Chicken Rice Sauté with Oil --Cơm gà xối mỡ

                                                    

The chicken rice sauté with fat originated from Guangdong, China. This is the perfect choice for the family to change the taste of the chicken. It has many different recipes used to prepare this dish. I find an easy recipe to make this chicken dish which can be made every day in a small kitchen. Also, I like to make this dish to taste more in line with the Vietnamese dish, which uses all the marinating Vietnamese spices. For parties, the whole chicken can be used to make a statement in the center of the table. The results of this dish is crispy chicken skin with delicious fragrant fried rice, guaranteed to be loved by the whole family. 

Ingredients:

4 chicken legs with skin on

4 cups cooked rice

1 tbs tumeric 

2 eggs

1 onion, sliced

Marinade ingredients:

1 piece fresh ginger, skin removed, sliced in half, and the rest minced

4 garlic cloves, minced

2 shallots, 1 sliced, the other minced

1 tsp sugar

1 tsp salt

1 tsp seasoning

1 tbs cooking wine

1 tbs olive oil

Other Ingredients:

Lettuce. cucumbers, tomatoes

Chili pepper

Dipping sauce

2 tbs oyster oil

¼ cup soy sauce

¼ cup chicken broth

2 cups cooking oil

Directions:

Mix all the marinade ingredients in a bowl.

Wash chicken thighs and rub the marinade under the skin (be careful not to break the skin). Marinate the chicken for 1 hour.

Add chicken into a medium pot. Cover chicken with water (about 6 cups). Add sliced white onion, green onion, and sliced ginger. Season with salt and chicken powder to suit your taste. Bring to boil and skim off the scum that arises to the surface. Simmer for 10 minutes. Cover the pot with lid and turn the heat off.

Let chicken sit in the pot for 10 minutes. Remove chicken and submerge the cooked chicken in cold water. This method will keep the skin crispy later. Let it sit for 10 minutes; remove the chicken and let the chicken dry out of the water.

To fry the rice

Break eggs into the rice, add tumeric, and mix well.

In a wok, add 2 tbs of oil, and add the rice. When the rice is hot, season with 1 tsp mushroom seasoning, 1/2 tsp black pepper and salt. Taste to your family's liking.

To fry the chicken

Before frying, brush soy sauce over the chicken to coat all sides; then let it rest for about 5 minutes.

Heat about 2 cups of cooking oil (this amount of oil penetrates the meat surface). Then add chicken thighs and fry the undersides until golden brown. Fry on medium heat for about 5 minutes.

When the undersides of the meat are golden, use a spatula to pour oil on the top of the chicken thighs, pour the fat over the chicken skin to create a crispier and more beautiful color.

Remove the fried chicken when golden brown and drain the oil.

To make a dipping sauce

In a small sauce pan, add all the dipping sauce ingredients and bring to boil. Remove and add minced garlic and hot chilli.

Arrange the chicken on a plate with one cup of fried rice and garnish with lettuce, cucumber, and tomatoes and sprinkle with chopped cilantro.

Serve with dipping sauce and a bowl of chicken broth as a side dish.