Cơm Gà Hải Nam (Hainanese Chicken Rice - Vietnamese Style)

Instructions

1. 1Rinse the about 1360 g whole chicken thoroughly under cold water.
2. 2In a large heavy-bottomed pot, combine the rinsed chicken, 4 slices of ginger, 4 crushed cloves of garlic, and 2 chopped stalks of scallions. Add enough water to completely cover the chicken. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 45 minutes, or until the chicken is cooked through. You can check for doneness by piercing the thickest part of the thigh with a skewer; the juices should run clear, and the internal temperature should reach 74°C.
3. 3Carefully remove the cooked chicken from the pot and place it on a clean plate or cutting board. Allow the chicken to cool slightly for about 10-15 minutes, which helps the juices redistribute, making the meat more tender. Reserve the 6 cups of chicken broth remaining in the pot.
4. 4While the chicken is cooling, thoroughly rinse the 2 cups of jasmine rice under cold running water until the water runs clear. In a separate medium pot, combine the rinsed rice with 4 cups of the reserved chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to the lowest setting, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes after cooking.
5. 5Cut the slightly cooled chicken into bite-sized serving pieces. You can do this by separating the legs and wings, then slicing the breast meat.
6. 6Prepare the dipping sauce by combining 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl. Stir well to combine.
7. 7Serve the cut chicken pieces over the fragrant jasmine rice. Garnish with 2 tablespoons of chopped cilantro and the sliced medium cucumber. Serve the prepared dipping sauce alongside the chicken and rice.

Related Guides