Chicken with Ginger and Garlic Rice

Cỏm Gà

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This comfort food dish is generally made when certain leftovers are around the kitchen-cooked chicken, chicken stock, and cooked rice—but it’s also widely available in delis and many of Little Saigon’s more casual restaurants. This recipe may seem overly simplistic for the more adventurous, but the rice is fragrant and robust from the garlic and ginger, and the dipping sauce is a real highlight. Tofu or vegetables can be substituted for the chicken if desired.


  • 6 tablespoons olive oil
  • 5 clove garlic, minced
  • ½ fresh Thai bird chile, finely chopped
  • 3 tablespoons peeled, finely chopped fresh ginger
  • 4 cups cooked, dry, long-grain rice
  • cup chicken stock
  • ¼ cup fish sauce
  • pound cooked chicken meat
  • (about half the meat of a medium chicken), warmed
  • ¼ cup roughly chopped fresh mint leaves
  • Dipping Sauce with Ginger


    1. In a large skillet or pot, warm the oil over high heat. When it is hot, add the garlic, chile, and ginger, and cook for 3 minutes or until fragrant.
    2. Add the cooked rice and stir constantly for about 5 minutes. Some of the rice may begin to char or become crispy, but this step is necessary to dry out the rice a little.
    3. Add the chicken stock to the rice and stir. Then add the fish sauce and continue stirring. Reduce the heat and cook for another 15 minutes, uncovered, or until the liquid has reduced. Stir occasionally so that the rice does not burn.
    4. While the rice is cooking, cut the warm chicken in slices. Spoon the rice into individual bowls and top each serving with a few slices of chicken, mint leaves, and a few spoonfuls of the ginger dipping sauce.