The ULTIMATE Sous Vide Hainanese Chicken Rice скачать в хорошем качестве

The ULTIMATE Sous Vide Hainanese Chicken Rice

Our biggest request was how to make Hainanese Chicken Rice in the sous vide - and the sous vide is definitely the right cooking apparatus for this. The sous vide allows us to get the chicken to the right tenderness and perfect texture while keeping in all the juices. Originating from Hainan, Hainan Chicken Rice is a popular dish in South East Asia. The chicken is moist and juicy and the chicken rice uses the rendered chicken fat and broth to impart a rich and deep flavor. It also comes with three signature sauces, ginger scallion sauce, chili sauce, and sweet dark soy sauce. You can definitely make this dish with just the breast or legs cooking it to your desired temperature. If you're planning to purchase equipment, please consider using our Amazon Affiliate link. It helps us to support the channel. Anova Sous Vide: http://bit.ly/KoCAnovaSV Anova Vacuum Sealer http://bit.ly/34XWgEA Anova Container http://bit.ly/2PTHTgq Ziploc Freezer Bags, Two Gallon (XL) https://amzn.to/2M7CG25 Rice Washing Stick https://amzn.to/39XyUlA Rice Cooker https://amzn.to/3cbLAaa New videos every Wednesday! Subscribe for more awesome sous vide recipes:    / kindofcooking   Instagram: Carmen @harrocarmen Kevin @kindof_cooking Ingredients Chicken Whole Yellow Chicken (best if free run and/or organic) 1 Shallot, halved 4 stalks Scallions, tied 3 Pandan Leaves, tied 2 inch Ginger, sliced 2 tablespoons Salt 4-6 cups Unsalted Chicken Broth Rice 2 ½ cups Jasmine Rice **Note we are using 3 rice cups 1 large Shallot, diced 1 inch Ginger, sliced 3 cloves Garlic, minced 3 Pandan Leaves 3 stalks Scallions Chicken Broth from Sous Vide Hainanese Chicken Chili Sauce 1-2 Long Red Chili, seeded and minced 1 inch Ginger, minced 3 cloves Garlic, minced 1 tablespoon Lime Juice 2 teaspoons Sugar ¼ teaspoon Salt ¾ cup Chicken Broth (from sous vide chicken) Ginger Scallion Sauce 2 tablespoons Ginger, grated/minced ¼ teaspoon Salt 4 stalks Scallion, 3 tablespoons oil Sweet Soy Sauce 2 tablespoons dark soy 1 tablespoon water 1 teaspoon sugar Garnish Cucumbers Scallions (optional) Coriander (optional) Recipe Chicken: Set sous vide to 160F. Trim the chicken of excess fat and remove the butt, set aside. Generously salt the chicken inside and out. Insert shallot, ginger, scallions, and pandan leaves into the cavity of the chicken Place the chicken in an extra large freezer bag. Add in 4-6 cups of chicken broth to the bag, ensuring that there’s enough to fill the cavity of the chicken. Remove the air from the bag using the water displacement method. Double bag, and repeat the water displacement method. Sous vide for 3 hours. Remove the chicken from the sous vide once time is up. Remove the chicken from the bag. Strain the broth in the bag and set aside. Discard the aromatics from the cavity of the chicken. Place chicken into an ice bath for 15-30mins. Flipping halfway through. Remove chicken from the ice water and set aside to air dry. Chicken Rice: Wash rice, drain, and set aside Over low heat, add the chicken fat to a pan. Render out the fat, careful not to burn the chicken or oil Remove the skin and fat from the pan. Add ginger, garlic, shallots, stir fry until fragrant Remove the ginger slices Add the washed rice to the pan, stir fry until well mixed and rice is coated in oil. Remove from the heat Add in the sesame oil. Transfer from the pan to a rice cooker pot Add the appropriate amount of broth from the sous vide chicken Tie pandan leaves and toss in, along with the scallions. Cook the rice. Chili Sauce Mince all the ingredients, otherwise, blitz the chilli, ginger, and garlic in a food processor. Spoon out into a bowl, add salt, sugar, lime juice, and chicken broth. Stir, and set aside. Ginger Scallion Sauce Combine ginger and scallion, and sugar in a heat proof bowl. Heat up oil and pour on top. Stir until well combined, add salt to taste. Thick Sweet Soy Sauce Head a pan on medium low heat. Add in dark soy sauce, water, and sugar. Cook and stir often until boiling. Remove from heat and pour into a small bowl. To Serve: Chop chicken into pieces. Optionally, brush sesame oil over chicken, and sprinkle a bit of salt. Garnish with scallions or coriander. Serve with rice, a side of cucumbers, and all the sauces on the side. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #sousvide #chickenrice #hainanesechickenrice