CƠM GÀ | Chicken rice

Cơm gà, or chicken rice, is an iconic speciality of Hội An, whose history is believed to date back to the 1950s.

The nearby region of Tam Kỳ has long been renowned for the quality of its chicken, and this culinary tradition likely contributed to the development of the dish. The people of Hội An then gave it their own character, combining flavourful chicken with fragrant rice grown in the Thu Bồn River region.

In the past, cơm gà was mainly sold by street vendors in the streets and narrow lanes of the old town. Over time, it found its place in restaurants and became one of the most popular specialities of Hội An.

Cooking the Rice

Rinse the rice thoroughly, drain it well, then leave it to dry for a few moments.

Peel 3 cloves of garlic and cut them into thin slices. Heat 1 teaspoon of oil in a frying pan, then sauté the garlic until lightly golden and fragrant.

Add the rice and stir-fry for a few minutes, stirring regularly, until the grains become slightly firm and glossy.

Transfer the rice to a rice cooker, then add enough chicken broth to just cover it. Stir gently and cook as you would regular rice.

Preparing the Accompanying Salad

Place 300 g grated green papaya, 1 grated carrot and 1 finely sliced onion in a large bowl filled with ice water. Leave to soak for about 15 minutes.

Drain the vegetables thoroughly, then add 1 teaspoon of salt, 1 teaspoon of sugar and 2 teaspoons of lime juice.

Mix gently, taste and adjust the seasoning according to your preference.

The salad is now ready to serve with the cơm gà.