Cơm gà xối mỡ Recipe

Cơm Gà Xối Mỡ

Deep-Fried Chicken with Rice

Crispy golden chicken served over fragrant rice cooked in chicken broth, accompanied by pickled vegetables and dipping sauce.

Other variations:

Cơm gà xối mỡ truyền thống, Cơm gà xối mỡ chanh sả, Cơm gà xối mỡ da giòn

Region

Southern Vietnam

Preparation Time

1h40

Servings

4

Difficulty

Medium

About this recipe

Cơm Gà Xối Mỡ is a popular Southern Vietnamese street food, especially in Saigon. The name “xối mỡ” refers to ladling hot oil over the chicken during frying, resulting in an extra crispy skin while keeping the meat juicy.

Ingredients List

4 chicken leg quarters (about 1.2 kg) 2 liters water (for poaching) 1 tbsp salt, plus 1 tsp for rubbing ½ tsp black pepper (ground) 500 g jasmine rice 800 ml chicken broth 3 cloves garlic (minced) 2 shallots (minced) oil (for frying) 200 g pickled carrots and daikon 1 cucumber (sliced) For the dipping sauce 3 tbsp fish sauce 2½ tbsp sugar 3½ tbsp water 1 - 2 red chilies (minced) 2 tsp lime juice

Materials & Tools

Large pot Rice cooker Deep frying pan or wok Small saucepan Paper towels Ladle Mixing bowls Knife and chopping board

Preparation steps

Total Time

1h40

Cooking Time

1h30

Active Time

10 min

Poach Chicken

Bring water and 1 tbsp salt to a boil, add chicken and poach at least 15 minutes. Turn off heat, cover and leave chicken in pot 10 minutes more, then remove.

30 min

Season Chicken

Pat chicken dry and rub with 1 tsp salt and pepper.

5 min

Cook Rice

Cook rice in rice cooker with chicken broth, garlic and shallots.

30 min

Fry Chicken

Heat oil to 175°C (350°F). Add chicken and fry bottom side for 2 minutes, then keep ladling hot oil over top until skin is golden and crispy. Drain on paper towels.

20 min

Make Sauce

In saucepan, heat fish sauce and sugar, stirring until sugar dissolves. Add water and simmer on low heat 5 minutes. Remove from heat, then stir in chili and lime juice.

10 min

Serve

Put rice on plates with chicken beside it, and arrange cucumber and pickles around. Spoon sauce over chicken and serve.

5 min

Chef’s Tips

Pat the chicken skin completely dry before frying for extra crispy skin; keep ladling hot oil over the top for an evenly golden color.

Serving Suggestions

Pickled vegetables, dipping sauce, cucumber slices

Nutritional info

650kcal
35g protein
28g fat
60g carbs

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