Cơm Gà Xối Mỡ (Crispy Fried Chicken Rice)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring fragrant rice cooked with chicken broth and pandan leaves, topped with incredibly crispy, golden-brown fried chicken pieces that have been 'xối mỡ' (drizzled with hot oil) for ultimate crispiness. Served with a side of fresh cucumber, tomato, and a flavorful dipping sauce.
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Nguyên liệu
- Jasmine rice2 cups
- Chicken thighs1.5 lbs
- Chicken broth2 cups
- Pandan leaves2-3
- Garlic4 cloves
- Shallots2
- Fish sauce3 tbsp
- Sugar1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil3 cups (for frying)
- Cucumber1/2
- Tomato1
- Lime1/2
Các bước
- 1
Rinse jasmine rice thoroughly. Cook rice with chicken broth and pandan leaves until fluffy. Remove pandan leaves.
- 2
Cut chicken thighs into bite-sized pieces. Marinate with minced garlic, minced shallots, fish sauce, sugar, salt, and pepper for at least 30 minutes.
- 3
Heat vegetable oil in a wok or deep pot to 350°F (175°C).
- 4
Fry chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.
- 5
Heat about 1/2 cup of the frying oil until very hot. Drizzle the hot oil over the fried chicken pieces to enhance crispiness (xối mỡ).
- 6
Serve the crispy chicken over the fragrant rice. Garnish with sliced cucumber, tomato, and a wedge of lime. Serve with nuoc cham on the side.
