Vietnamese Chicken Rice (Com Ga Xe)

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

Cut off the feet and head of the whole chicken and prepare it for boiling.

In a large pot, add water, a little salt, and a medium piece of peeled ginger, and bring it to a boil.

Add the chicken to the boiling pot and maintain a low boil for 1 hour.

Prepare a bowl of cold water to shock the chicken after boiling; add ice and let the chicken rest in the cold water for 30 minutes to 1 hour.

Sift out any impurities from the chicken broth and set it aside.

In a frying pan, heat oil on low heat and add minced garlic, frying until aromatic.

Add 3 cups of washed jasmine rice to the pan and fry for 3-4 minutes to coat the rice with garlic oil.

Transfer the rice to a rice cooker and use the reserved chicken broth as the water to cook the rice.

Break down the boiled chicken into edible meat, separating it from the skin and bones, and return the scraps to the broth for future use.

Prepare the ginger fish sauce by mixing 3 tablespoons of minced garlic, 1 tablespoon of Thai chilies, 1.5 tablespoons of minced ginger, 1 teaspoon of honey or sugar, and the juice of 1 lime. Add 4-5 tablespoons of fish sauce and mix well.

Assemble the chicken salad with coriander leaves, peppermint leaves, pickled carrots, sliced green onions, and sliced yellow onions, adding the shredded chicken and seasoning with 1/4 cup of white vinegar, salt, and pepper. Mix to bruise the leaves and release flavors.

Fluff the cooked rice and plate it with the chicken, garnishing with crushed peanuts and drizzling with the ginger fish sauce. Serve with the reserved chicken broth on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens