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Home ginger Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired

Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired

Name: How to cook Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-2 servings
Cuisine: Us

Introduce

Chef :

SpottedByD

Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired

Good for 2 chicken thighs

Ingredient

Food ration :

1-2 servings

2 pcs

Chicken Thighs, excess fat removed

2 tsp

Salt

1/4 c

water

1 knob

ginger, sliced

1/4

a chicken broth cube

1 tsp

oyster sauce

1 tsp

fish sauce

1 tsp

sesame oil

1/2

small onion,sliced or bunch leeks

garlic cloves, cushed

green finger chili (slice in middle for heat) - optional

1 pinch

peppercorns

2 pinches

sugar

1/2 c

Coarse Bulgur / Burghul cracked wheat / Burgoul / Bulgar

3/4 c

ginger chicken broth

2 tsp

cooking oil

1 bunch

veggies (i used green beans)

Cooking instructions

* Step 1

Brine chicken in water and salt in a container overnight in the fridge.

* Step 2

In a pot combine and boil the broth ingredients for 10-15 mins (with lid)

* Step 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.

* Step 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.

* Step 5

Turn off heat and let it continue to cook in its residual heat for 20mins (covered with lid).

* Step 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.

* Step 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.