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Cơm Gà Hải Nam – Vietnamese Hainanese Chicken Rice
More recipes: Vietnamese Recipes · All Asian Recipes
Cơm Gà Hải Nam – Vietnamese Hainanese Chicken Rice
Laura Chen
4
20 Minuten
60 Minuten
650
Vietnamese
Main course
Cơm Gà Hải Nam is a popular Vietnamese take on the classic Hainanese chicken rice. The dish pairs tender poached chicken with fragrant rice cooked in chicken broth, and it is traditionally served with fresh herbs and a special dipping sauce.
Ingredients
- 1 whole chicken (about 1.5 kg)
- 400 g jasmine rice
- 560 ml chicken broth
- 3 garlic cloves
- 1 piece of ginger (about 50 g)
- 3 scallions
- 1 bunch of cilantro
- 1 cucumber, sliced
- 2 tbsp sesame oil
- salt and pepper, to taste
For the dipping sauce:
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 2 garlic cloves, chopped
- 1 chili pepper, chopped
Instructions
- Wash the chicken thoroughly and put it in a large pot. Cover with water, bring to a boil and simmer for about 45 minutes.
- While the chicken cooks, wash the rice and drain it.
- Peel the garlic and ginger and chop them finely. Cut the scallions into thin rings.
- Heat the sesame oil in another pot. Fry the chopped garlic, ginger and the white parts of the scallions until fragrant.
- Add the drained rice, fry briefly and then pour in the chicken broth. Add salt, bring to a boil and simmer over low heat for 15 to 18 minutes, until the rice is cooked.
- Take the cooked chicken out of the pot, let it cool and cut or pull the meat into pieces.
- For the sauce, mix all the ingredients in a small bowl and taste.
- Arrange the chicken on a platter and serve with the rice, cucumber slices and fresh cilantro. Serve the sauce on the side.
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More recipes: Vietnamese Recipes · All Asian Recipes