Com Ga Xoi Mo (Vietnamese Chicken Rice)
Silky chicken poached in aromatics, shredded and served over fragrant rice with a ginger-scallion oil. A Vietnamese comfort classic that's light yet deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 595
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 2 cups jasmine or white rice
- 3 oz ginger, divided
- 6 pieces scallions, divided
- 3 tbsp fish sauce
- ⅓ cup olive oil
- 1 portion salt and pepper to taste
Instructions
- 1
Bring 8 cups water to a boil in a large pot. Add chicken, half the ginger (smashed), 3 scallions (whole), and 1 tbsp fish sauce.
- 2
Reduce heat and simmer 12–15 minutes until chicken is cooked through. Remove chicken and set aside; strain broth into a measuring cup.
- 3
Measure 4 cups broth back into the pot. Bring to a boil and stir in rice. Reduce heat, cover, and cook 18 minutes until tender.
- 4
Shred the cooled chicken into bite-sized pieces with two forks.
- 5
Mince remaining ginger and remaining 3 scallions. Heat oil in a small skillet over medium until shimmering, ~2 minutes.
- 6
Add ginger and scallions; cook 1 minute until fragrant. Remove from heat and stir in remaining 2 tbsp fish sauce.
- 7
Fluff rice with a fork. Divide rice among bowls and top with shredded chicken.
- 8
Drizzle ginger-scallion oil over each bowl. Season with salt and pepper to taste. Serve immediately.
Tools you’ll need
- large pot with lid (6+ quart)
- small skillet
- measuring cups and spoons
- two forks (for shredding)
- spoon or ladle
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