Cơm Gà Hải Nam (Hainanese Chicken Rice)
A fragrant and flavorful rice dish cooked with chicken broth and served with tender poached chicken. A popular Vietnamese adaptation of a classic dish.
Ingredients
- 1 3-4 lbs Whole chicken
- 2 cups Jasmine rice
- 3 slices Ginger
- 4 cloves Garlic
- 2 stalks Green onions
- 8 cups Chicken broth
- 1 tsp Salt
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 small Cucumber
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse chicken and pat dry. Stuff ginger slices and green onion stalks into the chicken cavity.
- 2In a large pot, combine chicken broth, garlic cloves, and salt. Bring to a boil. Gently lower the chicken into the boiling broth. Reduce heat to low, cover, and simmer for 40 minutes, or until chicken is cooked through.
- 3Remove chicken from the pot and let it cool slightly. Reserve the chicken broth.
- 4Rinse jasmine rice and add it to the reserved chicken broth in the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and all liquid is absorbed.
- 5While the rice is cooking, chop cucumber into slices. Debone the cooked chicken and slice into serving pieces. Combine soy sauce and sesame oil to make a dipping sauce.
- 6Serve the fragrant rice with sliced chicken and cucumber. Drizzle chicken with dipping sauce.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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