Danie główne
Crispy Hainanese Chicken Rice
1 godz. 10 minPorcje: 4Nutri-Score C€€
C
1 godz. 10 min
1 godz. 10 minCrispy Hainanese Chicken Rice
przepis od
Janellehalil
@janellehalil
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
chicken marylandsMięso4 kawałki
chicken stockSpiżarnia1 litr
spring onion (bunch, plus extra for the spring onion oil)Warzywa i owoce1 kawałek
ginger (thumb, sliced, plus extra for the spring onion oil)Warzywa i owoce1 kawałek
garlic (cloves, plus extra for the spring onion oil)Warzywa i owoce4 kawałki- sesame oilSpiżarnia15 ml
saltPrzyprawy5 g- chicken fat and skin (trimmed from the chicken)Mięso60 g
jasmine rice (washed)Produkty zbożowe400 g
cucumber (sliced)Warzywa i owoce1 kawałek
bok choy (blanched)Warzywa i owoce300 g- neutral oilSpiżarnia60 ml
- sweet thick soy sauceSpiżarnia60 ml
- chilli sauceSpiżarnia60 ml
na porcję
Wartości odżywcze
698kcal
- Węglowodany
- 80 g
- Białko
- 33 g
- Tłuszcz
- 28 g
czego użyjesz
Przybory
Garnek
Frytkownica beztłuszczowa
Patelnia
Rondel
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Render the chicken fat
- Render the trimmed chicken fat and skin in a pan until crispy.
- Krok 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.
- Krok 5
Cook the rice
- Pour in the reserved chicken stock.
- Cook until the rice is fluffy and cooked.
- Krok 6
Make the spring onion oil
- Heat the neutral oil.
- Pour it over the spring onion, garlic and ginger.
- Krok 7
Serve
- Serve the crispy chicken with the chicken fat rice, cucumber, bok choy, spring onion oil, sweet soy sauce and chilli sauce.