Com Ga Hai Nam: Savor the Flavors of Vietnam | Authentic Hainanese Chicken Rice Recipe

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious while white rice is cost-effective.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are cheaper and still flavorful.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly substitute.

Slice half of the ginger thinly and mince the other half. Mince the garlic. Separate the green and white parts of the scallions. Mince one part of the scallions.

Sprinkle salt all over the chicken surface and inside the cavity. Use your hands to gently rub the salt into the chicken. Put the sliced ginger and the green part of the scallions into the cavity. Set aside some ginger slices.

Pour water into a pot. Add salt, a few ginger slices, the scallions' white parts, and shallots.

Bring the water to a rapid simmer, then slowly dip the chicken in the water and rotate it. Add the chicken completely to the pot. Reduce the heat to low and simmer the chicken for about 45 minutes. Skim the water frequently and flip the chicken halfway through cooking.

Transfer the cooked chicken to the ice bath to crisp up the skin and prevent browning.

Set aside some of the broth from boiling the chicken. Bring the remaining water to a boil and season it with salt and sugar.

Heat the chicken fat, minced ginger, and garlic in a pan. When the fat has melted, and the ginger and garlic turn fragrant, set aside one part of this mixture. Fry the remaining spice mixture until golden. Then, add the rice and stir it over low heat for about 10 minutes until it has a milky color. Remove from heat.

Add the toasted rice to the rice cooker and pour in the chicken broth. Cook the rice in regular mode. When the rice is cooked, fluff it up using the rice paddle.

Make garlic and ginger sauce: Heat ginger, garlic, and fat in a pan until fragrant. Add scallions, salt, and sesame oil. Mix well, then remove from heat and pour into a bowl. Make dark soy sauce: Heat ginger and garlic in a pan until fragrant. Add chicken broth, oyster sauce, sesame oil, and soy sauce. Stir well, then remove from heat and pour into a bowl. Make chili sauce: Combine ginger, garlic, ground chili, chicken broth, lime juice, sugar, and sesame oil. Mix well to make the chili sauce.

Remove the ginger and scallions from the chicken's cavity. Brush sesame oil on the chicken skin.

Cut the chicken into bite-sized pieces.

Spoon the rice onto a plate. Arrange the chopped chicken pieces on top, and garnish with sliced cucumber. Serve with the seasoned chicken broth and dipping sauces on the side. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens