Com Ga Roti Recipe

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Mince 2 cloves of garlic. In a medium pot or rice cooker, heat 1 tbs vegetable oil over medium heat, add the garlic and sauté until fragrant (about 30–45 seconds) but not browned.

Add the rinsed rice, 360 ml water, 120 ml coconut milk, and 1 tsp salt. Stir once, bring to a simmer on the stovetop, then cover and reduce heat to low. Cook for 15–18 minutes until liquid is absorbed. If using a rice cooker, simply add everything and start the cooker.

Turn off heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving.

Prepare the marinade

In a bowl combine 4 tbs soy sauce, 1 tbs fish sauce, 2 tbs brown sugar, 1 tbs honey, 1 tsp five-spice powder, 1 tsp black pepper, minced 4 cloves garlic, thinly sliced shallot, and chopped white part of 1 lemongrass stalk. Whisk until sugar dissolves.

Pat the 6 chicken pieces dry with paper towels. Score the skin lightly in a few places so the marinade penetrates.

Place the chicken in a large zip-top bag or shallow dish and pour the marinade over it. Massage to coat evenly. Marinate in the refrigerator for at least 1 hour, preferably 4 hours or overnight for best flavor.

Preheat oven to 200°C (400°F). If you prefer to pan-sear and finish, heat a large ovenproof skillet over medium-high heat.

Remove the chicken from the marinade (reserve the marinade). Heat 2 tbs vegetable oil and 2 tbs butter in the skillet until shimmering. Place chicken skin-side down and sear 4–5 minutes until skin is golden brown and releases easily from the pan. Flip and sear the other side about 2 minutes.

Pour the reserved marinade into the skillet, bringing it to a simmer. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the internal temperature reaches 74°C (165°F) and the sauce is sticky and reduced. If you used a baking sheet, place chicken on a lined sheet and spoon marinade over the pieces before roasting.

Remove chicken from oven and let rest 5 minutes. Squeeze juice from 1 lime over the chicken and spoon some pan juices on top.

Optional: For extra glaze, place chicken under broiler for 1–2 minutes to caramelize, watching closely to avoid burning.

In a bowl combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt. Stir until sugar dissolves.

Add julienned carrot and daikon to the vinegar mixture, toss to coat. Let sit at least 20 minutes (up to 2 hours) in the refrigerator to lightly pickle.

Just before serving, drain excess liquid from the pickles and mix in thinly sliced cucumber, chopped cilantro and sliced scallions. Sprinkle fried shallots on top if using.

In a small bowl combine 3 tbs fish sauce, 2 tbs lime juice, 2 tbs water and 1 tbs sugar. Stir until sugar dissolves.

Add minced garlic and finely chopped bird's eye chili if using. Taste and adjust balance — add a little more sugar for sweetness, lime for acidity, or water to dilute if too strong.

Warm the roti or flatbreads in a dry skillet over medium heat for 30–45 seconds per side or wrap in foil and warm in the oven at 150°C (300°F) for 5–10 minutes.

Plate by placing a scoop of coconut jasmine rice on each roti or alongside it. Top with a piece of glazed roasted chicken, a small pile of pickled vegetables and fresh cucumber-cilantro garnish.

Serve with the nước chấm dipping sauce and lime wedges on the side. Sprinkle fried shallots and extra scallions over the chicken if desired.