If loving Cơm Gà is wrong, I don’t wanna be rice. 
If you’ve ever had Vietnamese cơm gà, you know how comforting this dish is—turmeric-infused rice, tender poached chicken, and a bold ginger fish sauce that brings everything together. For the rice, we’re using Buddha/Sunlee newest and freshest crop of jasmine rice which is perfect for this recipe! 
If you’ve ever had Vietnamese cơm gà, you know how comforting this dish is—turmeric-infused rice, tender poached chicken, and a bold ginger fish sauce that brings everything together. For the rice, we’re using Buddha/Sunlee newest and freshest crop of jasmine rice which is perfect for this recipe! For the Chicken & Broth:
• 2 bone-in, skin-on chicken thighs
• 3 cups water
• 1-inch piece ginger
• 2 stalks green onion
• ½ tsp salt
• ¼ tsp turmeric powder (optional)
For the Rice:
• 1 cup jasmine rice
• 1 cup chicken broth
• ½ tsp turmeric powder
• 1 clove garlic
• 1 tbsp chicken fat
For the Ginger Fish Sauce:
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp lime juice
• 1 tbsp warm water
• 1-inch piece ginger
• 1 clove garlic
• 1-2 red Thai chilies
