Friday, September 15, 2017

Cơm Gà Hải Nam (Hainan Chicken and Rice) Recipe


Prepare Chicken and Chicken Broth
1 whole Chicken
1 Onion
1 Shallot
1 Ginger Knob
10-12 cups Water
Kosher Salt

Prepare Rice
2 cups Jasmine Rice
Chicken Broth (add enough to over over Rice about 3/4” - 1”)
Ginger Slices
Chicken Fat
Shallot Slices

2 Tbsp. Olive Oil
1 tsp. chopped Shallots
1 tsp. minced Garlic
3 Tbsp. Light Soy Sauce
1 Tbsp. Oyster Sauce
1 Tbsp. Sugar

Clean 1 whole Chicken, rub salt onto the Chicken and rinse with water. 

Fill a large pot with about 10-12 cups Water, bring to a high simmer. Peel and cut 1 Onion, cut 1 Shallot into thick slices and peel and cut 1 Ginger knob. Once the water starts to form small bubbles, add in the Chicken, Onion, Shallot, Ginger and 1 tsp. Kosher Salt. 

Skim the broth, after cooking it for 30 minutes, remember to turn the chicken. 
Let it cook on high simmer for about 1 hour or until the chicken is cooked. Remove the Chicken and set aside for it to cool completely. 

Rinse and wash 2 cups Jasmine Rice. Set aside for it to air dry.  In a large pan, add in some Chicken Fat, Shallot Slices and Ginger Slices. Saute for a few seconds and add in the Rice. Let it cook on low to medium heat for about 2-3 minutes.  Remove from heat.  Take out the Ginger, Shallots and Chicken Fat. 

Strain the Chicken Broth before using it.  The rest of the broth you can save for other soup recipes. Add it into a rice cooker and add in enough Chicken Broth to cover over the rice about 3/4” to 1”.  

To make the sauce, in a pan add in 2 Tbsp. Olive Oil.  Then 1 tsp. chopped Shallots and 1 tsp. minced Garlic.  Saute until slightly brown, add 3 Tbsp. Light Soy Sauce, 1 Tbsp. Oyster Sauce and 1 Tbsp. Sugar. Mix well and remove from heat. 

Cut the chicken into smaller pieces.  Enjoy with Rice and Sauce.  Optional, have some Tomato and Cucumbers. 

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