How to Make The BEST Hainanese Chicken Rice at Home with Chef Simon Gault!👨‍🍳

Описание: How to Make The BEST Hainanese Chicken Rice at Home with Chef Simon Gault!👨‍🍳

Ginger Chicken with Wicked Rice and Spicy Sauce🍚🍗
Ginger Chicken & Wicked Brown Rice is my take on Hainanese Chicken & Rice, a classic dish loved by people all over Malaysia and Singapore. It takes a bit of work to make this recipe at home, but the results are totally worth it.

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Ginger Chicken with Wicked Rice
Serves 6

• 1.8 kg whole chicken (3.5 lbs)
• 1/4 cup kosher salt (the salt is for cleaning the chicken, the salt is discarded after use)
• 60 grams fresh ginger peeled and cut into thin slices
• 5 cloves garlic
• 1 spring onion cut into pieces
• 1 tablespoon sesame oil

Instructions:
1. Boil water in a pot. Clean chicken with salt, rinse well.
2. Add chicken to boiling water, skim off scum. Boil for 4-5 mins.
3. In another pot, cover chicken with cold water, add garlic, spring onion, ginger. Bring to a boil, then simmer for 25-30 mins until the internal temperature reaches 65°C (150°F) or juices run clear.
4. Transfer cooked chicken to ice water, cool. Pat dry, rub with sesame oil to retain moisture and texture.

Chicken Soup
• Season the soup with salt to taste and set aside. Just before serving, reheat and discard the garlic, spring onion, and ginger.

Wicked Rice
• 2 tablespoons sesame oil plus 1 extra tablespoon
• 3 cloves garlic finely minced
• 1 shallot finely chopped
• 1 tablespoon grated ginger (peeled and finely grated)
• 1 cup long-grain uncooked brown rice
• 2 cups chicken stock (add salt to your taste)

Instructions:
1. Place rice into a pot, and cover with cold water. Use your hands to stir the water around the rice, cleaning the rice. Using a sieve strain off the water and repeat the process three times, until the water is less cloudy.
2. In a pot, heat 2 tablespoons of sesame oil over medium-high heat. When hot, add the ginger, shallots, and the garlic and gently fry for three minutes ensuring not to burn or color the ingredients.
3. Add in your drained rice then mix well.
4. Add 2 cups of chicken stock and bring to a boil. Immediately turn the heat down to low, cover the pot, and cook for 25 minutes. Remove from heat and let sit (with lid still on) for 8-10 minutes.

Spicy Sauce
• 1 tablespoon lime or lemon juice
• 3 tablespoons reserved chicken stock
• 2 teaspoons honey
• 4 tablespoons sriracha sauce
• 3-4 cloves garlic, peeled & chopped
• 1 tablespoon ginger, peeled & grated

Instructions:
1. To make the spicy sauce: Place in a blender the lime juice, 3 tablespoons of the reserved chicken stock, honey, sriracha sauce, chopped garlic cloves, and grated ginger. Blend until smooth then set aside.

Chicken Sauce
• 8 tablespoons grapeseed oil
• 3 medium garlic cloves, finely chopped
• 4 tablespoons ginger peeled and grated
• 1 spring onion thinly sliced
• 2 teaspoons light soy sauce
• 1 teaspoon cider vinegar


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🕒 Timestamps:
⏰ 00:00 Intro
🍗 00:07 Preparing Chicken
🔥 00:41 Blanching Chicken
🍳 01:07 Cooking Chicken
🍚 02:07 Rinsing Rice
🍚 02:25 Cooking Rice
❄️ 04:01 Chicken Cooling
🍯 04:50 Glazing Chicken
🍲 05:05 Seasoning Chicken Broth
🌶️ 05:27 Spicy Sauce
🍚 06:19 Finishing Rice
🍗 06:25 Chicken Sauce
🍲 07:20 Chicken into Bowl
🍚 07:54 Fluffing Rice
🔪 08:15 Cutting Chicken
🍽️ 08:59 Serving Up

Enjoy your delicious meal preparation! 🍗🍚🍲

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