Vietnamese · Dinner
Saigon Poached Chicken Rice
Com Ga Hai Nam
Saigon-Chinese poached chicken thigh sliced over jasmine rice cooked in chicken stock and rendered fat with ginger and pandan, served with a ginger-scallion oil, sweet soy, chilli-garlic sauce, and a clear cucumber broth.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
20gFat
52gCarbs
8gSugar
2gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Halve 60g ginger lengthwise, mince remaining 20g. Halve shallots, mince garlic, slice scallion thin, slice cucumbers into half-moons, tie pandan into knots. Whisk light soy with sugar and 2 tsp warm water until clear. Whisk dark soy with lime juice and sriracha in separate bowls.
2
Boil
Bring 1500ml water with halved ginger, shallots, pandan, and 1 tsp salt to a boil over high heat 5 minutes. Drop chicken in, bare simmer over low heat 25–28 minutes until juices run clear when pierced at the thigh.
3
Build 1
Transfer chicken to ice water 3 minutes until skin tightens. Drain and slice against the grain. Reserve 400ml poaching stock for rice and 400ml for soup. Rinse rice, add to a pot with 400ml stock, half the minced ginger, half the garlic, and 0.5 tsp salt.
4
Boil
Bring rice to a boil over high heat 3 minutes, cover, reduce to low heat, cook 12 minutes until tender and liquid absorbs.
5
Saute
Heat 2 tbsp oil in a skillet over medium-high heat 1 minute until shimmering. Scatter remaining minced ginger, garlic, and scallion in, swirl 30 seconds off heat until fragrant green oil blooms.
6
Plate
Mound rice on plates, fan chicken slices alongside, spoon ginger-scallion oil over, dust with white pepper, scatter cilantro. Serve with cucumber bobbing in remaining hot stock as a clear soup alongside the three sauce bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in chicken thigh
- 200g (7.1 oz) jasmine rice
- 80g (2.8 oz) fresh ginger
- 60g (2.1 oz) shallot
- 6 garlic cloves
- 2 pandan leaves
- 1500ml (6 cup) cold water
- 2 tsp fine sea salt
- 2 tbsp neutral oil
- 60g (2.1 oz) scallion
- 2 tbsp light soy sauce
- 2 tsp granulated sugar
- 2 tbsp dark sweet soy sauce
- 4 tbsp sriracha
- 2 tsp fresh lime juice
- 120g (4.2 oz) cucumber
- 16g (small handful) cilantro
- 1 tsp ground white pepper