Recipe: Oishi Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired For Vegan's Friend

Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired.

You can Have Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired using 27 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired

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

Ginger Chicken with Bulgur Pilaf and Beans, Hainanese-inspired 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..