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Fried Chicken With Rice Recipe

Cơm Gà Xối Mỡ Recipe (Vietnamese Fried Chicken with Rice)

Cơm gà xối mỡ, or fried chicken with rice in English, is an extremely popular delicacy in Vietnam, especially in Saigon. It is an outstanding choice for a rich and decadent meal to enjoy with your loved ones.
5 from 2 votes
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Course: Main Course
Cuisine: Vietnamese
Keyword: Cơm Gà Xối Mỡ, Vietnamese Fried Chicken with Rice
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 35 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours
Servings: 2 servings
Calories: 403kcal

Equipment

  • Pan
  • Rice Cooker
  • Tongs
  • Ladle
  • Sieve
  • Knife
  • Chopping Board
  • Meat Tenderizer
  • Wooden Spoon

Ingredients

  • 2 chicken leg quarters
  • 10 grams ginger
  • 20 grams garlic
  • 1 onion
  • Scallions
  • 1 bowl of rice
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon soup powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon ground pepper
  • 1 whole star anise
  • 1 teaspoon cashew oil
  • Vegetable oil

For the sauce:

  • 20 ml sweet, sour, and chili sate sauce
  • 50 ml soy sauce
  • 2 teaspoons chili sauce
  • 2 teaspoons brown sugar
US Customary - Metric

Instructions 

  • Rinse the chicken legs and let them dry or pat them dry with paper towels. Put the rice in the rice cooker's inner container. Wash the rice 2 to 3 times, then drain it.
    Put The Rice In The Rice Cookers
  • Cut the onion in half, mince the garlic, and crush the ginger.
    Cut The Onion In Half
  • Puncture the chicken using the needle meat tenderizer.
    Puncture The Chicken
  • Season the legs with sugar, soup powder, garlic powder, and pepper. Mix well and marinate the chicken for 15 to 30 minutes.
    Marinate The Chicken
  • Place the marinated chicken in a pot and pour in water, along with the onion, scallions, and ginger. Cover the pot and boil the chicken for 20 minutes over medium heat.
    Once the legs are cooked, remove them from the pot using tongs. Let them dry, or pat them dry with paper towels.
    Boil The Chicken
  • Pour the chicken's boiling water through a sieve into the rice cooker's pot. The water-to-rice ratio should be 1:1. Add star anise, turmeric powder, and salt to the pot.
    Mix everything well and place the pot into the rice cooker. Cook the rice in standard mode, which takes about 30 to 45 minutes.
    Cooks The Rice
  • Pour vegetable oil into a heated pan, add the chicken legs and fry until crispy.
    Fry The Chickens
  • Use a ladle to scoop and pour hot oil over the legs constantly. Keep doing this until the chicken crisps up to your liking, then remove them from the heat. When the rice is cooked, take it out of the cooker and let it cool.
    Pour Hot Oil Over The Legs
  • Fry the garlic in cashew oil until fragrant and golden, then set aside. Add the rice to the same pan and fry it on medium heat for 5 to 10 minutes, stirring frequently.
    Fry The Garlic
  • Mix the sate sauce with soy sauce, chili sauce, and brown sugar until well combined.
    Satay Sauce With Soy Sauce
  • Enjoy the dish while it's still hot!
    Com Ga Xoi Mo

Video

Notes

  • You should cook the rice a little dry so the grains won't be mushy when fried.
  • Besides zucchini and lettuce, you can also serve cơm gà xối mỡ with pickles and tomatoes.
  • Vietnamese nước chấm is another great sauce to drizzle over the rice and chicken.
  • The chicken must be completely dry before frying to avoid oil splattering.
  • You can skip frying the rice if you want to reduce the dish's calorie count.

Nutrition

Serving: 2g | Calories: 403kcal | Carbohydrates: 18g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 2717mg | Potassium: 559mg | Fiber: 2g | Sugar: 8g | Vitamin A: 153IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg