- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 2 ½ l
- 60 g
- 2 tbsp
- 400 g
- 2 tbsp
- 3 tbsp
- 2 tbsp
- 1 tsp
- 1 cup
- 1 tsp
Process
Timers built in · swap anything · ask as you cook
In a large pot, combine 2.5 l water, 800 g chicken thighs, 30 g sliced ginger, halved onion, and 2 tbsp salt. Bring to a boil over high heat, then reduce to medium-low and simmer for 25 minutes, skimming foam.
Remove chicken from pot and set aside to cool. Strain the broth through a fine-mesh sieve, discarding solids. Reserve 600 ml broth for cooking rice; keep the rest for soup or other use.
Rinse 400 g jasmine rice until water runs clear. Drain well.
In a rice cooker or heavy pot, heat 2 tbsp chicken fat or neutral oil over medium heat. Add drained rice and toast for 2 minutes, stirring. Add 600 ml reserved broth and cook according to rice cooker instructions or until liquid is absorbed and rice is tender, about 15–20 minutes.
While rice cooks, make scallion oil: In a small bowl, combine 4 sliced scallions with 3 tbsp neutral oil. Set aside.
Make dipping sauce: In a small bowl, mix juice of 2 limes, 2 tbsp fish sauce, 1 tsp sugar, 30 g minced ginger, and sliced red chili (if using). Stir until sugar dissolves.
Shred or slice cooled chicken, discarding bones and skin if desired. Season with a pinch of salt and black pepper.
To serve, fluff rice and divide among bowls. Top with chicken, drizzle with scallion oil, and serve with cucumber, tomato, fresh herbs, and dipping sauce on the side.
Kitchen notes
Kitchen notes
- Do not boil the chicken vigorously; a gentle simmer keeps the meat tender and prevents it from becoming dry and stringy.
- Rinse the rice thoroughly until the water is clear to remove excess starch, which ensures fluffy, separate grains rather than sticky clumps.
- The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part reads 74°C.
- Let the cooked rice rest covered for 5-10 minutes before fluffing to allow steam to finish the cooking process evenly.
Substitutions
- chicken thighs→chicken breast (adjust cooking time to 15-20 minutes)
- fish sauce→soy sauce for a vegetarian version
- jasmine rice→long-grain white rice
- chicken fat→vegetable oil
Storage & reheating
Store leftover Com Ga components separately in airtight containers in the refrigerator. Cooked chicken and rice keep for up to 3 days; scallion oil and dipping sauce for up to 5 days. To reheat, steam the rice and chicken until hot (about 5-7 minutes), or microwave covered with a damp paper towel. Do not freeze the rice as it becomes mushy; chicken can be frozen for up to 2 months.
FAQ
The questions we get asked most
Why is my Com Ga chicken dry?
Overcooking or boiling too vigorously causes dryness. Simmer gently and check for doneness at 25 minutes; the internal temperature should reach 74°C. Letting the chicken cool in the broth for 10 minutes also helps retain moisture.
Can I use chicken breast instead of thighs?
Yes, but breast meat cooks faster and can dry out. Reduce simmering time to 15-20 minutes and check early. For best results, poach at a very gentle simmer and let rest in the hot broth for 5 minutes off heat.
How do I make the rice more flavorful?
Toast the rinsed rice in chicken fat or oil before adding broth, and use the reserved poaching liquid instead of water. Adding a smashed garlic clove or a piece of ginger to the rice while cooking also boosts aroma.
Can I prepare Com Ga ahead of time?
Yes. Poach the chicken and cook the rice up to 2 days in advance; store separately in the fridge. Reheat gently by steaming. The scallion oil and dipping sauce can be made a day ahead and kept refrigerated.
Is fish sauce essential for the dipping sauce?
Fish sauce provides the signature umami and saltiness. If you need a substitute, use soy sauce mixed with a little lime juice and sugar, but the flavor will differ. For a vegan version, use soy sauce and omit the fish sauce.
How can I tell when the chicken is fully cooked?
The chicken is done when the juices run clear, the meat is opaque throughout, and an instant-read thermometer inserted into the thickest part registers 74°C. If you do not have a thermometer, cut into the thickest part; there should be no pink.
Can I freeze the leftover broth?
Yes, the strained poaching broth freezes well. Cool it completely, then pour into freezer-safe containers, leaving 2 cm headspace. It keeps for up to 3 months. Thaw in the refrigerator overnight before using.
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