Cơm Gà Tam Kỳ Recipe (Tam Ky Chicken Rice)
Cơm gà Tam Kỳ is a chicken rice dish from Tam Ky, Quang Nam, a province in central Vietnam. The dish offers a mouth-watering combination of juicy chicken and fragrant rice.
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Servings: 4 servings
Calories: 724kcal
Equipment
- Pot
- Rice Cooker
- Mixing Bowl
- Knife
- Chopping Board
- Food Prep Gloves
Ingredients
Chicken and Spices
- 2.5 pounds chicken
- 0.35 ounces ginger
- 0.9 ounces garlic
- 0.9 ounces shallots
- 1 onion
For the Salad
- 7 ounces cabbage thinly sliced
- 1 purple onion thinly sliced
- 0.7 ounces cilantro
- 0.7 ounces Vietnamese coriander (laksa leaves)
- 0.7 ounces spearmint
- 1 teaspoon sugar
For the Salad Dressing
- 5 tablespoons fish sauce
- 2 teaspoons lime juice
- 0.35 ounces minced garlic
- A few chili slices
- 2 tablespoons chili sauce
- 1.5 tablespoons sugar
For the Rice
- 3.5 ounces glutinous rice
- 7 ounces Jasmine rice
- 0.5 teaspoon turmeric powder
- 1 star anise
- 1 cinnamon stick
For Seasoning
- 3 teaspoons salt
Instructions
- First, wash the chicken thoroughly and let it drain, or use a paper towel to pat it dry. Thinly slice the cabbage and purple onion.Next, mix and wash the rice 2-3 times, then let it drain.
- Add a little salt to a pot of boiling water, then blanch the chicken for 1-2 minutes and remove it. Heat olive oil in a pot and sauté the shallots, garlic, and ginger until fragrant. Then, add 2.5 quarts of water to the pot, along with 1 teaspoon of salt and the onion. Next, add the chicken and boil for 25 minutes. During the boiling process, skim off any foam to keep the broth clear. After boiling, immerse the chicken in cold water to maintain a bright and attractive color.
- Strain the chicken broth and add it to the previously washed rice (use 10.5 ounces of mixed glutinous and regular rice with 2.5 bowls of chicken broth).
- Mix in turmeric powder. Add star anise and cinnamon sticks to the rice cooker for additional flavor and attractive color. Cook the rice for 30-45 minutes using the standard setting.
- Marinate the purple onion with sugar to create a crunchy texture and reduce the pungent taste. Next, finely chop the cilantro, Vietnamese coriander, and spearmint.
- Once the chicken has cooled, divide it into three parts. Set aside the wings and drumsticks, slice the thigh meat, and shred the breast meat for the salad.
- Combine a little chicken broth, fish sauce, chili sauce, minced garlic, sliced chili, sugar, and lime juice in a small bowl. Stir until the mixture dissolves. Taste and adjust to your preference. You will also use this dressing as the dipping sauce for your chicken rice.
- Combine the marinated purple onion, cabbage, and a little salt.Add the cilantro, spearmint, Vietnamese coriander, and shredded chicken.Pour the dipping sauce evenly over the salad and adjust the amount used to your taste.Toss well so all ingredients absorb the flavors.
- Adjust the seasoning of the chicken broth to your taste. Now, scoop the rice into a bowl, press it slightly, and flip it onto a plate.Place the chicken slices and drumsticks next to the rice, along with the chicken salad and accompanying soup.Enjoy!
Video
Notes
- The total time is based on 4 servings of cơm gà Tam Kỳ.
- Use just enough turmeric powder to ensure its flavor doesn't overpower the other delicious flavors of the chicken dish.
- You should learn the proper way to boil chicken breast for shredding to avoid making any mistakes.
- Vietnamese dipping sauce (nước chấm) is the perfect condiment to serve alongside your Tam Ky chicken rice.
Nutrition
Calories: 724kcal | Carbohydrates: 81g | Protein: 40g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 3437mg | Potassium: 781mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1222IU | Vitamin C: 32mg | Calcium: 118mg | Iron: 4mg