Entrée: Vietnam – Cơm Gà Xối Mỡ ▶ Com Ga Xoi Mo (Sizzling Chicken on Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Approximate Time

Prep 10 min

Cook 10 min

Additional 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (500 g) boneless, skinless chicken breast, pounded to even thickness
2 cups (370 g) jasmine rice
4 tbsp (60 ml) vegetable oil
3 cloves garlic, minced
3 scallions, thinly sliced
2 tbsp (30 ml) fish sauce
1 tsp (4 g) sugar
Pickled vegetables (carrot/daikon), cucumber slices, and cilantro to serve
Fresh pepper and lime wedges to taste

Show original ingredient measurements

1 lb / 500 g boneless, skinless chicken breast, pounded to even thickness
2 cups (370 g) jasmine rice
4 tbsp (60 ml) vegetable oil
3 cloves garlic, minced
3 scallions, thinly sliced
2 tbsp (30 ml) fish sauce
1 tsp (4 g) sugar
Pickled vegetables (carrot/daikon), cucumber slices, and cilantro to serve
Fresh pepper and lime wedges to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook jasmine rice and keep hot.
2. Marinate pounded chicken with 1 tbsp (15 ml) fish sauce, a pinch of sugar, minced garlic and pepper for 15–30 minutes.
3. Heat a heavy skillet until very hot, add 2 tbsp (30 ml) oil and pan-sear chicken 3–4 minutes per side until deeply golden and cooked through; remove and rest, then slice.
4. In a small pan, heat remaining oil until smoking lightly, stir in sliced scallions briefly then remove from heat (hot oil will sizzle the scallions).
5. Arrange rice on plates, top with sliced chicken, pour the hot scallion oil over the chicken so it sizzles and aromatics bloom.
6. Serve with pickled vegetables, cucumber, cilantro and lime wedges; offer extra fish sauce or nuoc cham if desired.

1. Cook jasmine rice and keep hot.
2. Marinate pounded chicken with 1 tbsp fish sauce, a pinch of sugar, minced garlic and pepper for 15–30 minutes.
3. Heat a heavy skillet until very hot, add 2 tbsp oil and pan-sear chicken 3–4 minutes per side until deeply golden and cooked through; remove and rest, then slice.
4. In a small pan, heat remaining oil until smoking lightly, stir in sliced scallions briefly then remove from heat (hot oil will sizzle the scallions).
5. Arrange rice on plates, top with sliced chicken, pour the hot scallion oil over the chicken so it sizzles and aromatics bloom.
6. Serve with pickled vegetables, cucumber, cilantro and lime wedges; offer extra fish sauce or nuoc cham if desired.