Fried chicken with rice (“Cơm Gà Xối Mỡ”) is one of the most popular dishes in Saigon. This delectable recipe features chicken legs that have been boiled and then fried in hot oil until crisp up. The cook also utilizes the chicken boiling water to cook the rice, resulting in the most aromatic rice ever.
If you’re in search of a new and exciting chicken recipe, Com Ga Xoi Mo is a dish you shouldn’t miss. In today’s post, let’s learn a foolproof recipe to recreate this Vietnamese delicacy at home!
Com Ga Xoi Mo – A Signature Dish Of Saigon
Chicken with rice (“Cơm Gà”) is among the most well-loved dishes in Vietnam, with each region boasting its own unique recipes. For example, Tam Ky, a province in Central Vietnam, is famous for its boiled chicken served with fragrant yellow rice.
As for Saigon, the most populated city in Vietnam, that signature chicken dish must be Com Ga Xoi Mo. The original recipe most likely originated in Guangdong (China), which explains why many famous vendors selling Com Ga Xoi Mo are run by Chinese-Vietnamese people.
There’s no exact information on when this delicacy first appeared in Saigon, but most people living here have grown up eating it. The term Xoi Mo describes the technique of pouring hot oil over the chicken during frying, which boosts the crispness and gives it a beautiful golden color.
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These kitchen tools, especially the rice cooker, will help you make Com Ga Xoi Mo with ease.
- Knife and chopping board: For cutting the ingredients.
- Needle meat tenderizer: For puncturing the chicken before marinating. Doing this tenderizes the meat and helps it absorb the spices better.
- Tongs: For removing the chicken from the pot after boiling.
- Wooden spoon: For mixing and stirring the ingredients.
- Ladle: For pouring the oil over the chicken during frying.
- Sieve: For filtering the chicken’s boiling water.
- Rice cooker: Allows you to cook flawless rice effortlessly.
- Pan: For frying the chicken.
Chicken and rice are the main stars of today’s recipe. In addition, you’ll need some other spices and aromatics to enhance the flavor.
- Chicken leg quarters: Chicken breast is also a great option. I prefer using free-range chicken for the best texture.
- Rice: Regular white rice will do.
- Garlic powder: Adds fragrance and flavor to the chicken.
- Turmeric powder: Gives the rice an appetizing yellow color.
- Star anise: Lends a warm, spicy, and licorice-like taste to the rice.
- Sweet, sour, and chili sate sauce: You can also opt for plum sauce.
- Soy sauce: Adds a dark color and a hint of umaminess to the sauce.
- Chili sauce: Adds a slight spiciness to the sauce.
- Brown sugar: For sweetening the sauce.
- Vegetable oil: For frying the chicken.
- Cashew oil: For frying the garlic.
- Other spices and vegetables: Ginger, garlic, onion, scallions, soup powder, salt, and pepper.
Here is a detailed guide on how to make your own Com Ga Xoi Mo. Don’t worry; it’s not as difficult as some people think.
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.
Cut the onion in half, mince the garlic, and crush the ginger.
Puncture the chicken using the needle meat tenderizer. Press the tenderizer evenly to avoid tearing the skin or bruising the meat.
Next, season the legs with sugar, soup powder, garlic powder, and pepper. Mix well and marinate the chicken for 15 to 30 minutes.
Place the marinated chicken in a pot and pour in 0.5 quarts (500 milliliters) of water, along with the onion, scallions, and ginger. Cover the pot and boil the chicken for 20 minutes over medium heat.
The cooking time might change depending on the size of the legs and the type of chicken used. Note that you should only boil the chicken legs until they are no longer pink.
Once the legs are cooked, remove them from the pot using tongs. Let them dry, or pat them dry with paper towels.
Pour the chicken’s boiling water through a sieve into the rice cooker’s pot. In order to cook perfect rice using a rice cooker, the water-to-rice ratio should be 1:1.
Add star anise, turmeric powder, and salt to the pot. These ingredients enhance the flavor and give the rice a more appealing color. Mix everything well and place the pot into the rice cooker. Cook the rice in standard mode, which takes about 30 to 45 minutes.
Pour vegetable oil into a heated pan, then add the chicken legs and fry until crispy. If the legs are too big to fit in the pan, you can cut them in half.
Since the legs are already cooked, don’t fry them for too long, or they’ll dry out. Use a spoon to constantly scoop and pour hot oil over the legs so that they’re crispy and golden on all sides. 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.
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. Remember to stir frequently.
Mix the sate sauce with soy sauce, chili sauce, and brown sugar until well combined. The sauce should be a little thick. Feel free to add more spices!
Scoop the rice into a bowl and press it down. Place the bowl upside down on a plate. Once you remove the bowl, the rice will form a beautiful shape.
Arrange your favorite side vegetables next to the rice. I love serving this dish with some lettuce and zucchini. Place the chicken onto the plate and sprinkle some fried garlic on top. Enjoy when the dish is still hot!
If you need some tips to help cook this dish easier or with more side dish suggestions, don’t miss out on this section.
- You should cook the rice a little dry so the grains won’t be mushy when fried.
- 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.
- Besides zucchini and lettuce, you can also serve Com Ga Xoi Mo with pickles and tomatoes.
- Vietnamese Nuoc Cham is another great sauce to drizzle over the rice and chicken.
Com Ga Xoi Mo is a hearty, self-indulgent recipe that is perfect to enjoy with your family and friends. Fried chicken is simply a dish that no one can hate, and when paired with fragrant fried rice, they make for the best comfort food combo.
Try today’s recipe this weekend, and I guarantee you’ll have a great time. If this post has given you a new idea for the next family meal, please don’t hesitate to press the like button. I would also really appreciate it if you can share the post with people you know.
2 servings per container
- Amount Per ServingCalories698
- % Daily Value *
- Total Fat
- Saturated Fat 5.3g 27%
- Cholesterol 85mg 29%
- Sodium 2998mg 125%
- Potassium 413mg 12%
- Total Carbohydrate
- Dietary Fiber 3.9g 16%
- Sugars 6.7g
- Protein 29.5g 59%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.