Vietnamese Chicken and Rice (Cơm Gà)
Vietnamese chicken and rice, or Cơm Gà, is a one-plate meal of tender poached chicken, golden turmeric rice, fresh vegetables, herbs, and fish sauce dipping sauce.
This Central Vietnamese-inspired version uses the whole chicken efficiently: the meat tops the rice, rendered chicken fat flavors the grains, and the poaching broth becomes the cooking liquid. A sweet-sour green papaya salad, fried shallots, and an optional creamy egg-yolk sauce complete the plate.
PREP TIME
1 hour and 15 minutes
COOK TIME
25 minutes
INGREDIENTS
57
Serves: 4
Ingredients
Chicken And Broth
- 111 Chicken, Whole, About 4–4.5 lb (1.8–2 kg)
- 3 quart3 quart3 quart Water, 2.8 L; enough to cover chicken
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp 21 Seasoning Salute - Trader Joe's
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar
- 1 oz1 oz1 oz Turmeric, 25 g; sliced
- 4 - 54 - 54 - 5 Ginger Root
- 2 pieces2 pieces2 pieces Shallot, Sliced
- 0.50.50.5 Onion
Gizzard Stir-Fry
- 111 Chicken Giblets, chicken gizzards
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Chicken Skin, Schmaltz
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Shallot
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Garlic
- 222 Chicken Broth
- 1 tsp1 tsp1 tsp 21 Seasoning Salute - Trader Joe's
- 1 tsp1 tsp1 tsp Cane Sugar
- 0.333 tsp0.333 tsp0.333 tsp Black Pepper
- 2 tsp2 tsp2 tsp Fish Sauce
- 1 tsp1 tsp1 tsp Turmeric Powder
Turmeric Rice
- 1.1 lb1.1 lb1.1 lb Rice, Jasmine
- 1 Tbsp1 Tbsp1 Tbsp Chicken Skin
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Shallot
- 4 - 54 - 54 - 5 Turmeric
- 1 tsp1 tsp1 tsp Chicken Fajita Seasoning - Siete Foods
- 111 Chicken Broth
Seasoned Shredded Chicken
- 0.333 tsp0.333 tsp0.333 tsp Salt
- 1 tsp1 tsp1 tsp Cane Sugar
- 0.333 tsp0.333 tsp0.333 tsp Black Pepper
- 2 tsp2 tsp2 tsp Lime Juice
Sweet-Sour Salad
- 4 oz4 oz4 oz Papaya, green papaya
- 4 oz4 oz4 oz Carrots
- 4 oz4 oz4 oz Onion
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Cane Sugar
- 1 tsp1 tsp1 tsp Fish Sauce
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 111 Cilantro
- 1 pieces1 pieces1 pieces Chili Peppers
Fish Sauce Dipping Sauce
- 5 Tbsp5 Tbsp5 Tbsp Fish Sauce
- 5 Tbsp5 Tbsp5 Tbsp Cane Sugar
- 5 Tbsp5 Tbsp5 Tbsp Lime Juice
- 1 Tbsp1 Tbsp1 Tbsp Garlic
- 1 pieces1 pieces1 pieces Chili Peppers
Optional Egg-Yolk Sauce
- 2 pieces2 pieces2 pieces Egg Yolk
- 1 pinch1 pinch1 pinch Salt
- 1 tsp1 tsp1 tsp Cane Sugar
- 1 tsp1 tsp1 tsp Lime Juice
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
- 111 Sunflower Oil
Garnish
- 2 pieces2 pieces2 pieces Shallot, Thinly sliced and fried until crispy
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rub the whole chicken with salt and lime juice, rinse thoroughly under cold water, pat dry, and trim the fat from around the cavity for rendering.
- Cut the reserved chicken fat into small pieces and render it in a dry pan over medium heat until golden, reserving about 2.5 tablespoons of rendered fat for the rice and optional gizzard stir-fry.
- Bring 3 quarts (2.8 L) water to about 160°F (70°C), dip the chicken in and out 3–4 times, then fully submerge it and add salt, seasoning powder, rock sugar, fresh turmeric, ginger, shallots, and onion; boil for 30–35 minutes, then turn off the heat, cover, and rest the chicken in the broth for 30 minutes.
- Clean and cut the optional gizzards, then stir-fry them in 1.5 tablespoons rendered chicken fat with chopped shallots and garlic; add 2 ladles chicken broth, seasoning powder, sugar, pepper, and fish sauce, cook until tender, then stir in turmeric powder off the heat.
- Rinse and drain the rice, sauté it in 1 tablespoon rendered chicken fat with chopped shallots and fresh turmeric, add chicken seasoning powder, then transfer to a rice cooker and cook with chicken poaching broth; rest for 10 minutes before fluffing.
- Remove the chicken from the broth, reserve 2 thighs for plating, shred the remaining meat into bite-size strips, and season with salt, sugar, black pepper, and lime juice.
- Combine shredded green papaya, carrot, and sliced onion with sugar, fish sauce, and lime juice, then add Vietnamese coriander and chopped chili and toss briefly.
- Mix fish sauce, sugar, and lime juice until the sugar dissolves, then add minced garlic and chili to make the dipping sauce.
- For the optional egg-yolk sauce, whisk pasteurized egg yolks with salt, sugar, lime juice, and vanilla over hot water, then gradually beat in sunflower oil 1 teaspoon at a time until smooth, glossy, and thick.
- Thinly slice 2 shallots and fry them in leftover rendered chicken fat or cooking oil until golden and crispy, then drain.
- Assemble each plate with turmeric rice, shredded or chopped chicken, sweet-sour salad, optional gizzards, fried shallots, fish sauce dipping sauce, and optional egg-yolk sauce.
Notes
Use free-range chicken when available because its firmer meat and rendered fat work well for this preparation. Dip the whole chicken into 160°F (70°C) water 3–4 times before fully submerging it to help the skin firm gradually. Rest the chicken in the covered hot broth for 30 minutes after boiling to finish cooking gently. Sauté the rice with rendered chicken fat and turmeric before adding broth to help keep the grains separate and develop the golden color. Use slightly less poaching broth than the rice package normally recommends because the grains are coated in fat before cooking. Add sunflower oil to the optional egg-yolk sauce only 1 teaspoon at a time to maintain the emulsion. Store the chicken, rice, gizzards, salad, dipping sauce, and egg-yolk sauce separately.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Entrées Gluten Free Meat Nut Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 711 |
| Fat: | 7 g |
| Carbohydrates: | 149 g |
| Protein: | 19 g |
| Cholesterol: | 43 g |
| Sodium: | 3122 mg |
| Fiber: | 6 g |
| Sugars: | 31 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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