Steps to Make Super Quick Homemade Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ginger chicken with bulgur pilaf and beans, hainanese-inspired. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can have ginger chicken with bulgur pilaf and beans, hainanese-inspired using 27 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired:

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

Instructions to make Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired:

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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