Cơm Gà Hải Nam (Hainan Chicken and Rice) Recipe

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy when cooked.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option that can be used for cooking.

Clean the whole chicken by rubbing salt onto it and rinsing with water.

Fill a large pot with 10 to 12 cups of water and bring to a high simmer.

Peel and cut 1 onion, cut 1 shallot into thick slices, and peel and cut 1 ginger knob.

Once the water starts to form small bubbles, add the chicken, onion, shallots, ginger, and 1 teaspoon of kosher salt.

Skim the broth after cooking for 30 minutes and let it cook on high simmer for about 1 hour until the chicken is cooked.

Remove the chicken and set aside to cool completely.

Rinse and wash 2 cups of jasmine rice and set aside to air-dry.

In a large pan, add some chicken fat, shallot slices, and ginger slices; sauté for a few seconds.

Add the rice to the pan and let it cook on low to medium heat for about 2 to 3 minutes.

Remove from heat and take out the ginger, shallots, and chicken fat.

Strain the chicken broth before using it.

Add the rice into the rice cooker and pour in enough chicken broth to cover the rice by about 3/4 inch to 1 inch.

To make the sauce, in a pan, add 1 tablespoon of olive oil, then 1 teaspoon of chopped shallots and 1 teaspoon of minced garlic; sauté until slightly brown.

Add 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of sugar; mix well and remove from heat.

Cut the chicken into small pieces and enjoy with rice and sauce; optional to serve with tomato and cucumbers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens