I absolutely love this recipe because it turns a simple chicken into a flavorful and aromatic feast that’s as satisfying to make as it is to eat. Plus, the combination of tender chicken with fragrant jasmine rice, fresh cucumbers, and optional spicy sauces makes this dish a comforting go-to for any cozy dinner night.
Hainan Chicken Rice is a dish I adore making, despite not always having the time. It’s a labor of love that truly pays off in the end.
The whole chicken is first seasoned with sea salt, and then flavored with an abundance of ginger and scallions. After a careful poaching, the chicken is ready to be halved and served alongside the rice that’s been cooked in the chicken fat and a generous amount of garlic.
To plate is a joy! A humble but ultra-satisfying mound of rice, alongside the chicken, is garnished with fresh cucumber slices and a generous mound of cilantro (my secret ingredient for lots of extra flavor).
Ingredients
Chicken: Very protein-rich and delivers excellent taste and nutrients.
Ginger: Contributes warmth; assists in digestion; serves as an anti-inflammatory.
Scallions: Their freshness and subtle onion fragrance brighten the dish.
Jasmine Rice: Perfumado, ofrece carbohidratos que dan energía.
Garlic has a strong taste and odor and very likely stimulates the immune system.
Soy Sauce: Imparts umami and saltiness to augment flavor.
Oil from sesame seeds has a nutty smell and contains healthful fats.
Cucumbers are cool, crisp, and hydrating.
They bring a welcome crunch that can make any salad feel more substantial.
Cilantro: Fresh herb used for garnishing; contributes lemon-lime scent.
Ingredient Quantities
- 1 whole chicken (about 3-4 lbs)
- 2 tablespoons coarse sea salt
- 5-6 slices fresh ginger
- 4 stalks scallions (white parts for cooking chicken, green parts for serving)
- 10 cups water
- 2 cups jasmine rice
- 2 tablespoons chicken fat or vegetable oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- Sliced cucumbers for serving
- Cilantro for garnish
- 2 cups chicken broth (reserved from cooking the chicken)
- Chili sauce (optional, for serving)
- Ginger-scallion sauce (optional, for serving)
Instructions
1. Wash the entire chicken well, and then rub it with 2 tablespoons of coarse sea salt, both inside and outside. Wash once more and set it aside.
2. In a big pot, combine 10 cups of water with the ginger and the white parts of the scallions. Bring to a boil. Once boiling, lower the heat and gently add the chicken, breast side down. Simmer for about 30-40 minutes, or until cooked through, occasionally skimming off any foam.
3. Take out the chicken and put it in an ice bath to cool it down. Keep 2 cups of the chicken broth for cooking rice. When the chicken has cooled down, cut it into serving chunks and set it aside.
4. Wash the jasmine rice in cold water until it runs clear. Drain well.
5. In a skillet, heat 2 tablespoons of chicken fat or vegetable oil. Sauté garlic in the fat or oil until fragrant. Add the rinsed rice and stir well for a couple of minutes.
6. Add the 2 cups of reserved chicken broth and 1 teaspoon of salt. Bring to a boil, then cover and reduce heat to low. Cook for about 15 minutes until the rice is tender and fluffy.
7. In the meantime, in a small bowl, combine soy sauce and sesame oil. Brush this mixture over the chopped chicken to enhance both flavor and shine.
8. Chop the green parts of the scallions and slice the cucumbers for serving.
9. Present the chicken parts atop a layer of aromatic jasmine rice. Complement with sprigs of fresh cilantro and thinly sliced scallions. For brightness, serve alongside sliced cucumbers.
10. Optional chili sauce and ginger-scallion sauce can be paired with the dish to amplify its flavor. Then, this delicious and comforting meal can be enjoyed.
Equipment Needed
1. Large pot
2. Skillet
3. Ice bath (large bowl or container)
4. Knife
5. Cutting board
6. Mixing bowl
7. Slotted spoon or tongs
8. Measuring cups
9. Measuring spoons
10. Strainer or colander
11. Rice cooker or pot with lid (optional, if not using the skillet method)
12. Spoon or spatula for stirring
13. Brush for sauce application
FAQ
- Q: What kind of chicken should I use for this recipe?Use a whole chicken that weighs approximately 3-4 lbs. For the authentic experience of Hainan Chicken Rice, the weight of the chicken used is paramount.
- Q: Can I substitute jasmine rice with another type of rice?A: Jasmine rice is recommended for its fragrance and texture, but you can use long-grain or basmati rice as alternatives.
- Q: How do I ensure the chicken is cooked perfectly?A: Gently simmer chicken parts in water with ginger and scallions until they’re tender and the internal temperature reaches 165°F (74°C), which, depending on the part, may take anywhere from 20 to 40 minutes.
- Q: What is the purpose of chicken fat in the recipe?A: Chicken fat boosts the taste of the rice, but if you can’t get chicken fat, you can use vegetable oil instead.
- Q: Can I make the dish spicy?A: Yes, you can serve it with chili sauce or prepare a spicy ginger-scallion sauce for added heat.
- Q: How should I serve the dish?A: The chicken rice should be served with sliced cucumbers, a garnish of cilantro, and any number of optional sauces like chili or ginger-scallion sauce.
- Q: Is it essential to use the broth from cooking the chicken?Definitely, cooking the rice in reserved chicken broth gives it depth and boosts its overall flavor.
Substitutions and Variations
When using coarse sea salt, substitute with an equal amount of kosher salt.
For ground ginger: Use 1 tablespoon of ginger powder; however, using fresh ginger is better for flavor.
To replace jasmine rice: Use basmati rice while considering a slightly different aroma.
For scallions: As an alternative for garnish, use chives, which have a milder taste.
Coconut oil or olive oil can be used as alternatives to chicken fat or vegetable oil.
Pro Tips
1. Flavor Infusion: To infuse the chicken with even more flavor, stuff the cavity with additional slices of ginger and scallion stalks before simmering. This will enhance the aroma and taste of the broth and subsequently the chicken.
2. Ice Bath Technique: Submerge the cooked chicken in an ice bath not only to stop the cooking process but also to firm up the skin, making it easier to cut and giving it a pleasant texture.
3. Rice Perfection: After rinsing the jasmine rice, allow it to drain thoroughly before cooking. This will help prevent the rice from becoming overly sticky and ensure each grain is fluffy and separate.
4. Garlic Enhancement: For a deeper flavor, consider allowing the minced garlic to cook until it’s golden and slightly crispy before adding the rice. This will impart a richer, nuttier taste to the dish.
5. Presentation and Garnish: Consider lightly toasting the sesame oil you’re using to brush over the chicken for an enhanced nutty flavor that complements well with fresh cilantro and cucumbers, elevating the dish’s presentation and taste.
Hainan Chicken Rice Com Ga Hai Nam Recipe
My favorite Hainan Chicken Rice Com Ga Hai Nam Recipe
Equipment Needed:
1. Large pot
2. Skillet
3. Ice bath (large bowl or container)
4. Knife
5. Cutting board
6. Mixing bowl
7. Slotted spoon or tongs
8. Measuring cups
9. Measuring spoons
10. Strainer or colander
11. Rice cooker or pot with lid (optional, if not using the skillet method)
12. Spoon or spatula for stirring
13. Brush for sauce application
Ingredients:
- 1 whole chicken (about 3-4 lbs)
- 2 tablespoons coarse sea salt
- 5-6 slices fresh ginger
- 4 stalks scallions (white parts for cooking chicken, green parts for serving)
- 10 cups water
- 2 cups jasmine rice
- 2 tablespoons chicken fat or vegetable oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- Sliced cucumbers for serving
- Cilantro for garnish
- 2 cups chicken broth (reserved from cooking the chicken)
- Chili sauce (optional, for serving)
- Ginger-scallion sauce (optional, for serving)
Instructions:
1. Wash the entire chicken well, and then rub it with 2 tablespoons of coarse sea salt, both inside and outside. Wash once more and set it aside.
2. In a big pot, combine 10 cups of water with the ginger and the white parts of the scallions. Bring to a boil. Once boiling, lower the heat and gently add the chicken, breast side down. Simmer for about 30-40 minutes, or until cooked through, occasionally skimming off any foam.
3. Take out the chicken and put it in an ice bath to cool it down. Keep 2 cups of the chicken broth for cooking rice. When the chicken has cooled down, cut it into serving chunks and set it aside.
4. Wash the jasmine rice in cold water until it runs clear. Drain well.
5. In a skillet, heat 2 tablespoons of chicken fat or vegetable oil. Sauté garlic in the fat or oil until fragrant. Add the rinsed rice and stir well for a couple of minutes.
6. Add the 2 cups of reserved chicken broth and 1 teaspoon of salt. Bring to a boil, then cover and reduce heat to low. Cook for about 15 minutes until the rice is tender and fluffy.
7. In the meantime, in a small bowl, combine soy sauce and sesame oil. Brush this mixture over the chopped chicken to enhance both flavor and shine.
8. Chop the green parts of the scallions and slice the cucumbers for serving.
9. Present the chicken parts atop a layer of aromatic jasmine rice. Complement with sprigs of fresh cilantro and thinly sliced scallions. For brightness, serve alongside sliced cucumbers.
10. Optional chili sauce and ginger-scallion sauce can be paired with the dish to amplify its flavor. Then, this delicious and comforting meal can be enjoyed.
