Vietnamese Chicken Rice (Cơm Gà Hải Nam)

Name: Vietnamese Chicken Rice (Cơm Gà Hải Nam)
Prep time: 15 min
Cook time: 1 h
Yield: 2 people
Ingredients: 2 chicken leg quarters; 2 cup water; 1 onion; 1 talk lemongrass; 1 large piece ginger; 2 kaffir leaves; ½ tbsp turmeric powder; ½ tsp salt; 1 tsp chicken powder; 3 tbsp cooking oil; ¼ tsp turmeric powder; 3 tbsp fish sauce; 2½ tbsp sugar; 2 tbsp chicken broth; ½ tsp vinegar; 2 lice ginger; 1 Thai bird's eye chili; Sautéed scallion stem

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Prep Time
15 mins
Cook Time
1 hr
Servings
2 people
Course
Main Course
Cuisine
Chinese, Vietnamese

Vietnamese Chicken Rice (Cơm Gà Hải Nam)

Gael Pickett

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Cơm Gà Hải Nam, a spin on Hainanese chicken rice in Vietnam, highlights succulent poached chicken, fragrant rice cooked in chicken broth, and a distinctive zesty ginger fish sauce. Surely to satisfy you

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Ingredients

Servings

Chicken Rice

2 chicken leg quarters
2 cup water (500ml) (just enough to cover the chicken in the pot)
1 onion (quartered)
1 talk lemongrass (slightly pounded)
1 large piece ginger (3inch or 7cm) (sliced)
2 kaffir leaves
½ tbsp turmeric powder
½ tsp salt (adjust to taste)
1 tsp chicken powder (adjust to taste)
3 tbsp cooking oil
¼ tsp turmeric powder (for cooking rice)

Ginger Fishsauce

3 tbsp fish sauce
2½ tbsp sugar
2 tbsp chicken broth (or water)
½ tsp vinegar
2 lice ginger (15g) (minced)
1 Thai bird's eye chili (minced)
Sautéed scallion stem (saved from sautéing the rice)

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Instructions

Poaching chicken:

In a pot, add water along with all the aromatics and seasonings: onion, ginger, lime leaves, scallions, lemongrass, turmeric powder, salt, and chicken powder.
Bring the water to a boil, then lower the heat and let it simmer for about 20 minutes, allowing the aromatics to infuse their flavors.
Reduce the heat to the lowest setting. When the water is gently bubbling, gently introduce the chicken legs.
Poach the chicken over low heat for 20 minutes with the lid on. Afterwards, turn off the heat and let the chicken rest for an additional 15 minutes.
To check if the chicken is done, use a chopstick to pierce the thickest part. It's fully cooked when no pink juices come out.
Remove the chicken from the pot and wrap it in plastic wrap. Keep the chicken broth.

Cooking chicken rice:

While the chicken is simmering, you can prepare the rice. Rinse the rice with water and drain it well.
In a pot, heat 3 tablespoons of cooking oil (or rendered chicken fat). Add the white part of the scallions and sauté until they become fragrant and slightly golden.
Remove the scallions and set them aside for making the dipping sauce later.
Stir-fry the Jasmine rice with the scallion-infused oil and turmeric powder until the rice turns translucent.
Transfer the rice to a rice cooker pot and add the chicken broth (use slightly less liquid than usual because the rice is already partially cooked). Cook the rice.

Preparing the ginger fish sauce:

Mix together all the sauce ingredients - fish sauce, sugar, minced ginger, chili, chicken broth, vinegar, and the sautéed scallions.

Serving

Debone the chicken legs and cut them into bite-sized pieces (optional).
Serve Cơm Gà Hải Nam with slices of cucumber, tomato, and the ginger fish sauce. Enjoy!!

Notes

Opt for high-quality organic or free-range chicken.
Using chicken fat for sautéing the rice. It can enhance the flavor.
If you don't need your poached chicken with yellow skin, you can omit the turmeric powder.