Chicken & Rice | Cơm Gà

Name: Chicken & Rice | Cơm Gà
Total time: 6300 s
Yield: 4 people
Cuisine: American
Ingredients: 5-6 Chicken Thighs (bone in, Skin on); 1.5 tsp sea salt; 1 tsp ground black pepper; 1 tsp turmeric powder; 4-5 cups jasmine rice (washed & drained dry); 2 inch fresh ginger root (peeled & minced); 5 cloves garlic (minced); 1 shallot (minced); 3 stalk lemongrass (bruised & halved); 5 leaves kaffire lime leaf; 3 Tbs neutral oil; 1.5 tsp sea salt; 1.5 tsp chicken bouillon granulate; 1 tsp turmeric powder; Water/chicken broth enough to cover; Ginger fish sauce; Green onion oil; Fried Shallots; Cucumbers sliced; leaves Vietnamese Corriander

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This is a NON-traditional method of Vietnamese Chicken & Rice (Cơm Gà). I used more of a Mediterranean style cooking method while seasoning it with Vietnamese flavor and aroma. Using cast iron Dutch oven pot for this will cook more evenly. Kaffire lime leaves are optional since it might be hard to get depending on where you live. Don’t skimp out on the ginger fish sauce though, it’s what brings everything together!

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

45 minutes - 1 hour

4 people

Chicken marinade
5-6Chicken Thighs (bone in, Skin on)
1.5 tspsea salt
1 tspground black pepper
1 tspturmeric powder
Others
4-5 cupsjasmine rice (washed & drained dry)
2 inchfresh ginger root (peeled & minced)
5 clovesgarlic (minced)
1shallot (minced)
3 stalklemongrass (bruised & halved)
5 leaveskaffire lime leaf
3 Tbsneutral oil
1.5 tspsea salt
1.5 tspchicken bouillon granulate
1 tspturmeric powder
Water/chicken broth enough to cover
Garnish & sauces
Ginger fish sauce
Vietnamese Ginger Fish Sauce | Mắm Gừng
Green onion oil
Fried Shallots
Cucumbers sliced
leavesVietnamese Corriander

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Steps

45 minutes - 1 hour

1

Prepare your chicken: trim off any extra chicken fat and loose skins. Wash with salt and vinegar, rinse with water and pat dry. Season your chicken with the listed ingredients in “chicken marinade” above.
2

In a large non stick pot/Dutch oven, add neutral oil, place chicken thighs with skin side down. Seared on medium heat till skin turn golden, then flip to seared other side for another 5-6 minutes. Remove and set aside.
3

Add in lemongrass stalk, ginger, garlic, shallots. Sauté till fragrance, remove lemongrass stalk and put on side.
4

Add in washed (dried) rice. Season with salt, chicken bouillon granulate, and turmeric powder. Sauté till evenly coated yellow, the. Spread rice evenly in pot.
5

Add chicken on top of the rice skin side up. Add back the lemongrass. Throw in kaffire lime leaves (leave 2 on side to shred for garnish). Add water/chicken broth, slightly covering the chicken. Cover with lid.
6

Simmer on medium-low heat for 20 minutes or until all water is dried up. Leave cover for another 15-20 minutes for the flavor and aroma to absorb.
7

Serve with side of fish sauce, garnish chicken with green onion oil, fried shallots, and minced kaffire lime leaves.