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Hainanese Chicken Rice Recipe

Cơm Gà Hải Nam Recipe (Vietnamese Hainanese Chicken Rice)

The best-tasting cơm gà Hải Nam (Vietnamese Hainanese chicken rice) recipe is right before your eyes. Let's gather the ingredients and whip up this signature South East Asian dish!
5 from 2 votes
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Course: Main Course
Cuisine: Singaporean, Vietnamese
Keyword: Cơm Gà Hải Nam, Hainanese Chicken Rice, Vietnamese-style Hainanese Chicken Rice
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 589kcal

Equipment

  • Pan
  • Pot
  • Rice Cooker
  • Tongs
  • Rice Paddle
  • Ladle
  • Spatula
  • Basting Brush
  • Mixing Bowl
  • Knife
  • Chopping Board

Ingredients

  • 1 whole chicken about 4.4 pounds
  • 1.8 ounces chicken fat
  • 5.3 ounces rice
  • 3.5 ounces ginger
  • 1.8 ounces scallions
  • 3.5 ounces garlic
  • 1.8 ounces shallots
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • Salt

For the garlic and ginger sauce

  • 1.5 tablespoons ginger, garlic, and fat mixture
  • 1 teaspoon salt
  • 1 tablespoon scallions
  • 1 tablespoon sesame oil

For the soy sauce

  • 1 tablespoon ginger, garlic, and fat mixture
  • 1 tablespoon chicken broth
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce

For the chili sauce

  • 1 tablespoon ginger, garlic, and fat mixture
  • 2 tablespoons ground chili
  • 1 tablespoon chicken broth
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 tablespoon oyster sauce
US Customary - Metric

Instructions 

  • 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.
    Slice Half Of The Ginger
  • 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.
    Sliced Ginger And The Green
  • Pour water into a pot. Add salt, a few ginger slices, the scallions' white parts, and shallots.
    Wate Into Pot
  • 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.
    Add Chicken Completely To The Pot
  • Transfer the cooked chicken to the ice bath to crisp up the skin and prevent browning.
    Chicken In An Ice Bath
  • Set aside some of the broth from boiling the chicken. Bring the remaining water to a boil and season it with salt and sugar.
    Season The Chicken Broth
  • 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.
    Toast The Uncooked Rice
  • 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.
    Spice Mixture Until Golden
  • 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.
    Mix The Following Ingredients
  • Remove the ginger and scallions from the chicken's cavity. Brush sesame oil on the chicken skin.
    Cut The Chicken
  • Cut the chicken into bite-sized pieces.
    Chicken Into Bite Sized
  • 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!
    Hainanese Chicken Rice

Video

Notes

  • The estimated total time is based on 6 servings.
  • If you have leftover chicken broth, you can store it in the freezer for a few months.
  • To add some colors to the chicken, stir fry some minced fresh turmeric (or turmeric powder) with the chicken fat. Then, brush this mixture on the cooked chicken.
  • Opt for a kind of rice that is not too sticky.
  • Remember to only use low heat to simmer the chicken to avoid overcooking it. In my experience, 45 minutes is the ideal cooking time.

Nutrition

Calories: 589kcal | Carbohydrates: 38g | Protein: 28g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 713mg | Potassium: 537mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 3mg