Cơm Gà (Vietnamese Chicken Rice)

Instructions

1. 1

   Weigh 180 g of raw boneless chicken thigh meat. Bring 500 ml of water to a simmer with 5 g of the 9 g of ginger, sliced. Add the chicken and poach for 20 minutes over low heat, until cooked through.

2. 2

   Lift out the chicken and keep it covered and warm. Keep the broth; chop the 5 g of garlic and grate the remaining 4 g of ginger.

3. 3

   Heat the 8 g of oil in a small saucepan. Cook the garlic and ginger for 1 minute, add the 75 g of rinsed dry long-grain white rice and stir for 2 minutes.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.