Cжўm Gг Hбєјi Nam Hainanese Chicken And Rice вђ Chef Tu David Phu Over medium high heat, add the shallots and garlic to a large saute pan or pot with 1 tbsp of oil. saute for 30 seconds until they start to brown. add the rice and chicken fat from step 13. saute until the rice turns a light brown color. make sure to constantly mix so the rice is cooked evenly. Rinse the rice with water and drain it thoroughly. in a pot, add 3 tbsp cooking oil (or rendered chicken fat). add the white part of the scallions and sauté until fragrant and the scallions turn slightly golden. remove the scallion part and set them aside for making the dipping sauce.
Vietnamese Inspired Hainanese Chicken Rice Com Ga Hai Nam Cookin Once the chicken is cooked, we remove it from the broth and allow it to cool. i’ve read that some chefs dunk the chicken in ice cold water after cooking it. in doing so, a gelatinous layer forms on the surface of the chicken and the skin becomes more elastic. we then take the rich poaching broth to steam the rice. Heat 1.8 ounces of chicken fat, minced ginger, and garlic in a pan. when the fat has melted and the ginger and garlic turn fragrant, set aside one part of this mixture. fry the remaining spice mixture until golden. then, add the rice and stir it over low heat for about 10 minutes until it has a milky color. Add a pinch of turmeric and sauté until the shallots are browned, about 5 minutes. add rinsed, uncooked rice and toast for about 2 minutes. add the chicken poaching liquid to the rice and cook either in a rice cooker or on the stove. for the ginger scallion oil: finely chop the scallions and mince the ginger. Firmly shake the strainer of rice to expel any hidden water, and then add the rice to the pot. stir constantly with a large spoon until the grains are opaque white and feel light, about 3 minutes. reduce the heat slightly, measure out 2 ½ cups of hot broth and add the broth. expect dramatic boiling.
Comments are closed.