Com Ga (Vietnamese Chicken Rice)

🛒 Ingredients

• Cooked Chicken (Thigh, Skinless) 120 g · 200 kcal
• Jasmine Rice 200 g · 249 kcal
• Chicken Broth 50 g · 5 kcal
• Cucumber 30 g · 5 kcal
• Cilantro 3 g · 0 kcal
• Lime Juice 10 g · 3 kcal
• Fish Sauce 15 g · 8 kcal
• Garlic 5 g · 7 kcal
• Shallot / Red Onion 15 g · 5 kcal
• Ginger 10 g · 8 kcal
• Bird's Eye Chili 3 g · 1 kcal
• Turmeric Powder 1 g · 3 kcal
• Chicken Fat (rendered) 8 g · 72 kcal

👨‍🍳 Instructions

1. Gently simmer chicken with half the ginger and a pinch of salt until cooked through. Remove chicken, let cool, shred or slice, and reserve the poaching liquid for later use.
2. Render chicken fat in a pot. Sauté minced garlic and sliced shallots/onions until fragrant, then add turmeric powder and jasmine rice, stirring to coat evenly.
3. Pour the reserved chicken broth into the pot with the rice (use a 2:1 ratio of broth to rice by volume). Bring to a boil, then reduce heat, cover, and simmer until all liquid is absorbed and the rice is fluffy and yellow.
4. To make the dipping sauce, combine fish sauce, lime juice, sugar, remaining minced garlic, minced ginger, and sliced bird's eye chili in a small bowl. Stir until the sugar dissolves completely.
5. Serve the turmeric chicken rice on a plate. Arrange shredded/sliced chicken over the rice, garnish with fresh cucumber slices and cilantro.
6. Offer the chili-lime dipping sauce on the side, along with a small bowl of warm clear chicken broth.