Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Hainanese Chicken Rice
Poached silky chicken with fragrant rice cooked in the poaching stock, served with chili and ginger sauces — Singapore's national dish.
Source
Recette de Hainanese-Singaporean tradition · 🏺 Traditionnel
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 75 min🍽 4 portions🔥 560 kcal🇸🇬 Singapour
Sans produits laitiers
Étapes
Poach the whole chicken gently with ginger and scallion in barely-simmering water for about 35 minutes, then rest it in an ice bath so the skin sets silky and taut.
Reserve the poaching stock and skim off some fat for the rice.
Fry garlic and ginger in the chicken fat, add the rinsed rice, toast briefly, then cook it in the poaching stock instead of water.
Chop the cooled chicken into pieces and brush lightly with sesame oil and soy.
Blend the chili sauce and mix the ginger sauce.
Serve the chicken over or beside the fragrant rice with cucumber, a bowl of the clear broth, and both sauces.
💡 Astuces
- The ice bath is what gives the skin its signature jelly-smooth texture.
- Cook the rice in the stock, never plain water — that's where the flavor lives.
- Keep the poaching liquid at a bare tremble so the meat stays tender.
Vous aimerez aussi
Partager cette recette
Vous l'avez préparé ? Partagez une photo dans la Vitrine.
Partagez votre création →