Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired
Good for 2 chicken thighs
Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired
Good for 2 chicken thighs
Cooking 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.
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