Скачать с ютуб Hainanese “Chicken Rice” Burger with Soy Sesame Mayo в хорошем качестве

Hainanese “Chicken Rice” Burger with Soy Sesame Mayo

00:00 Motivation 01:03 Making the burger bun out of chicken stock vs milk 04:10 Chicken meat 04:48 Making the soy sesame mayo 08:22 Chilli sauce and dark soy sauce 09:10 Vegetables for the burger 09:29 Assemble and taste Hainanese Chicken Rice Burger (poached chicken) Soy sesame mayo 1 egg 500g neutral oil 15g soy sauce 15g sesame oil 4 pieces of boneless chicken thigh leg or 4 pieces of halved chicken breast 4 burger buns Chicken fat Chilli sauce Dark soy sauce Cucumber Tomato Coral lettuce Prepare the soy sesame mayo by beating an egg vigorously with a whisk until foamy and continue beating while slowly drizzling in neutral oil. Mix in soy sauce and sesame oil into the mayo. Poach the boneless chicken in 80 degC water for about 20 minutes or until the internal temperature reaches 73 degC for the chicken thigh or 68 degC for the chicken breast. Then chill the meat in ice water. Slice cucumber and tomatoes into thin slices and cut off the ends of a piece of coral lettuce to curl into a circle. Slice the buns into half and spread chicken fat over the exposed halves. Lightly toast the bun in a dry pan over medium heat and lightly press for good contact for about 3 minutes or until the edges turn brown (check regularly to prevent burning!). Spread 2 teaspoons of chilli sauce over the bottom bun, top with a piece of chicken meat, spread 2 teaspoons of soy sesame mayo, add 2-3 slices of tomatoes and cucumbers each, add a curl of coral lettuce, spread 1 teaspoon of dark soy sauce onto the top bun, and cover the top to form a burger. Burger Bun recipe from Chainbaker:    • How to Make Super Soft Tangzhnong Bur...   Chilli sauce and dark soy sauce:    • Chicken rice sauces made from scratch   How to make chicken fat:    • How to get chicken oil from 1 chicken   Reddit thread:   / substitute_chicken_stock_for_water_with_bread