Cơm Gà Xối Mỡ Phú Yên (Crispy Fried Chicken Rice)
60% chuẩn vị · Vietnamese
A creative twist on Cơm Gà Phú Yên, this version features crispy fried chicken pieces instead of poached chicken, offering a different texture and flavor profile while retaining the signature turmeric rice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice2 cups
- Chicken thighs1.5 lbs, boneless, skinless
- Chicken broth3 cups
- Turmeric powder1 teaspoon
- Garlic3 cloves, minced
- Shallots1, minced
- Fish sauce3 tablespoons
- Cornstarch1/4 cup
- Vegetable oilfor frying
- Lime juice1 tablespoon
- Sugar1 teaspoon
- Red chilies1-2, thinly sliced
- Cilantro1/4 cup, chopped
- Cucumber1/2, thinly sliced
- Saltto taste
- Black pepperto taste
- Waterfor rice
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
Cut chicken thighs into bite-sized pieces. In a bowl, marinate chicken with minced garlic, minced shallots, 1 tablespoon fish sauce, salt, and pepper. Let sit for 15 minutes.
- 5
In a separate bowl, toss the marinated chicken pieces with cornstarch until evenly coated.
- 6
Heat vegetable oil in a wok or deep pan over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Drain on paper towels.
- 7
For the dipping sauce, combine remaining 2 tablespoons 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 crispy fried chicken. Garnish with chopped cilantro and sliced cucumber. Serve the dipping sauce on the side.
