ForkwiseVietnamese Chicken Rice (Cơm Gà)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 4 bone-in chicken thighs
- 6 cups water
- 1 onion, halved
- 2 inch piece fresh ginger, sliced
- 1½ cups jasmine rice, rinsed
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- 3 spring onions, sliced
- small handful coriander leaves
- 1 lime, cut into wedges
- 1 tsp salt
Method
- Put the chicken, water, onion, ginger and salt in a pot. Bring to a simmer, skim, and cook gently for 25 minutes until the chicken is cooked through.
- Lift out the chicken and keep 2 cups of the cooking liquid.
- Heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds. Add the rice and stir for 1 minute.
- Pour in the 2 cups of cooking liquid, bring to the boil, cover and cook on very low heat for 15 minutes. Rest 5 minutes off the heat.
- Shred or slice the chicken and serve over the golden rice with spring onions, coriander and lime.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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