Sous Vide Hainan Chicken Rice

• porcje: 4 servings
• czas aktywny: 30 minutes
• całkowity czas: 2 hours 30 minutes

Składniki

Chicken:

2-3 lbs whole chicken

1% kosher salt by weight of chicken

1” ginger

5 stalks green onion

Chicken rice:

1½ cups uncooked long grain jasmine rice

1 Tbsp chicken/duck fat

1 tsp sesame oil

3 cloves garlic

1” ginger

1½ cups of chicken stock

1 tsp salt

Chili sauce:

10 fresh red chili

4 cloves garlic

1" ginger

1 tbsp lime juice

2 tbsp chicken broth

1 tsp salt

Ginger sauce:

3” ginger

4 stalks green onion

2 tsp salt

¼ cup vegetable oil

Sides:

cucumber

cilantro

soy sauce paste

Wskazówki

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