5 whole minced shallots (2 for broth and 3 for rice)
9-10 minced garlic (4 for broth and 5 for rice)
3-5 cans of swanson chicken broth (3 cans for about 6-8 servings, 5 cans for about 10-15 servings)
2-4 cups of Jasmine rice (2 cups for 6-8 servings, 4 cups to 10-15 servings)
One whole chicken, (free-range is optional) or 2 breast and 2-3 thighs
1 cup of dried shallots
3 tablespoons of soy sauce
4 tablespoons of olive oil
2 bunch of cilantro
1 bunch of rau rom, Vietnamese tarragon
1 onion, sliced for brine
1 jalapenos
3 thai chilies
Instructions
In a medium size pot, brown 2 minced shallots and
4 minced garlic. Add 3-5 cans of chicken broth
(store bought) and simmer until hot, do not boil.
(this will be used to cooked the rice). Clean the
rice and drain it- about 2-4 cups of rice. In
another pot, brown 3 minced shallots and 5 minced
garlic. Add the drained rice into the pot of
browned shallots and garlic. Stir until a little
brown, like toasted rice. Add more dried shallots
and 4 or 5 tablespoons of olive oil until the
rice is coated. This gives it a nice finish to the
rice. Add the simmering and hot chicken broth to
the rice. Let it simmer on medium high heat…and
put a lid on it. Let it cook for about 30 minutes
until done.
In a large pot, place the chicken (whole) inside.
Fill the pot with enough water to almost cover the
chicken. Heat over medium-high heat until the
water is boiling, then reduce heat to medium to
allow the water to simmer and the chicken to cook,
about 12 minutes. Turn off the heat and allow the
chicken to rest and the water to cool down. Once
cool enough to handle, remove the chicken from the
stock. Cut the chicken into small pieces, for
easier eating or pull the chicken for pieces. In
a bowl aside, mix and add dried shallots, soy
sauce and olive oil to put on top or mix on the
chicken pieces. (optional)
Cucumbers salad-
In a large container add 4-5 cups of water, 2 cups
of vinegar-add about 4 tablespoons of sugar and 2
tablespoon of salt. make sure the sugar and salt
is dissolved. You can do this by microwaving the
water until translucent.
1 sliced Jalapenos, 3 sliced thai chilis, a
handful of cilantro, a handful of rau rom, a
handful of thin sliced onions
Add the sliced fresh cucumbers, about 4-5 of them.
Let itbrine for about 10 minutes and it'll be
ready to serve.
Nuoc Mam Gung/ Vietnamese Ginger Fish Sauce
2 - 3 limes, juiced
2 tbsn. fish sauce
2 tbsn. sugar, to taste
2-inch piece of ginger, finely minced
1 red chili, finely diced (optional)
Originally Submitted
6/1/2011
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