Cơm Gà Phú Yên (Phú Yên Chicken Rice)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese dish from Phú Yên province, featuring fragrant turmeric-infused rice cooked with chicken broth, topped with shredded poached chicken, and served with a flavorful dipping sauce and fresh herbs.
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Nguyên liệu
- Jasmine rice2 cups
- Whole chicken1 (about 3 lbs)
- Chicken broth3 cups
- Turmeric powder1 teaspoon
- Garlic4 cloves, minced
- Shallots2, minced
- Ginger1 inch piece, grated
- Fish sauce2 tablespoons
- Lime juice1 tablespoon
- Sugar1 teaspoon
- Red chilies1-2, thinly sliced
- Cilantro1/4 cup, chopped
- Cucumber1/2, thinly sliced
- Saltto taste
- Black pepperto taste
- Waterfor poaching
Các bước
- 1
Rinse the rice thoroughly and drain.
- 2
In a pot, combine chicken broth, turmeric powder, salt, and pepper. Bring to a boil.
- 3
Add the rinsed rice to the boiling broth. Stir and reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is cooked and liquid is absorbed.
- 4
While rice cooks, place the whole chicken in a large pot. Cover with water, add a pinch of salt and a few slices of ginger. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until cooked through. Skim off any foam.
- 5
Remove the chicken from the pot and let it cool slightly. Reserve the poaching liquid for broth if desired.
- 6
Shred the cooked chicken meat.
- 7
For the dipping sauce, combine minced garlic, minced shallots, fish sauce, lime juice, sugar, and sliced red chilies in a small bowl. Stir well.
- 8
Fluff the cooked turmeric rice with a fork.
- 9
Serve the rice topped with shredded chicken. Garnish with chopped cilantro and sliced cucumber. Serve the dipping sauce on the side.
