dlu ak pas krj ikut org melayu nasinya itu dikasih serai biar tmbah wangi,serai sama halia,trus itu menggongso berasnya pakek minyak wijen bkn minyak biasa hehe
kenapa ya jaman skrg masak apa apa harus pake kaldu, micin, padahal nasi sudah manis, ayam sudah manis, harusnya alami saja nasinya, klo lauk pauk okelah, ini nasi dikasi gula kaldu, sumber penyakit
Great receipe, but if you want to take this dish to the next level. -make a concentrated chicken stock from chicken bones separately -Mince into paste 2:1:1 ginger, garlic, shallots, add tiny bit of turmeric for color -add pan nan leaf in rice -cut chicken fat and render the fat out and put with the paste above as you cook -personally I don’t add chicken powder
I do use chicken fat to fry the garlic sometimes, it gives nice aroma and glossy look to the rice . But I won’t add pandan leaf and turmeric to my Hainanese chicken rice though, it’s just not a authentic way to cook Hainanese chicken rice.
@@kriscookbook9966 actually, pandan leaf is necessary and traditionally added into the rice mix, whilst I agree turmeric isn’t but lots of restaurants add a tiny little bit to enhance the colour.
