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Rice Cooker Hainanese Chicken
50 Min.Für 2Nutri-Score C€€
C
50 Min.
50 Min.Rice Cooker Hainanese Chicken
was Sie brauchen
Zutaten
bone-in skin-on chicken thighsFleisch2 Stücke
sesame oil (divided)Vorräte30 ml
salt (divided)Gewürze8 g
garlic (peeled)Obst & Gemüse6 Stücke
ginger (peeled)Obst & Gemüse30 g
jasmine rice (washed)Getreide200 g
waterAndere240 ml- chicken bouillonVorräte5 g
green onions (sliced, divided)Obst & Gemüse3 Stücke- neutral oil (heated)Vorräte45 ml
- red chiliesObst & Gemüse3 Stücke
- lime juice (freshly squeezed)Obst & Gemüse15 ml
- rice vinegarVorräte10 ml
sugarVorräte5 g
soy sauce (for brushing)Vorräte15 ml
pro Portion
Nährwerte
805kcal
- Kohlenhydrate
- 83 g
- Eiweiß
- 31 g
- Fett
- 39 g
was Sie verwenden
Utensilien
Küchenmaschine
Rührschüssel ×2
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chicken
- Pat the bone-in skin-on chicken thighs dry.
- Rub with sesame oil and salt, then set aside.
- Schritt 2
Make the ginger garlic mince
- Add the peeled garlic and ginger to a food processor or blender.
- Blitz until finely minced.
- Schritt 3
Load the rice cooker
- Add the washed jasmine rice, water, chicken bouillon, salt, green onions and half of the ginger garlic mince to the rice cooker.
- Place the chicken thighs on top.
- Schritt 4
Cook on the white rice setting
- Run the rice cooker on the white rice setting until the rice is fluffy and the chicken is cooked through.
- Schritt 5
Make the ginger scallion sauce
- In a bowl, combine half of the remaining ginger garlic mince, sliced green onions, sesame oil and a pinch of salt.
- Pour heated oil over the top to release the aromas.
- Schritt 6
Make the chili sauce
- In a bowl, mix the chopped red chilies, lime juice, rice vinegar, sugar and salt.
- Stir well and set aside.
- Schritt 7
Slice and serve
- Remove the bones from the chicken and slice it.
- Serve with the cooked rice and both sauces.
- Brush the chicken with soy sauce before serving.