Com ga Hoi An – Vietnamese chicken rice Recipe
Fragrant rice cooked in chicken broth, served with shredded meat, herbs and a light cucumber salad. It’s one of the best-known dishes from the city of Hoi An, like our “chicken with rice”, only much more aromatic and colorful. Great for a family lunch, as it’s easy to scale up.
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
4
Ingredients
- jasmine rice rinsed in a sieve - 300 g
- chicken leg with skin and bone - 3 piece
- water for cooking the chicken and rice - 1200 ml
- ginger piece about 3 cm, sliced - 15 g
- garlic finely chopped - 3 cloves
- spring onion chopped, white and green parts separated - 2 piece
- vegetable oil for sautéing the rice and garlic - 30 ml
- fresh cucumber cut into thin half-moons - 1 piece
- carrot grated into thin strips - 1 piece
- fresh coriander chopped - 10 g
- fresh mint leaves, optional - 5 g
- fish sauce for seasoning the chicken and salad - 30 ml
- salt about 1 teaspoon, for the broth and rice - 6 g
- sugar a pinch for the salad - 5 g
- lime juice for the salad and for serving - 1 piece
- black pepper freshly ground, for the chicken - 2 g
Main Ingredient:
chicken
Preparation
- Place the chicken legs, ginger slices and 1 teaspoon of salt in a pot. Pour in 1.2 litres of water, bring to a boil, then reduce the heat and cook for 20–25 minutes, until the meat is tender and comes away from the bone easily.
- Remove the chicken from the pot and set aside to cool slightly. Strain and reserve the broth – you’ll need it for the rice.
- When the meat has cooled a little, separate it from the bone and shred into thin strips or fibres. You can remove the skin or chop it finely if you like.
- In a bowl, mix the shredded meat with 1 tablespoon of fish sauce, the juice of half a lime, a pinch of pepper and half of the chopped green part of the spring onion. Set aside so the meat absorbs the flavors.
- Rinse the rice several times until the water is almost clear, then drain well.
- In a heavy-bottomed pot, heat the oil over medium heat. Add the chopped garlic and the white part of the spring onion, and fry for 1–2 minutes until fragrant and lightly golden.
- Add the rice and fry for 2–3 minutes, stirring, until each grain is coated in oil and turns slightly glossy white.
- Pour in 600–650 ml of hot chicken broth (you can keep the rest as a light soup to serve). Bring to a boil, stir, cover and cook over very low heat for 12–15 minutes, until the rice absorbs the liquid.
- Turn off the heat and leave the rice covered for another 10 minutes without lifting the lid. Then gently fluff it with a fork.
- Prepare a quick salad: in a bowl mix the cucumber, carrot, the remaining green part of the spring onion, coriander and mint. Add 1 tablespoon of fish sauce, the juice of the other half of the lime and a pinch of sugar. Mix and set aside for a few minutes.
- On plates, place a portion of rice and top with the seasoned shredded chicken. Add a portion of the cucumber and carrot salad on the side.
- Serve with lime wedges and, if you like, a small bowl of warm chicken broth.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover rice and chicken separately in the fridge for up to 2 days. Reheat the rice gently with a splash of broth or water so it doesn’t dry out, and serve with fresh herbs or a quick salad.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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