Delicious and Authentic Vietnamese Roasted Chicken Rice (Com Ga Quay) Recipe

Ingredients

1 whole chicken, approximately 4-5 lbs
2 tablespoons salt
1 tablespoon pepper
2 tablespoons honey
3 cloves of garlic, minced
1 tablespoon ginger, minced
2 cups jasmine rice
4 cups chicken broth
1 cup cilantro, chopped
2 carrots, julienned
1 cucumber, thinly sliced
2 tablespoons vegetable oil
1 tablespoon fish sauce
1 lime, juiced
2 red chillies, chopped (optional)

Steps and instructions

First, clean the chicken thoroughly and pat dry with a kitchen towel. Sprinkle with salt and pepper, then set aside for about 20 minutes.
Preheat the oven to 400 degrees Fahrenheit. In a bowl, mix together the honey, half of the minced garlic, and ginger to make a marinade. Brush the chicken with this marinade, ensuring it is fully coated.
Place the chicken in a roasting pan and put it in the preheated oven. Roast for about 1 hour and 15 minutes, or until the chicken is cooked through and the skin is golden and crispy. Once done, set it aside to cool.
While the chicken is roasting, rinse the jasmine rice under cold water until the water runs clear. In a pot, heat the vegetable oil over medium heat. Add the remaining garlic and cook until fragrant.
Add the rice to the pot and stir for a few minutes until the grains are coated with oil and slightly toasted. Then, pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot and let it simmer for about 15-20 minutes until the rice is cooked.
When the chicken is cool enough to handle, chop it into serving pieces.
In a bowl, mix together the fish sauce, lime juice, and chillies (if using) to make a dipping sauce.
Arrange the cooked rice on a serving dish, top with the chopped chicken, cilantro, carrots, and cucumber.
Serve the Com Ga Quay with the dipping sauce on the side.

Tools for making

Roasting pan - Used to roast the chicken in the oven.
Kitchen towel - Used to pat dry the chicken after cleaning.
Bowl - Used to mix the honey, minced garlic, and ginger for the chicken marinade.
Brush - Used to brush the chicken with the marinade.
Pot - Used to cook the jasmine rice.
Spatula - Used to stir the rice while cooking.
Knife - Used to chop the roasted chicken into serving pieces.
Cutting board - Used as a surface for chopping the chicken.
Bowl - Used to mix the fish sauce, lime juice, and chillies for the dipping sauce.
Serving dish - Used to plate the cooked rice and chicken.

Recipe variations

Use boneless, skinless chicken thighs instead of a whole chicken for quicker cooking and easier serving.
Marinate the chicken with lemongrass, soy sauce, and lime juice for a tangy and aromatic flavor.
Add five-spice powder or curry powder to the marinade for an extra depth of flavor.
Instead of roasting the chicken, grill it for a smoky and charred taste.
For a vegetarian version, substitute the chicken with tofu or tempeh and marinate it in a soy sauce and sesame oil mixture.
Replace the jasmine rice with brown rice or quinoa for a healthier alternative.
Add sautéed vegetables like bell peppers, snap peas, or broccoli to the dish for added texture and nutrition.
For a spicier version, add chopped Thai bird's eye chillies or Sriracha sauce to the dipping sauce.
Experiment with different herbs and garnishes such as mint, Thai basil, or sliced scallions.
Try serving the Com Ga Quay with a side of pickled vegetables or kimchi for an interesting twist.

Recipe overview

Com Ga Quay, or Vietnamese Roasted Chicken with Rice, is a delicious and comforting dish popular in Vietnamese cuisine. This dish features a whole chicken marinated in a blend of honey, garlic, and ginger, then roasted to perfection until it's golden and crispy. The chicken is served over a bed of fragrant jasmine rice cooked in chicken broth, and garnished with fresh cilantro, carrots, and cucumber. A tangy fish sauce dip with a hit of lime juice and optional chillies adds a delightful kick. Expect bold flavors and a satisfying combination of textures in this inviting dish. It's an impressive meal to serve for a family dinner or a special occasion, and it's sure to win over any crowd. Enjoy the process of making Com Ga Quay and savor every bite of this Vietnamese culinary delight.

Common questions

How long does it take to roast the chicken?
The chicken should be roasted for approximately 1 hour and 15 minutes, or until it is cooked through and the skin is golden and crispy.
Can I use a different type of rice?
Jasmine rice is traditionally used in Com Ga Quay, but you can substitute it with another type of long-grain rice if needed.
Can I make the dipping sauce ahead of time?
Yes, you can prepare the dipping sauce ahead of time and store it in the refrigerator until you are ready to serve the dish.
What can I serve with Com Ga Quay?
Com Ga Quay is often served with pickled vegetables, such as daikon and carrots, as well as a side of Vietnamese pickles. You can also serve it with a side of fresh cucumber slices and additional herbs.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken for this recipe, but keep in mind that bone-in chicken generally provides more flavor and helps keep the meat moist during the roasting process.

Serving dishes and utensils

Roasting Pan - Used to roast the chicken in the oven.
Basting Brush - Used to brush the chicken with the honey marinade.
Kitchen Towel - Used to dry the chicken after cleaning.
Mixing Bowl - Used to combine the honey, minced garlic, and ginger for the marinade.
Pot - Used to cook the jasmine rice.
Stirring Spoon - Used to stir the rice while cooking.
Knife - Used to chop the cooked chicken into serving pieces.
Serving Dish - Used to arrange the cooked rice and chicken for serving.
Dipping Sauce Bowl - Used to serve the dipping sauce.

Origin stories

Com Ga Quay, or Vietnamese Roasted Chicken with Rice, is a great symbol of the multicultural influences in Vietnamese cuisine. It's no secret that Vietnam, with its strategic location in Southeast Asia, has been a melting pot of various cultures, and this is clearly reflected in its diverse food landscape. The dish itself borrows techniques and flavors from Chinese and French cooking, both of which have been integral in shaping Vietnam's culinary identity. Roasting the chicken, a method often used in French cuisine, and serving it with fragrant jasmine rice, a staple in many Asian dishes, makes Com Ga Quay a unique fusion of East meets West. It's a delightful representation of how Vietnam has beautifully embraced and adapted foreign culinary influences into its own gastronomy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.