Com Ga Hoi An
Fragrant turmeric-chicken rice with garlic oil and fresh herbs, a beloved Vietnamese specialty from Hoi An. Simple, aromatic, and deeply satisfying with crispy chicken skin.
- Total time
- 45 min
- Servings
- 4
- Calories
- 682
- Protein
- 42g
Ingredients
- 1.2 kg bone-in, skin-on chicken thighs
- 2 cups long-grain jasmine rice
- 1 tsp turmeric powder
- 3 whole shallots, minced
- 5 whole garlic cloves, minced
- 3 cups chicken broth
- 1.5 tbsp fish sauce
- ½ cup neutral oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup fresh cilantro, chopped
- ¼ cup fresh dill, chopped
- 1 whole lime wedges
- 1 whole cucumber slices
- ½ cup pickled vegetables
Instructions
- 1
Rinse jasmine rice under cold water until water runs clear, then drain well.
- 2
Mince 3 shallots and 5 garlic cloves separately. Set aside.
- 3
Pat chicken thighs dry with paper towels and season generously with salt and black pepper.
- 4
Heat 0.25 cup oil in a large pot over medium-high heat. Working in batches, brown chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip and brown for another 3 minutes. Transfer to a plate.
- 5
In the same pot, reduce heat to medium and add remaining 0.25 cup oil. Fry minced shallots and garlic until fragrant and golden, about 3-4 minutes, stirring often. Remove half this garlic oil mixture to a small bowl for drizzling.
- 6
Add turmeric powder to the pot and stir for 30 seconds until fragrant.
- 7
Add drained rice to the pot and stir-fry for 2 minutes to toast lightly and coat with oil.
- 8
Pour in chicken broth and fish sauce, stirring to combine. Return chicken thighs (skin-side up) to the pot, nestling them among the rice.
- 9
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- 10
Remove from heat and let rest, covered, for 5 minutes.
- 11
Fluff rice gently with a fork. Divide rice and chicken among serving bowls.
- 12
Drizzle reserved garlic oil over each bowl and sprinkle with fresh cilantro and dill.
- 13
Serve with lime wedges, cucumber slices, and pickled vegetables on the side.
Tools you’ll need
- large pot with tight-fitting lid
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- wooden spoon
- paper towels
- small bowl
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