Cơm Gà Hải Nam (Hainanese Chicken Rice)
Món truyền thống · Vietnamese
A classic Hainanese Chicken Rice dish featuring tender poached chicken served with fragrant rice cooked in chicken broth and fat, accompanied by a chili-garlic sauce and ginger-scallion oil.
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Nguyên liệu
- Whole chicken1 (about 3-4 lbs)
- Jasmine rice2 cups
- Chicken broth4 cups
- Ginger2-inch piece
- Garlic6 cloves
- Scallions4 stalks
- Pandan leaves2-3
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Soy sauce2 tbsp
- Lime1
- Chili peppers3-4
- Cilantrofor garnish
- Cucumberfor garnish
Các bước
- 1
Prepare the chicken: Rub the whole chicken with salt and pepper. Stuff the cavity with ginger slices, garlic cloves, and scallion whites.
- 2
Poach the chicken: In a large pot, combine chicken broth, water, pandan leaves, ginger, garlic, and scallion greens. Bring to a simmer. Submerge the chicken in the broth. Cover and poach for 30-40 minutes, or until cooked through. Remove chicken and plunge into ice water to stop the cooking and tighten the skin. Reserve the poaching liquid.
- 3
Cook the rice: Rinse the jasmine rice. In a pot, sauté minced garlic and ginger in chicken fat rendered from the poached chicken (or vegetable oil). Add the rice and stir to coat. Add 3 cups of the reserved poaching liquid and cook the rice as you would normally, either on the stovetop or in a rice cooker.
- 4
Prepare the chili sauce: Blend chili peppers, garlic, ginger, lime juice, soy sauce, and a pinch of salt.
- 5
Prepare the ginger-scallion oil: Finely mince ginger and scallions. Heat vegetable oil until hot, then pour over the ginger and scallions. Stir in a pinch of salt.
- 6
Carve the chicken: Once cooled, carve the poached chicken into serving pieces.
- 7
Serve: Plate the fragrant rice, top with carved chicken. Serve with chili sauce, ginger-scallion oil, cucumber slices, and cilantro garnish.
