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Yield 4
Prep time
30 MinCook time
30 MinTotal time
1 HourCơm Gà Hải Nam (Hainanese Chicken and Rice)
Cơm Gà is a dish composed of poached chicken, seasoned rice, a spicy dipping sauce, and (usually) a cucumber garnish. The dish’s origin is from China’s largest Island, Hainan, in Southern China. And made popular by its influx of immigrants. Towards the turn of the 20th century, many Hainanese migrated to various mainland Southeast Asian (Vietnam, Laos, Malaysia, Thailand, Cambodia, and Myanmar) nations; one of them being my grandpa onto Phu Quoc Island, Vietnam. This is my family version. Nothing fussy. Just all-around comforting chicken and rice.
Ingredients
Poached Chicken
Seasoned Rice
Garnishes
Instructions
Poach Heritage Chicken
- Skewer the chicken with a pair of wooden chopsticks. Make an incision that pierces between the thigh and tail; in the armpit, and underneath the wing (this makes for easy removal of the chicken when it's fully cooked)
- Add the chicken to a medium-size pot
- Fill the pot with 4 cups of Chicken Stock and 4 cups of filtered water.
- Add [fish sauce, sugar, and salt] to the pot.
- Bring to pot simmer. Then turn down to medium.
- Continue to cook at a soft simmer for 15 minutes
- Remove the chicken from the pot and place it into an ice bath for 10 minutes,
- Place the chicken back into the pot.
- Bring the pot back up to simmer.
- Continuously skim, reserve chicken fat
- Set the heat to medium. And continue to simmer for 35 minutes. Or until internal temperature reaches 165 °F (62.8 ºC) for 15 seconds. Check by probing the thickest part of the flesh, towards the bone.
- Remove the chicken from the broth and allow it to cool at ambient temperature for 30 minutes on a roasting rack.
Make the Chicken Rice
- In a medium-size pot, Rinse 2 cups of rice until the water runs clear [at least 3-4 times]
- Strain aromatics from the reserved chicken broth (and fat)
- Pour 3 cups of chicken broth and fat into the pot of rice
- Bring the pot to a simmer. Then immediately turn the heat down to low heat
- Stir the rice with a spoon and cover with a lid
- Cook the pot of rice on low heat for 15 minutes.
- Stir occasionally. Make sure to keep the lid on the pot
- After 15 minutes, take the pot off the heat, with the lid on
- Stir again, and let the rice sit off the heat for another 15 minutes.
- Stir again then serve.
Notes
Stirring prevents the rice from burning and allows for even heat distribution.
