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Com Ga Nuong Recipe

Name: Asian Capitol Restaurant & Bars Com Ga Nuong Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 pieces bone-in chicken thighs (skin on); 6 cloves garlic cloves (minced); 3 pieces shallots (finely chopped); 2 stalks lemongrass (white part, minced); 6 tbs fish sauce; 2 tbs soy sauce; 2 tbs honey; 1 tbs oyster sauce; 1 tbs brown sugar; 2 tbs vegetable oil; 1 tsp black pepper (freshly ground); 1 tsp turmeric powder (optional, for color); 1 tsp kosher salt; 3 cups jasmine rice (uncooked); 3.5 cups water; 1 cups coconut milk (optional, for richer rice); 1 tsp salt; 2 cups carrot (julienned); 2 cups daikon radish (julienned); 1 cup rice vinegar; 1 cup water; 0.5 cup granulated sugar; 1 tsp kosher salt; 1 cup cucumber (thin slices); 2 tbsp scallions (thinly sliced, green part); 2 tbsp cilantro (chopped, optional); 2 pieces lime wedges; 2 tbs hoisin sauce; 1 tsp sriracha (optional); 4 tbs fish sauce

Inspired by Asian Capitol Restaurant & Bar

Time1h 30m

Serves4

Make Com Ga Nuong Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

8 pieces bone-in chicken thighs (skin on)

6 cloves garlic cloves (minced)

3 pieces Shallots (finely chopped)

2 stalks lemongrass (white part, minced)

6 tbs Fish sauce

2 tbs Aged soy sauce

2 tbs Honey

1 tbs oyster sauce

1 tbs Brown sugar

2 tbs Tuscany sunflower oil

1 tsp black pepper (freshly ground)

1 tsp turmeric powder (optional, for color)

1 tsp kosher salt

Rice

3 cups jasmine rice (uncooked)

3 1/2 cups water

1 cups coconut milk (optional, for richer rice)

1 tsp Celtic sea salt

Pickled Carrots & Daikon (Do Chua)

2 cups carrot (julienned)

2 cups daikon radish (julienned)

1 cup Rice vinegar

1 cup water

1/2 cup granulated sugar

1 tsp kosher salt

Garnish & Sauce

1 cup cucumber (thin slices)

2 tbsp scallions (thinly sliced, green part)

2 tbsp cilantro (chopped, optional)

2 pieces Lime wedges

2 tbs hoisin sauce

1 tsp sriracha (optional)

Nuoc Cham (Dipping Sauce)

4 tbs Fish sauce

4 tbs Fresh lime juice

4 tbs water

2 tsp granulated sugar

1 clove Garlic (minced)

1 tsp bird's eye chili (finely chopped) or red pepper flakes

Method

Chicken & Marinade

Prepare the marinade

In a medium bowl combine minced garlic, chopped shallots, minced lemongrass, fish sauce, soy sauce, honey, oyster sauce, brown sugar, vegetable oil, black pepper, turmeric (if using) and kosher salt. Stir until sugar dissolves and the mixture is homogeneous.

Marinate the chicken

Pat the chicken thighs dry with paper towels. Place them in a large zip-top bag or shallow dish and pour the marinade over the chicken, massaging to coat evenly so the marinade gets under the skin where possible. Seal or cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor.

Bring to room temperature

About 30 minutes before cooking, remove the chicken from the refrigerator to come to room temperature. Reserve any leftover marinade for basting (bring to a boil for 2 minutes if you intend to use leftover marinade as a baste/sauce).

Grill the chicken

Preheat a grill to medium-high (about 400°F / 200°C). Oil the grates. Place chicken skin-side down and grill 6–8 minutes until nicely charred, then flip and grill another 6–10 minutes with the lid closed, basting once or twice with the reserved boiled marinade, until the internal temperature reaches 165°F (74°C). For stovetop: sear in a hot cast-iron skillet skin-side down 6–8 minutes, then finish in a 400°F (200°C) oven for 12–18 minutes until done. Rest chicken 5–7 minutes before slicing.

Rice

Rinse jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a rice cooker or medium saucepan combine rinsed rice, water and coconut milk (if using) plus 1 tsp salt. If using a saucepan bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with a fork before serving.

Pickled Carrots & Daikon (Do Chua)

Place julienned carrot and daikon in a clean bowl. In a small saucepan combine rice vinegar, water, sugar and 1 tsp salt. Heat gently, stirring until sugar dissolves; then remove from heat and allow to cool to warm (not hot).

Pour the cooled pickling liquid over the vegetables until they are fully submerged. Let cool to room temperature, then refrigerate for at least 30 minutes — preferably 1–2 hours — before serving. These keep well in the fridge for several days.

Nuoc Cham (Dipping Sauce)

In a small bowl combine fish sauce, lime juice, water and sugar. Stir until sugar dissolves. Add minced garlic and chopped chili to taste. Adjust balance: if too salty add more water or lime, if too sour add a pinch more sugar.

Garnish & Assembly

Slice the rested chicken thighs into 1/2-inch strips. To assemble each plate, spoon 3/4 cup of cooked jasmine rice, arrange 2–3 pieces of sliced grilled chicken on top or alongside, add a small handful (about 1/4 cup) of pickled carrots & daikon, cucumber slices and a sprinkle of sliced scallions and chopped cilantro.

Serve with lime wedges, a small bowl of nuoc cham for dipping, and hoisin or sriracha on the side if desired.