Cơm Gà Hải Nam

Updated at: Sun, 19 Nov 2023 03:28:57 GMT

Step 1

Clean the chicken, rub salt around the chicken, then wash and drain. Separately filter the chicken fat and save for later stir-fry with rice. Stuff the ginger and green onions into the chicken cavity and use a toothpick to tie the float tightly.

Step 2

Prepare a pot of about 2 liters of water, add a few slices of ginger and a few dried onions. Season with 2 tablespoons of salt for flavor. Drop the chicken into the pot of water and cook over medium heat for about 15 - 20 minutes.

Step 3

When the chicken is almost cooked, turn off the stove, cover the pot, and soak the chicken in the pot for another 15 minutes so that the chicken is cooked without falling apart. Drain the water, put it on a plate, remove the ginger and green onions from the chicken belly. Save the chicken broth for further processing.

Step 4

First, wash the rice, pick up all the grit and sand and drain.

Step 5

Heat the pan, add chicken fat and fry until the fat begins to melt. Continue to add sliced ginger, garlic, and shallots and stir-fry until fragrant. Stir-fry the rice over high heat until the rice grains are firm.

Step 6

Next, put the fragrant stir-fried rice into the rice cooker, add pandan leaves with a little salt and chicken broth into the pot and cook the rice as usual. Remember to add less water to cook rice every day to avoid it becoming soggy.

Step 7

Add minced ginger and onions to a pan of oil, then add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 4 tablespoons chicken broth, 1 teaspoon cornstarch. Bring to a boil, turn off the stove and get the sauce.

Step 8

If you like Vietnamese-style ginger fish sauce, you can mix it with the following recipe: 1 teaspoon salt, 1/2 teaspoon MSG, 3 teaspoons sugar, 3 teaspoons fish sauce, 1 teaspoon coffee with lemon juice, 30ml of filtered water, stir to dissolve. Then add minced ginger, garlic, and chili.

Step 9

Boil the chicken broth again, season with a little salt and seasoning to taste, then sprinkle in chopped green onions and you're done.

Step 10

Cut the chicken into bite-sized pieces and arrange on a plate. Decorate with a few slices of cucumber and cilantro.

Step 11

Scoop the cooked rice into a bowl, use a spoon to compact the rice and then turn it upside down onto the plate.

Step 12

To make the boiled chicken golden in color and shiny, use a piece of turmeric (or turmeric powder is fine) to rub around the chicken skin and then boil. Additionally, you can take fresh turmeric juice and mix it with chicken fat. Boiled chicken, take the above mixture and spread a thin layer evenly on the chicken skin, ensuring the boiled chicken will have an attractive yellow color.

Step 13

Put the chicken in the pot as soon as the water is still cold so that the chicken will gradually cook from the outside to the inside. If you let the water boil before adding it, the chicken will not cook evenly and the skin will crack. If it is frozen chicken, it needs to be completely defrosted before boiling.Once the chicken is boiled, take it out and immediately put it in a bowl of filtered water with ice cubes added. Wait for the chicken to cool completely, then take it out and let it drain. This method will help the chicken meat become firmer and chewier, while the chicken skin will not become dry and dull.

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