Sous Vide Hainan Chicken Rice
Total time
Author: Mike Hsu
Recipe type: Main
Cuisine: Chinese
Serves: 2-4 servings
- 2-3 lbs whole chicken
- 2 tbsp kosher salt
- 1” ginger
- 5 stalks green onion
- 1 tsp sea salt
- 3 cups uncooked long grain jasmine rice
- 2 tbsp chicken fat
- 1 tsp sesame oil
- 3 cloves garlic
- 1” ginger
- 3 cups of chicken stock
- 1 tsp salt
- 10 fresh red chili
- 4 cloves garlic
- 1" ginger
- 1 tbsp lime juice
- 2 tbsp chicken broth
- 1 tsp salt
- 3” ginger
- 4 stalks green onion
- 2 tsp salt
- ¼ cup vegetable oil
- cucumber
- cilantro
- soy sauce paste
- Cut chicken up to have wings, legs, thighs, and deboned breasts and add ginger and green onion to sous vide.
- Sous vide chicken at 150°F for 1.5 hours, remove breast
- Sous vide legs and thighs for another 30 minutes
- Using the remaining carcass and make chicken stock by adding water, ginger, green onion and salt.
- Render chicken fat, stir fry with ginger and garlic and sesame oil until fragrant.
- Add in rice and continue stir-fry until rice is a bit translucent
- Put contents into rice cooker and add chicken stock
- cook rice according to rice cooker instructions
- Remove seeds from red chili (optional)
- Blend ingredients in a blender until smooth
- Finely grate ginger and mince green onions
- Heat up oil until smoking
- Pour oil onto ginger and green onion mixture
- Add salt to taste
- Garnish with sliced cucumbers and cilantro
- Pour out soy sauce paste as another dipping sauce
Recipe by It's My Dish at https://itsmydish.com/hainan-chicken-rice/
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