Hainanese Chicken Rice (Cơm Gà Hải Nam)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
6
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Calories
730 kcal
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Course
Main Course, Dinner
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Cuisine
Asian, Vietnamese
Hainanese Chicken Rice (Cơm Gà Hải Nam)
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Hainanese chicken rice, Cơm Gà Hải Nam, is a dish of fragrant poached chicken and a rich, fatty rice cooked in chicken fat and broth.
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Ingredients
For the chicken
- 1 chicken about 3-4 lbs, free range organic preferred
- 2 tablespoon salt
- 1 shallot
- 8-10 cups water enough to submerge the chicken completely
- 2 tablespoon oil optional
- ⅛ teaspoon Turmeric optional
For the rice
- 2 tablespoon chicken fat
- 1 pinch Turmeric optional
- 1 shallot minced
- 2 cups rice uncooked
- 4 cups chicken broth from cooking the chicken
For the ginger scallion oil
- 2 bunches scallions chopped
- 1 large knob ginger about 40g, minced
- 1 cup oil
- ½ teaspoon kosher salt
- 1 pinch MSG optional
For the ginger fish sauce
- 1 small knob ginger about 20g, minced
- 3 cloves garlic about 15g
- 3-4 Thai chiles depending on how spicy you want the sauce
- 2 tablespoon fish sauce
- 2 tablespoon sugar
- 2 tbsp apple cider vinegar
Optional garnishes
- 1 English cucumber
- ½ lb cherry tomatoes
- fried shallots to taste
Instructions
For the chicken:
- Trim and set aside the fatty bits at the back cavity of the whole chicken.
- Add the chicken to a large pot breast side up and add enough water to submerge it completely. Add the salt and shallots. Bring the water to a boil and lower the heat to simmer the chicken for 40-45 minutes, or until the chicken reaches 165° Fahrenheit.
- Optional: While the chicken is cooking, heat the oil in a small pan over medium and bloom the of turmeric in the oil for about 30 seconds. Be careful not to burn the turmeric.
- Remove the chicken and place on a plate to cool and dry. Optional: Brush the chicken with the turmeric oil for a better color.
For the rice:
- Add the reserved chicken fat to a cool, dry pan and heat it up over medium heat until all the fat has rendered out. Remove the leftover crispy bits.
- Add the minced shallot and a pinch of turmeric (optional) and cook until the shallot has browned, about 5 minutes.
- Rinse the rice under running water. Drain it and add to the shallots. Toast the rice and coat all of the grains in the oil for about 2 minutes.
- Turn off the heat and scoop out the rice into your rice cooker. Add the appropriate amount of broth from cooking the chicken to the rice cooker (it will depend on your machine). Cook according to your rice cooker's instructions.
- If you don't have a rice cooker, follow the steps above for rinsing, draining and toasting the rice. Add the rice to a stock pot and add 4 cups of chicken broth from cooking the chicken. Stir the rice once and cover the pot and bring to a boil. Once it boils, immediately turn down the heat to the lowest setting on your stove. Simmer the rice, covered for 15-20 minutes until the rice is done. Check it around 10 minutes to make sure you don't burn the rice.
For the ginger scallion oil
- Heat the oil in a large pan over medium heat. Add the minced ginger and fry until fragrant, about two minutes.
- Add the chopped scallions, salt and msg and stir until the scallions are just wilted, about 30 seconds to a minute. Remove from the heat.
For the ginger fish sauce
- Mince the ginger, garlic and Thai chilis together
- Mix the minced ginger, garlic and chilis with the sugar, fish sauce and apple cider vinegar.
Assembling the chicken rice
- Carve your cooled chicken however you prefer. Serve with rice topped with fried shallots sliced cucumber, tomatoes and the two sauces.
Notes
- Different brands of fish sauce will have different levels of saltiness, especially the longer it's kept after opening. Taste as you go when making the ginger fish sauce. You're looking for a good balance of sweet, salty, sour and spicy.
- Kosher salt and table salt have different levels of saltiness, and different brands of kosher salt also differ. Add salt a little bit at a time and taste as you go when making the scallion oil.
- Chicken fat - If your chicken isn't very fatty or you don't want to render your own fat, you can use store bought chicken fat (schmaltz) or store bought duck fat
- Types of chicken - As referenced above, buy the best quality chicken you can find to truly enjoy this dish as it is meant to taste. I reccommend at least getting a free range, organic chicken
- Apple cider vinegar: You can use lime juice or rice wine vinegar.
Nutrition Information
Show Details
Serving
6people
Calories
730kcal
(37%)
Carbohydrates
60g
(20%)
Protein
10g
(20%)
Fat
50g
(77%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Monounsaturated Fat
30g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
3612mg
(151%)
Potassium
377mg
(11%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
366IU
(7%)
Vitamin C
17mg
(19%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 730kcal | 37% |
| Carbohydrates | 60g | 20% |
| Protein | 10g | 20% |
| Fat | 50g | 77% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 3612mg | 151% |
| Potassium | 377mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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