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Crispy Hainanese Chicken Rice
1 Std. 10 Min.Für 4Nutri-Score C€€
C
1 Std. 10 Min.
1 Std. 10 Min.Crispy Hainanese Chicken Rice
was Sie brauchen
Zutaten
chicken marylandsFleisch4 Stücke
chicken stockVorräte1 Liter
spring onion (bunch, plus extra for the spring onion oil)Obst & Gemüse1 Stück
ginger (thumb, sliced, plus extra for the spring onion oil)Obst & Gemüse1 Stück
garlic (cloves, plus extra for the spring onion oil)Obst & Gemüse4 Stücke- sesame oilVorräte15 ml
saltGewürze5 g- chicken fat and skin (trimmed from the chicken)Fleisch60 g
jasmine rice (washed)Getreide400 g
cucumber (sliced)Obst & Gemüse1 Stück
bok choy (blanched)Obst & Gemüse300 g- neutral oilVorräte60 ml
- sweet thick soy sauceVorräte60 ml
- chilli sauceVorräte60 ml
pro Portion
Nährwerte
698kcal
- Kohlenhydrate
- 80 g
- Eiweiß
- 33 g
- Fett
- 28 g
was Sie verwenden
Utensilien
Kochtopf
Heißluftfritteuse
Bratpfanne
Stielkasserolle
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Simmer the chicken
- Put the chicken marylands in a pot with the chicken stock, spring onion, ginger and garlic.
- Simmer gently, without boiling, until the chicken is tender.
- Schritt 2
Crisp the chicken
- Remove the chicken from the pot, pat dry and reserve the stock.
- Brush with sesame oil and season with salt.
- Air fry until super crispy.
- Schritt 3
Render the chicken fat
- Render the trimmed chicken fat and skin in a pan until crispy.
- Schritt 4
Fry the aromatics and rice
- Add the garlic and ginger to the rendered fat and fry off.
- Add the washed jasmine rice and fry.
- Schritt 5
Cook the rice
- Pour in the reserved chicken stock.
- Cook until the rice is fluffy and cooked.
- Schritt 6
Make the spring onion oil
- Heat the neutral oil.
- Pour it over the spring onion, garlic and ginger.
- Schritt 7
Serve
- Serve the crispy chicken with the chicken fat rice, cucumber, bok choy, spring onion oil, sweet soy sauce and chilli sauce.