Hainanese Chicken Rice (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
2 cornish game hens, halved |
6 scallions, plus 4 for garnish, trimmed |
2 teaspoons sesame oil |
4 cloves garlic, minced |
2 1/2 tablespoons plus 1 tablespoon finely minced fresh ginger |
1 1/2 cups jasmine rice |
4 tablespoons soy sauce |
4 tablespoons light brown sugar |
3 tablespoons sriracha (an asian chili sauce) |
kosher salt |
Directions:
1. 1. Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat. In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions. Bring to a simmer and reduce the heat to low so the water just barely bubbles. Simmer for 30 minutes. Remove the hens and allow to cool; strain and reserve the broth.
2. 2. In a medium saucepan, melt the reserved fat and the sesame oil over medium heat. Remove any skin or browned bits. Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute. Stir in the rice and toast until opaque, about 2 minutes. Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes.
3. 3. Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves. In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth. In a third bowl, combine the Sriracha and 2 tablespoons broth.
4. 4. Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side. Spoon the broth and condiments over the rice, or as desired.
5. Calories: 563
6. Total Fat: 22 grams
7. Saturated Fat: 6 grams
8. Total Carbohydrate: 42 grams
9. Protein: 46 grams
10. Sodium: 1713 milligrams
11. Cholesterol: 218 milligrams
12. Fiber: 0.5 grams
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