Recipe: Yummy Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired

Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired.

You can have Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired using 27 ingredients and 9 steps. Here is how you cook it.

Ingredients of Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired

  1. Prepare 2 pcs of Chicken Thighs, excess fat removed.
  2. Prepare of Brine.
  3. It’s of Water, enough to submerge.
  4. It’s 2 tsp of Salt.
  5. Prepare of Broth.
  6. Prepare 2 c of water.
  7. It’s 1 knob of ginger, sliced.
  8. You need 1/4 of a chicken broth cube.
  9. You need 1 tsp of oyster sauce.
  10. Prepare 1 tsp of fish sauce.
  11. Prepare 1 tsp of sesame oil.
  12. You need 1/2 of small onion,sliced or bunch leeks.
  13. Prepare 2 of garlic cloves, cushed.
  14. It’s 1 of green finger chili (slice in middle for heat) – optional.
  15. You need 1 pinch of peppercorns.
  16. It’s 2 pinches of sugar.
  17. Prepare of Rub.
  18. You need of Sesame oil.
  19. It’s of Salt (optional).
  20. You need of Pilaf.
  21. You need 1/2 c of Coarse Bulgur / cracked wheat.
  22. You need 3/4 c of ginger chicken broth.
  23. You need 1/4 c of water.
  24. Prepare 2 tsp of cooking oil.
  25. You need of Siding.
  26. You need 1 bunch of veggies (i used green beans).
  27. Prepare of Remaining ginger chicken broth.

Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired instructions

  1. Brine chicken in water and salt in a container overnight in the fridge..
  2. In a pot combine and boil the broth ingredients for 10-15 mins (with lid).
  3. Fish out the chicken and discard the brine water. Rub chicken with a little salt (already salty) and pour drops of sesame oil on the skin side. Then add to the boiling broth..
  4. Bring the pot to a boil again then lower heat. Simmer with lid for 5 minutes then flip to the other side and simmer another 5 minutes..
  5. Turn off heat and let it continue to cook in its residual heat for 20mins (covered with lid)..
  6. BULGUR: Meanwhile, in a pan, heat oil and toast bulgur a few minutes. Then add 1 cup of the broth from the pot of chicken. Cover and turn off heat once all liquid is absorbed. Set aside and leave covered for another 20 minutes..
  7. Go back to the pot and fish out cooked chicken. Place in a container with a little broth, skin side down to prevent from drying while you prepare the veggies..
  8. In the remaining broth in the pot, cook your veggies until done..
  9. Serve chicken with bulgur/wheat rice and veggies..

Joanna Regbert

For Granma, I Love Cooking for Granma Recipes.

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