Plat
Crispy Hainanese Chicken Rice
1 h 10Pour 4Nutri-Score C€€
C
1 h 10
1 h 10Crispy Hainanese Chicken Rice
ce qu’il vous faut
Ingrédients
chicken marylandsViandes4 morceaux
chicken stockÉpicerie1 litre
spring onion (bunch, plus extra for the spring onion oil)Fruits et légumes1 morceau
ginger (thumb, sliced, plus extra for the spring onion oil)Fruits et légumes1 morceau
garlic (cloves, plus extra for the spring onion oil)Fruits et légumes4 morceaux- sesame oilÉpicerie15 ml
saltÉpices5 g- chicken fat and skin (trimmed from the chicken)Viandes60 g
jasmine rice (washed)Céréales400 g
cucumber (sliced)Fruits et légumes1 morceau
bok choy (blanched)Fruits et légumes300 g- neutral oilÉpicerie60 ml
- sweet thick soy sauceÉpicerie60 ml
- chilli sauceÉpicerie60 ml
par portion
Nutrition
698kcal
- Glucides
- 80 g
- Protéines
- 33 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Marmite
Friteuse à air
Poêle
Casserole
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Render the chicken fat
- Render the trimmed chicken fat and skin in a pan until crispy.
- Étape 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.
- Étape 5
Cook the rice
- Pour in the reserved chicken stock.
- Cook until the rice is fluffy and cooked.
- Étape 6
Make the spring onion oil
- Heat the neutral oil.
- Pour it over the spring onion, garlic and ginger.
- Étape 7
Serve
- Serve the crispy chicken with the chicken fat rice, cucumber, bok choy, spring onion oil, sweet soy sauce and chilli sauce.