In this economic climate, many people are looking for a career and a way to make a living by opening a street food restaurant. Today, Phanomrung creates careers and Chef Saowakit Preeprem, Vice President of the Thai Chefs Association, will reveal the secret recipe for 'Chicken Rice' with proportions, cooking methods, and various detailed tips. He will also introduce the key points of opening a restaurant from the chef's experience, which can be applied to your restaurant. For this menu, the chef recommends using 'Phanomrung Golden Rice', which is genuine jasmine rice 105 from Ubon Ratchathani and Amnat Charoen provinces, which are the provinces that produce the best jasmine rice in the country. It is stored in a standard environment to ensure that the rice has the right shelf life. When cooked, it will rise in the pot and have a soft texture. Importantly, it comes in a 50 kg package, suitable for shops that use a lot of rice at an affordable price. When cooked as chicken rice and eaten with firm chicken and a rich sauce, it is guaranteed to be so delicious that customers will be hooked and will definitely come back to eat often. #PhanomrungRice #ChefYangSureEveryKitchenIsConfident ⚡️Special promotion, cheap every day, free shipping nationwide ???? Facebook Shop ????????www.facebook.com/panomrungrice/shop Order products at ????????https://line.me/R/ti/p/%40tgk5254y or add ????Line: @panomrungrice ???? Instagram: panomrungrice Ingredients for Hainanese Chicken Rice for 80 people #Boiled Chicken 10 capon chickens (weighing 1-1.5 kilograms each) 10,000 grams, 5 chicken ribs, 24,000 grams of boiling water (or 24 liters or to cover the chicken), 120 grams of salt, 300 grams of crushed spring onions, 300 grams of crushed coriander roots, 250 grams of crushed garlic, 90 grams of Chinese herbs (cinnamon sticks, star anise flowers), 150 grams of sliced ​​old ginger #Method 1 Heat a pot over high heat, pour in water, salt, crushed garlic, Chinese herbs consisting of cinnamon sticks and star anise flowers, crushed coriander roots, crushed spring onions, sliced ​​old ginger and washed chicken ribs. 2 When the water boils, add the chicken to boil. Reduce the heat to medium. Simmer uncovered for about 45 minutes. 3 Prepare a large food mixing container with water and ice in advance. When the chicken is cooked, soak the chicken in the container for 10 minutes to tighten the chicken skin and prevent dry meat. 4 Lift the chicken from the container of cold water and put it in another container and set aside. #Oily rice 8,000 grams of Phanomrung Thong jasmine rice, 2,000 grams of chicken skin, 250 grams of crushed garlic, 250 grams of sliced ​​old ginger, 150 grams of pandan leaves, 150 grams of coriander root, 150 grams of seasoning powder, 250 grams of light soy sauce, 60 grams of salt, 20 grams of ground pepper, 8,000 grams of stock (chicken stock) #Method 1 Heat a pan over medium heat. When the pan is hot, add the chicken skin and fry until lots of oil comes out and the chicken skin is nicely browned. Turn off the gas and set aside. 2 Scoop rice into a rice cooker. Wash the rice with clean water twice. Then pour in the oil from the chicken skin and chicken skin. Mix well. 3. Add pandan leaves, crushed garlic, coriander root, salt, pepper, seasoning powder, light soy sauce and sliced ​​old ginger into the rice cooker. 4. Scoop out the stock (chicken broth) by skimming the oily foam floating on top with water to enhance the flavor. Pour into the rice cooker. 5. Cook until cooked and set aside. #Winter Melon Soup 3,000 grams of cut winter melon, 9,000 grams of stock (chicken broth), 45 grams of chicken seasoning powder, 9 grams of salt, 6 grams of pepper, 45 grams of light soy sauce, 30 grams of sugar, 600 grams of shredded green onions #Method 1. Peel the winter melon, remove the seeds, wash it and cut into 1-inch thick pieces. 2. Scoop out the stock (chicken broth), spoon out the less oily water to the ratio according to the recipe and pour into another pot. 3. Place the pot with stock over medium heat, wait until boiling, add the cut winter melon. Season with salt, sugar, seasoning powder, light soy sauce and pepper. Mix well. 4. Boil the winter melon until almost cooked. Turn off the gas and set aside. The hot soup will gradually cook the winter melon until just right. When serving, sprinkle with a little chopped spring onion. #Chicken Rice Dipping Sauce 150 g soybean paste, 200 g ginger, 150 g peeled garlic, 100 g coriander, 150 g vinegar, 45 g sweet soy sauce, 60 g green and red chilies, 100 g sugar, 80 g stock, 20 g sesame oil 200 g soybean paste, 500 g ginger, 500 g peeled garlic, 300 g coriander, 200 g vinegar, 90 g sweet soy sauce, 300 g green and red chilies, 125 g sugar, 300 g stock, 50 g sesame oil 1 Put the chili, peeled garlic, sliced ​​ginger, coriander, and stock in a blender and blend until coarsely ground. Then add the vinegar and blend until combined. 2 Pour the blended ingredients into