Minimalist Hainanese Chicken Rice | Asian versions of "Marry Me" Chicken
7.4 هزار بار بازدید -
ماه قبل
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🔔This recipe inspired by Hainanese
🔔This recipe inspired by Hainanese chicken rice, I try make it simple but with more flavour and healthy so I make a quick chicken stock from scratch and it make the chicken thighs soft and easy go with the rice . I prefer use cast iron pan cooking the rice instead of the rice cooker, It is easy to use and keep your kitchen simple minimal as well. and you can serve the pan on the table. I would like to call it Asian version marry me chicken. Hope you like it.
👉How to make one pot chicken and rice with spicy sauce from the scratch #chickenrecipe
➡️Ingredients:
🍴For the chicken stock:
- 4 chicken thighs with bone and skin
- 2 shallots (80g), peeled and halved
- 1 carrot (150g), roughly chopped
- 2 celery sticks (100g)
- 3 garlic cloves
- 10g ginger
- 1 sprig of thyme
- 2 bay leaves
- 100ml white wine
- 3 shiitake mushrooms
- 500ml water
- 1 tsp black peppercorns
- Olive oil
🍴For the spicy sauce:
- 2 red bird's eye chilies
- 8g ginger
- 3 garlic cloves
- 1/2 lemon, juiced
- 1 tbsp sesame seeds
- 1 tbsp light soy sauce
- Ground rock salt
🍴For the rice:
- 150g basmati rice
- 300ml chicken stock
- 1 spring onion, chopped
- 3 shiitake mushrooms, finely chopped
- 4 chicken thighs
- Ground rock salt
🍴For garnish:
- Finely chopped parsley
🍽️Serves 2
➡️Methods:
1. Prepare the Chicken:
- Poach the chicken thighs in hot water for 1 minute. Remove any feathers on the skin and give the skin a clean.
2. Make the Chicken Stock:
- Heat a sauté pan with olive oil over medium heat. Sauté the shallots, garlic, and ginger until fragrant.
- Add the carrot, celery, and shiitake mushrooms. Cook for 3-4 minutes.
- Pour in the white wine to deglaze the pan, then add water, bay leaves, and black peppercorns. Mix well.
- Add the chicken thighs, cover, and simmer for about 40 minutes.
3. Prepare the Spicy Sauce:
- Roughly chop the chilies, ginger, and garlic. Pound into a paste with a pinch of salt using a mortar and pestle.
- Transfer the paste to a bowl, add lemon juice, sesame seeds, and soy sauce. Mix well and set aside.
4. Finish the Chicken:
- Remove the chicken thighs and shiitake mushrooms from the stock. Finely chop the mushrooms and set aside.
- Strain the stock and reserve it for cooking the rice.
5. Cook the Rice:
- Toast the rice in a frying pan until fragrant. Add the reserved chicken stock(300ml) and stir well.
- Mix in the chopped shiitake mushrooms. Place the chicken thighs on top and sprinkle with chopped spring onion.
- Cover and simmer on low heat for about 20 minutes or until the rice is cooked.
6. Serve:
- Pour the spicy sauce over the chicken thighs and rice as desired.
- Garnish with finely chopped parsley and serve directly from the pan.
Enjoy your dish!
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@shokuikucuisine
👉How to make one pot chicken and rice with spicy sauce from the scratch #chickenrecipe
➡️Ingredients:
🍴For the chicken stock:
- 4 chicken thighs with bone and skin
- 2 shallots (80g), peeled and halved
- 1 carrot (150g), roughly chopped
- 2 celery sticks (100g)
- 3 garlic cloves
- 10g ginger
- 1 sprig of thyme
- 2 bay leaves
- 100ml white wine
- 3 shiitake mushrooms
- 500ml water
- 1 tsp black peppercorns
- Olive oil
🍴For the spicy sauce:
- 2 red bird's eye chilies
- 8g ginger
- 3 garlic cloves
- 1/2 lemon, juiced
- 1 tbsp sesame seeds
- 1 tbsp light soy sauce
- Ground rock salt
🍴For the rice:
- 150g basmati rice
- 300ml chicken stock
- 1 spring onion, chopped
- 3 shiitake mushrooms, finely chopped
- 4 chicken thighs
- Ground rock salt
🍴For garnish:
- Finely chopped parsley
🍽️Serves 2
➡️Methods:
1. Prepare the Chicken:
- Poach the chicken thighs in hot water for 1 minute. Remove any feathers on the skin and give the skin a clean.
2. Make the Chicken Stock:
- Heat a sauté pan with olive oil over medium heat. Sauté the shallots, garlic, and ginger until fragrant.
- Add the carrot, celery, and shiitake mushrooms. Cook for 3-4 minutes.
- Pour in the white wine to deglaze the pan, then add water, bay leaves, and black peppercorns. Mix well.
- Add the chicken thighs, cover, and simmer for about 40 minutes.
3. Prepare the Spicy Sauce:
- Roughly chop the chilies, ginger, and garlic. Pound into a paste with a pinch of salt using a mortar and pestle.
- Transfer the paste to a bowl, add lemon juice, sesame seeds, and soy sauce. Mix well and set aside.
4. Finish the Chicken:
- Remove the chicken thighs and shiitake mushrooms from the stock. Finely chop the mushrooms and set aside.
- Strain the stock and reserve it for cooking the rice.
5. Cook the Rice:
- Toast the rice in a frying pan until fragrant. Add the reserved chicken stock(300ml) and stir well.
- Mix in the chopped shiitake mushrooms. Place the chicken thighs on top and sprinkle with chopped spring onion.
- Cover and simmer on low heat for about 20 minutes or until the rice is cooked.
6. Serve:
- Pour the spicy sauce over the chicken thighs and rice as desired.
- Garnish with finely chopped parsley and serve directly from the pan.
Enjoy your dish!
👉I would love to share my latest recipes with you! If you don't want to miss out on any of my weekly posts, please consider subscribing to my channel and clicking the notification bell. It would mean so much to me to have you as a regular viewer.
❤️Subscribe Me ↙️
@shokuikucuisine
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در تاریخ 1403/03/31 منتشر شده
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