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Vietnamese Chicken (Com Ga) Recipe

   
 

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     Vietnamese Chicken (Com Ga)

Category   Entrees - Maindishes
Sub Category   None

Ingredients
5 whole minced shallots (2 for broth and 3 for rice)
9-10 minced garlic (4 for broth and 5 for rice)
3-5 cans of swanson chicken broth (3 cans for about 6-8 servings, 5 cans for about 10-15 servings)
2-4 cups of Jasmine rice (2 cups for 6-8 servings, 4 cups to 10-15 servings)
One whole chicken, (free-range is optional) or 2 breast and 2-3 thighs
1 cup of dried shallots
3 tablespoons of soy sauce
4 tablespoons of olive oil
2 bunch of cilantro
 
1 bunch of rau rom, Vietnamese tarragon
1 onion, sliced for brine
1 jalapenos
3 thai chilies

Instructions
In a medium size pot, brown 2 minced shallots and 4 minced garlic. Add 3-5 cans of chicken broth (store bought) and simmer until hot, do not boil. (this will be used to cooked the rice). Clean the rice and drain it- about 2-4 cups of rice. In another pot, brown 3 minced shallots and 5 minced garlic. Add the drained rice into the pot of browned shallots and garlic. Stir until a little brown, like toasted rice. Add more dried shallots and 4 or 5 tablespoons of olive oil until the rice is coated. This gives it a nice finish to the rice. Add the simmering and hot chicken broth to the rice. Let it simmer on medium high heat…and put a lid on it. Let it cook for about 30 minutes until done.
In a large pot, place the chicken (whole) inside. Fill the pot with enough water to almost cover the chicken. Heat over medium-high heat until the water is boiling, then reduce heat to medium to allow the water to simmer and the chicken to cook, about 12 minutes. Turn off the heat and allow the chicken to rest and the water to cool down. Once cool enough to handle, remove the chicken from the stock. Cut the chicken into small pieces, for easier eating or pull the chicken for pieces. In a bowl aside, mix and add dried shallots, soy sauce and olive oil to put on top or mix on the chicken pieces. (optional)
Cucumbers salad- In a large container add 4-5 cups of water, 2 cups of vinegar-add about 4 tablespoons of sugar and 2 tablespoon of salt. make sure the sugar and salt is dissolved. You can do this by microwaving the water until translucent. 1 sliced Jalapenos, 3 sliced thai chilis, a handful of cilantro, a handful of rau rom, a handful of thin sliced onions Add the sliced fresh cucumbers, about 4-5 of them. Let itbrine for about 10 minutes and it'll be ready to serve.
Nuoc Mam Gung/ Vietnamese Ginger Fish Sauce 2 - 3 limes, juiced 2 tbsn. fish sauce 2 tbsn. sugar, to taste 2-inch piece of ginger, finely minced 1 red chili, finely diced (optional)


Originally Submitted
6/1/2011





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