Hainan Chicken Rice - chicken legs with brown rice (OUTSIDE PRODUCTION)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel 2 onions, 2 cloves of garlic and half the ginger and chop them coarsely. Remove the outer leaves from the lemon grass. Cut the stalks into large pieces. Wash the chicken giblets. Bring prepared ingredients, 2 litres of cold water, 2 teaspoons of salt and peppercorns to the boil.

2. 2

   Simmer covered over a low heat for about 1 hour. Peel 1 onion, 2 garlic cloves and the rest of the ginger, dice finely. Wash the rice 2-3 times. Pour chicken stock through a fine sieve, catch it. Heat 1 tablespoon of oil in a saucepan.

3. 3

   Fry onion, garlic and ginger in it. Add rice and fry while stirring. Add 400 ml of the chicken stock. Bring to the boil and let it swell at low heat for about 18 minutes. Wash the chicken meat, dab dry.

4. 4

   Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat first on the skin side, then on the meat side for about 5 minutes each. Salt the skin side again, turn the meat over and fry the skin side crispy for another 2-3 minutes.

5. 5

   (Fry chicken legs with bones for 35-40 minutes while turning.) Peel cucumber, remove seeds and cut into strips. Arrange rice, meat and cucumber. Serve the rest of the broth and sambal oelek in small bowls.

Nutrition Facts

KCAL
490 kcal

CARBS
47 g

FATS
17 g

PROTEINS
34 g