Hainanese Chicken Rice - Cơm Gà Hải Nam | Helen's Recipes

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless breast reduces fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, and tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is often more affordable.

Mix 50 grams of normal rice with 50 grams of sticky rice, rinse a few times, and soak in water for at least one hour.

Choose a 1.5 kg average chicken, defrost if frozen, rinse well, and pat dry.

Stuff the chicken with 3 slices of ginger, 1 scallion, and 3 shallots.

Bring a large pot of water to a boil, add salt and chicken stock.

Carefully lower the chicken into the boiling water, making sure it is fully submerged.

Boil for 5 to 7 minutes, then cover the pot, turn off the heat, and leave the chicken for 45 minutes.

Prepare the rice by heating a pan on medium heat and adding chicken fat to render it out.

Remove the fat, then add 1 tablespoon each of minced garlic, shallots, and ginger, and sauté until fragrant.

Add the soaked and drained rice to the pan and toss well to coat with the aromatics.

Transfer the rice to a rice cooker, add 400 ml of the broth from cooking the chicken, and cook as normal.

To make the dipping sauce, blend 10 grams of garlic, 20 grams of ginger, 2 red chilies, 1 tablespoon of sugar, and 2/3 teaspoon of salt until smooth.

Mix the blended sauce with 1 tablespoon of vinegar and 1 teaspoon of sesame oil.

After 45 minutes, check the chicken doneness by inserting a toothpick into the thigh; if the juices run clear, it's done.

Immediately soak the chicken in a bowl of ice water to prevent darkening.

Sauté some turmeric with chicken fat and brush it over the chicken for color.

Chop the chicken into pieces and mix 4 tablespoons of broth with 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 2 teaspoons of sugar in a small bowl.

Drizzle the sauce over the chicken pieces.

Peel and cut cucumber into thick diagonal slices.

Fluff the rice and shape it in a cup, then place it on a plate.

Serve with thick soy sauce and drizzle the sauce over the rice.