Entrée: Vietnam – Cơm Gà Hải Nam ▶ Com Ga Hai Nam (Hainanese Chicken Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (500 g) boneless, skinless chicken breast
2 cups (370 g) jasmine rice
4 cups (960 ml) chicken stock (reserve from poaching)
4 cloves garlic, smashed
2-inch (5.08 cm) piece ginger, sliced
3 tbsp (45 ml) neutral oil (for rice)
3 scallions, finely chopped
1 tbsp (15 ml) grated ginger
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) fish sauce
Cucumber slices and cilantro to serve
Salt and white pepper to taste

Show original ingredient measurements

1 lb / 500 g boneless, skinless chicken breast
2 cups (370 g) jasmine rice
4 cups (960 ml) chicken stock (reserve from poaching)
4 cloves garlic, smashed
2-inch piece ginger, sliced
3 tbsp (45 ml) neutral oil (for rice)
3 scallions, finely chopped
1 tbsp (15 ml) grated ginger
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) fish sauce
Cucumber slices and cilantro to serve
Salt and white pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a pot, combine chicken breasts, ginger slices, garlic and enough water to cover; simmer gently 10–12 minutes until just cooked. Remove chicken and cool; reserve the poaching liquid and strain.
2. Heat 2 tbsp (30 ml) oil in a pan, sauté 1 minced garlic and 1 tsp (5 ml) grated ginger until fragrant; add rinsed jasmine rice and stir to coat with oil.
3. Transfer rice to a rice cooker or pot, add 2 cups (480 ml) strained chicken stock (or enough per rice instructions) and cook until fluffy.
4. Finely chop scallions and mix with 1 tbsp (15 ml) grated ginger and 1 tbsp (15 ml) hot oil to make ginger-scallion oil; season lightly with salt.
5. Slice or shred the poached chicken, drizzle with a little sesame oil if desired.
6. Make dipping sauce: mix soy sauce, fish sauce and a splash of the poaching broth to taste.
7. Serve rice topped or alongside sliced chicken, spoon ginger-scallion oil over the chicken, garnish with cucumber and cilantro, and offer the soy dipping sauce.

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1. In a pot, combine chicken breasts, ginger slices, garlic and enough water to cover; simmer gently 10–12 minutes until just cooked. Remove chicken and cool; reserve the poaching liquid and strain.
2. Heat 2 tbsp oil in a pan, sauté 1 minced garlic and 1 tsp grated ginger until fragrant; add rinsed jasmine rice and stir to coat with oil.
3. Transfer rice to a rice cooker or pot, add 2 cups strained chicken stock (or enough per rice instructions) and cook until fluffy.
4. Finely chop scallions and mix with 1 tbsp grated ginger and 1 tbsp hot oil to make ginger-scallion oil; season lightly with salt.
5. Slice or shred the poached chicken, drizzle with a little sesame oil if desired.
6. Make dipping sauce: mix soy sauce, fish sauce and a splash of the poaching broth to taste.
7. Serve rice topped or alongside sliced chicken, spoon ginger-scallion oil over the chicken, garnish with cucumber and cilantro, and offer the soy dipping sauce.

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