Скачать или смотреть Sous Vide Hainanese chicken rice ***低溫慢煮海南雞飯***EP8*** tastier and juicier meat***⾁香嫩滑

I believe many people like Hainanese chicken rice🐔🍚, it is particularly famous in Southeast Asia, but it can also be found in Australia, so you know how popular Hainanese chicken rice is.👍👍
There are different versions of Hainanese Chicken Rice. It is said that the original version of Hainanese Chicken was Wenchang Chicken found in Hainan Island, later on there are Singapore version and Malaysian version......here is the Australian version from Mamaria kitchen... 😂😂 This method may not be authentic, but the taste is really good😍😍
I usually like to use Australian free-range or corn-fed chicken 🐔🐔to cook this dish, as the chicken is leaner, less fatty, tastier and juicier meat.
I found that the chicken is perfectly cook to use “Anova sous vide precision cooker” . This method of cooking is the best and easiest way to cook any meat and also very convenient👍👍. All you have to do is combine all ingredients in a very large food saver zipper bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer and specified temperature. Then just wait for the delicious chicken to come out. The flavourful chicken broth from sous vide precision cooker is especially delicious when used it to cook Hainanese chicken rice, the chicken meat of course taste is very satisfied 😋😋, with precise temperature controls the meat quality is almost impossible to overcook, that why the meat is very moist and tender, definitely worth to try❤️❤️.
If you don’t have a Anova sous vide precision cooker, you can also use the ordinary poaching method instead.
Overall, there is no difficulty in this dish. The most difficult part for me is the chicken chopping part. Because I don’t have enough experience in chicken chopping and lack of strength, it is difficult to achieve a very professional effect.😅😅

**Sous vide Hainanese chicken rice
** Recipe

Chicken marinade :
Free-range chicken 1.5 kg
Sea salt 10g
Sand ginger powder 10g
Shao hsing cooking wine 30g
Ginger 20g
Spring onion 3 pieces

Hainanese Chicken Ingredients :
500ml water
turmeric powder
1/2 tsp
Lemongrass
1/2 piece
pandan leaves
4 pieces

Hainanese Rice Ingredients :
500g Rice
500ml chicken broth
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp minced shallots
1 tsp Sea salt
1/2 Lemongrass
4 pieces pandan leaves
2 tbsp chicken fat or sesame oil

Ginger sauce Ingredients:
50g Ginger paste
50g Chopped spring onions
1 tsp Sea salt
1 tsp Chicken powder
2 tbsp Chicken fat or sesame oil

Chilli garlic sauce ingredients:
12 pieces fresh chilli
2 tbsp minced garlic
1/2 lime juice
1 tsp sea salt
2 tbsp chicken broth

Method:
1. First wash the chicken with a handful of salt, rinse thoroughly from the inside out, and then pat
dry it with a kitchen paper towel.
2. Remove excess fat from the chicken and save it for later use.
3. Season the chicken with all marinade seasoning evenly on the inside and outside of the
chicken, and stuff the ginger and spring onions into the chicken cavity.
4. Put the chicken in a large food saver zipper bag and marinate for 6 hours or overnight
5. After marinating, put the turmeric powder into the water and stir well, then pour it into the
chicken bag, and add the lemongrass and pandan leaves
6. Prepare a pot of water and put it in a precision cooker to adjust the temperature to 75°C, then
put the prepared chicken in the water and cook for about two and a half hours to three hours
7. When the time is up, remove the chicken from the pot and save the chicken broth for later use.
Discard the ginger and spring onions.
8. Apply sesame oil on the chicken. This will help prevent the chicken from drying out.
9. Then transfer to the refrigerator for half an hour, no need to cover with plastic wrap
10. Prepare the hainanese rice, chop garlic, shallot, and ginger
11. In a large wok heat 2 tablespoons of sesame oil or chicken fat over medium heat, add ginger,
shallot, garlic and salt, fry until fragrant, then add rice
12. Transfer 500 ml reserved chicken broth, lemongrass, pandan leaves, and rice to the rice
cooker.
13. While the rice is cooking, cut the chicken into pieces for serving
14. Make ginger and spring onion sauce: In a small bowl, mix ginger paste, spring onion, salt and
chicken powder, pour in the hot chicken fat or sesame oil and stir to incorporate.
15. Make chilli garlic sauce: Put fresh chilli, garlic into a stone mill, then grind it into puree, add
lime juice, sea salt and two tablespoons of chicken broth, and stir well.
16.Serve the hainanese chicken with rice, dipping sauces, and Vegs.