicken thighs are drained, marinate them with 1/2 teaspoon of turmeric powder, 1 teaspoon of seasoning, and 1/2 teaspoon of salt, then mix well for the spices to absorb evenly.
Next, use plastic wrap to cover the chicken thighs and place them in the refrigerator to marinate overnight.
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Chicken Boiling
After leaving the chicken thighs in the refrigerator overnight, take them out and put them in a pot with 500ml of water and half an onion, then place it on the stove to boil over medium heat.
Once the chicken boiling water comes to a boil, reduce the heat, use a ladle to skim off the foam, cover the pot, and simmer for about 15 more minutes.
After 15 minutes, turn off the stove and let the chicken thighs rest for about 10 minutes for the meat to cook evenly, then remove them and let them drain.
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Cooking Rice
Soak 250g of rice in water for about 15 minutes, then rinse it a few times with water and put it in the rice cooker.
Add 1 teaspoon of seasoning, 1/2 teaspoon of turmeric powder along with the chicken boiling water from earlier, then press the cook button as usual.
Tip: Cooking rice with chicken boiling water will make the rice richer, fragrant, and tastier, while the color of the rice after cooking will also be visually appealing without worrying about excess oil.
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Fry the chicken
Place a pan on the stove, add 50ml of cooking oil and heat on high fire, when the oil is hot, reduce the heat and add the chicken thighs to fry.
During the frying process, you should use a ladle to spoon the oil over the top of the chicken thighs, this will ensure that the chicken is cooked evenly and the skin is crispy.
Fry for about 4 – 5 minutes until the chicken is cooked, then take it out and place it on a plate lined with absorbent paper.
Tip:- The chicken thighs after boiling must be allowed to dry completely before frying, this will minimize oil splatter and make the skin crispier.
- The chicken thighs that are marinated overnight and then boiled before frying will not burn, the seasoning will penetrate evenly, making the chicken thighs much more flavorful when eaten.
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Final product
Place the rice and chicken thighs on a plate, garnish with a bit of green vegetables and kimchi, and you can enjoy it right away.
The plate of fried chicken rice looks very appealing with a golden color, just looking at it makes you want to taste it immediately. When you eat the chicken rice, you will immediately feel the fatty aroma, chewy texture, along with the crispy golden skin of the chicken thighs, and the meat inside is firm and not dry at all, ensuring it is irresistibly delicious.
2. Fried chicken rice
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Preparation
30 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Fried Chicken Rice For 4 people
Chicken thighs 4 pieces Rice 4 bowls Chicken eggs 3 pieces Lettuce 200 gr Tomatoes 2 fruits Cucumbers 2 fruits Chili 1 piece Ginger 30 gr (1 root) Garlic 2 bulbs Red onion 2 bulbs Mai Que Lo wine 1 tablespoon White wine 1 tablespoon Oyster sauce 2 tablespoons Cooking oil 530 ml Annatto oil 1 teaspoon Soy sauce 5 tablespoons Chicken broth 3 tablespoons Common spices A little (seasoning/ sugar/ salt/ pepper/ monosodium glutamate)
Tools for execution
Image of ingredients
How to prepare Fried Chicken Rice
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Prepare the vegetables
After buying, cut off the root of the lettuce, remove any wilted, damaged, or worm-eaten leaves.
Dissolve 1 tablespoon of salt in water, then soak the lettuce, cucumber, tomato, and chili for about 5 minutes, then rinse several times with clean water.
Cut the cucumber, tomato, and others into thin slices. Keep the lettuce leaves whole or cut them in half if they are large. Finely chop 1 red onion and half a garlic bulb, and slice 1 red onion and ginger to add to the chicken boiling water.
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Prepare and marinate the chicken
To clean and eliminate the odor of the chicken, add 1 tablespoon of white wine and 1/2 tablespoon of salt, then use this mixture to rub on the chicken thighs for about 3 minutes, then rinse with clean water and let it drain.
Put all the chicken into a bowl, add 2 teaspoons of seasoning, 1.5 teaspoons of sugar, 1 teaspoon of pepper, 1 tablespoon of minced onion and garlic, and 1 tablespoon of rice wine. Mix well and marinate the chicken for about 30 minutes.
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Boil the chicken
Put a pot on the stove, add 2 liters of filtered water, and put all the marinated chicken thighs into the pot while the water is still cold. Add sliced ginger and shallots to the pot for flavor, and cook over high heat until the water boils vigorously.
When the water has boiled, reduce the heat, skim off the foam, and cook for another 15 minutes.
Use chopsticks to pierce the meat to check if it’s cooked; if the meat is tender and no pink juice flows out, turn off the heat, cover the pot, and let it sit for another 15 minutes.
After 15 minutes, take the chicken out. For the chicken broth, adjust the seasoning to taste to use as a soup to accompany the fried chicken rice.
Tip- Do not boil too long as it will make the chicken mushy.
- After boiling the chicken, place it in a bowl of ice water to firm up the meat; after about 3 minutes, take it out to drain.
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Fried Rice
Crack 3 eggs into a bowl, add 1 teaspoon of annatto oil, then stir well.
Add 4 bowls of rice into a large bowl, pour the egg mixture in and mix well to fluff it up.
Place a pan on the stove, add 1 tablespoon of cooking oil (about 15ml) and heat, then add 1 teaspoon of minced garlic and onion to sauté until fragrant, then add the mixed rice and fry over medium heat. Stir well, seasoning with 3 teaspoons of seasoning powder, 1.5 teaspoons of sugar, and 1/2 teaspoon of pepper.
Mix thoroughly so that the rice absorbs the seasoning and becomes fluffy, fry for about 5 minutes over medium heat until the rice grains no longer stick together.
When the fried rice is still hot, place it in a bowl and press tightly, then turn it out onto a plate for an attractive shape.
Tip: Beating and mixing the eggs with the rice will help the eggs cover the rice evenly without any white or yellow spots.
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Fried Chicken
Before frying, brush soy sauce onto the chicken evenly on all sides, then let the meat rest for about 5 minutes.
Heat about 500ml of cooking oil, enough to cover the surface of the meat. Heat on high until the oil is boiling, then add the chicken thighs to fry until the bottom is golden, frying over medium heat for about 5 minutes.
When the bottom of the meat is golden, use a ladle to pour oil over the top of the chicken thighs, pouring fat over the skin to create a crispy texture and a more appealing color.
Remove the fried chicken to drain the oil.
Tip:- After removing the chicken from the water, pat the chicken dry so that it absorbs the seasoning and doesn’t splatter oil while frying.
- Do not fry the chicken for too long as it will cause the chicken to dry out and lose its flavor.
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Making the Sauce
Place a pot on the stove, heat 1 tablespoon of cooking oil (about 15ml), and add 1 tablespoon of minced garlic and onion to sauté on high heat.
Then add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, and 3 tablespoons of chicken broth. Stir well over medium heat; when the mixture boils, taste and adjust the seasoning as needed, then turn off the heat.
Pour the sauce into a bowl, add sliced chili, and it’s ready to serve.
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Final Product
A plate of fried chicken rice with a variety of colors and the aroma of crispy fried chicken thighs is truly irresistible. The chicken has a golden, crispy skin, but inside it is sweet and tender, the rice is fluffy and fragrant with egg, and paired with a little sauce, it’s perfect.
How to choose clean, safe chicken
- You should choose chicken that is medium-sized, with thin skin, and when touched, feels quite smooth and particularly has good elasticity.
- In addition, pay attention to the inside of the chicken; fresh clean chicken has naturally pink-red meat, firm texture, and a characteristic fragrant smell.
- Avoid choosing chicken with rough skin, and meat that is pale or has turned gray-black, with many bruises, as this indicates the chicken had died before being processed into meat.
How to prepare chicken without a fishy smell
- Step 1: After buying the chicken, you must pluck the feathers very clean.
- Step 2: To avoid affecting the taste and smell of the chicken after processing, you need to cut off the oil gland at the tail or you can also cut off the tail part.
- Step 3: Mix salt and vinegar, then soak the chicken for about 3 – 5 minutes and wash it clean with water. Additionally, if you don’t have vinegar, you can also use lemon juice which is very effective.
So, Điện máy XANH has just shared with you 2 ways to make fried chicken rice that are delicious and hard to resist, just with a few simple steps. Hope this helps you easily succeed and have a delicious meal with your family!
