Cơm Gà Tam Kỳ (Classic Tam Kỳ Chicken Rice)
Món truyền thống · Vietnamese
A classic and authentic rendition of Cơm Gà Tam Kỳ from Quảng Nam province, featuring fragrant turmeric-infused rice cooked with chicken broth, tender shredded chicken, and a vibrant array of fresh herbs and pickled vegetables, all brought together with a savory dipping sauce.
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Nguyên liệu
- Jasmine rice2 cups
- Whole chicken1 (about 3 lbs)
- Chicken broth4 cups
- Turmeric powder1 tsp
- Garlic4 cloves, minced
- Shallots2, minced
- Ginger1 inch piece, grated
- Fish sauce3 tbsp
- Lime1, juiced
- Chili peppers2, sliced
- Cilantro1 bunch, for garnish
- Mint1 bunch, for garnish
- Carrots1, julienned
- Daikon radish1, julienned
- Vinegar1/4 cup
- Sugar2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Poach the chicken: Place the whole chicken in a large pot, cover with water, add a pinch of salt and ginger. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until cooked through. Reserve the poaching liquid for broth.
- 2
Prepare the rice: Rinse the jasmine rice thoroughly. In a pot, sauté minced garlic and shallots in a little oil until fragrant. Add the rinsed rice, turmeric powder, and stir to coat. Add 3 cups of the reserved chicken broth (or water if broth is insufficient) and a pinch of salt. Cook the rice until done.
- 3
Make the pickled vegetables: Combine julienned carrots and daikon radish in a bowl. Mix vinegar, sugar, and a pinch of salt. Pour over the vegetables and let them pickle for at least 30 minutes.
- 4
Shred the chicken: Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat.
- 5
Make the dipping sauce: In a small bowl, combine minced garlic, sliced chili peppers, fish sauce, lime juice, and a little sugar. Adjust seasoning to taste.
- 6
Assemble the dish: Fluff the turmeric rice and serve it on a plate. Top with shredded chicken. Garnish generously with fresh cilantro and mint. Serve with the pickled vegetables, a small bowl of chicken broth, and the dipping sauce on the side.
