Cơm Gà Xối Mỡ Recipe

Lastest Updated April 21, 2024
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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!

Fried Chicken With Rice

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.

Tools

These kitchen tools, especially the rice cooker, will help you make Com Ga Xoi Mo with ease.

Needle Meat Tenderizer
  • 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.

Ingredients

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.

Directions

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.

Step 1: Prepare The Ingredients

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

Step 2: Marinate The Chicken

Puncture the chicken using the needle meat tenderizer. Press the tenderizer evenly to avoid tearing the skin or bruising the meat.

Puncture The Chicken

Next, 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

Step 3: Boil The Chicken

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.

Boil The Chicken

Once the legs are cooked, remove them from the pot using tongs. Let them dry, or pat them dry with paper towels.

Step 4: Cook The Rice

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.

Cooks The Rice

Step 5: Fry The Chicken

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.

Fry The Chickens

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.

Pour Hot Oil Over The Legs

Step 6: Fry The Rice

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.

Fry The Garlic

Step 7: Make The Sauce

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!

Satay Sauce With Soy Sauce

Step 8: Present The Dish

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!  

Com Ga Xoi Mo

Some Notable Tips To Remember

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.

Enjoy This Decadent Dish With Your Loved Ones

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.

Fried Chicken With Rice Recipe

Vietnamese Fried Chicken With Rice (Cơm Gà Xối Mỡ)

Fried chicken with rice 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
Print Pin Rate
Course: Main Course
Cuisine: Asian, Chinese, Vietnamese
Prep Time: 35 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours
Servings: 2 servings
Calories: 403kcal

Ingredients

  • 2 chicken leg quarters
  • 10 grams ginger
  • 20 grams garlic
  • 1 onion
  • Scallions
  • 1 bowl of rice
  • 1 teaspoon salt
  • 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 milliliters sweet, sour, and chili sate sauce
  • 50 milliliters soy sauce
  • 2 teaspoons chili sauce
  • 2 teaspoons brown sugar

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.
    Boil The Chicken
  • 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. 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.
    Pour Hot Oil Over The Legs
  • 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, 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 Com Ga Xoi Mo with pickles and tomatoes.
  • Vietnamese Nuoc Cham 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
Richie

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

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