Cơm Gà Tam Kỳ with Crispy Chicken Skin
85% chuẩn vị · Vietnamese
A gourmet twist on Cơm Gà Tam Kỳ, elevating the classic dish by incorporating crispy fried chicken skin for added texture and flavor, alongside perfectly poached chicken and fragrant turmeric rice.
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Nguyên liệu
- Jasmine rice2 cups
- Whole chicken1 (about 3 lbs)
- Chicken broth4 cups
- Turmeric powder1 tsp
- Garlic5 cloves, minced
- Shallots2, minced
- Ginger1 inch piece, sliced
- Fish sauce4 tbsp
- Lime1, juiced
- Chili peppers2, sliced
- Cilantro1 bunch, for garnish
- Mint1 bunch, for garnish
- Carrots1, julienned
- Daikon radish1, julienned
- Vinegar1/4 cup
- Sugar2 tbsp
- Cooking oilfor frying
- 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 sliced ginger and a pinch of salt. 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. In a pot, sauté minced garlic and shallots in a little oil until fragrant. Add the rice, turmeric powder, and stir to coat. Add 3 cups of the reserved chicken broth (or water) and a pinch of salt. Cook until done.
- 3
Make pickled vegetables: Combine julienned carrots and daikon radish. Mix vinegar, sugar, and salt. Pour over vegetables and let pickle for at least 30 minutes.
- 4
Crispy chicken skin: Carefully remove the skin from the poached chicken. Cut into bite-sized pieces. Heat cooking oil in a pan over medium-high heat. Fry the chicken skin until golden brown and crispy. Drain on paper towels and season lightly with salt.
- 5
Shred the chicken: Once the chicken is cool, remove skin and bones, and shred the meat.
- 6
Make the dipping sauce: Combine minced garlic, sliced chili peppers, fish sauce, lime juice, and sugar. Adjust seasoning.
- 7
Assemble the dish: Serve the turmeric rice on a plate, topped with shredded chicken. Garnish with cilantro and mint. Sprinkle generously with the crispy chicken skin. Serve with pickled vegetables, chicken broth, and dipping sauce.
