How To Make Hainanese Chicken Rice At Home
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- Опубликовано: 7 июл 2024
- This is probably the most chicken-y chicken recipe on the planet. Although this originates from a dish in the Hainan region of China, Chicken Rice is one of the national dishes of Singapore. This is crazy delicious, and it's probably one of the most tender ways to eat a chicken.
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Ingredients
4-5lb chicken
2 inch knob of ginger
6 cloves garlic
8 green onions
2 quarts of water
1 tbsp of salt
1 tbsp chicken better than booty
1 tbsp of soy sauce
sesame oil for skin
Rice
300g jasmine rice
4000ml Chicken Broth
5 cloves Garlic
1 small Shallot
Reserved chicken fat
Dark Soy Sauce
5ml Dark Soy
30g Sugar
5ml Chicken Broth
Ginger scallion oil
20g grated ginger
30g green onion
60ml cooking oil (300f)
15ml sesame oil
4g sugar
2g salt
2g msg
00:00 - Why Chicken Rice
00:25 - Equipment Needed
00:46 - What Is Poaching
01:06 - Cleaning The Chicken
01:50 - Broth Prep
03:32 - Ginger Scallion Oil
04:56 - Fried Shallots
06:06 - Sweet Soy Sauce
06:38 - Removing/ Cooling The Chicken
07:40 - Chicken-y RICE
09:36 - How To Break Down A Chicken
11:58 - How To Serve This
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Хобби
crazy how good this channel is with little to no views and subscribers, i believe it is that i am here before this blow up.
I'm so glad you think so, I really appreciate it!
One of my favorites, the ginger-scallion sauce...
Also, the chefs kiss bite [there are only two bites] from every chicken, that oyster!!! 😋
Well done video, easy to follow along. 👍 🌝
Glad you enjoyed it! Totally agree on the oysters, easily the best carving snack.
This is awesome! For sure trying this in our kitchen!
Hope you like it!
YES YES YES YES
Thanks! How long after adding the oil to the ginger do I add the green onion? While oil still "hot" or a couple minutes later? Or does it even matter?
I always add it pretty much right after the ginger stops bubbling. The oil will still be hot, but it won't negatively impact the sauce!