Com Tay Cam
Experience the rich, comforting flavors of **Cơm Tày Cầm**, a traditional Vietnamese clay pot rice dish that brings together tender, marinated chicken, fragrant jasmine rice, and wholesome vegetables. This one-pot marvel is infused with savory notes from soy sauce, oyster sauce, and fish sauce, while aromatic garlic and ginger elevate its depth of flavor. Slowly cooked to perfection in a clay pot, the rice absorbs the juices of the chicken and a flavorful chicken stock, creating a delightful medley of textures and tastes. Garnished with fresh cilantro and optional chili for a spicy kick, this dish is perfect for a cozy dinner served straight from the pot for an authentic touch. Taste the essence of homestyle Vietnamese cooking with this hearty recipe that’s as satisfying as it is easy to prepare!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 500 grams Chicken thighs (boneless, skinless)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 0.25 teaspoons Ground black pepper
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Vegetable oil
- 2 stalks Scallions (chopped)
- 1 medium Carrot (sliced)
- 100 grams Button mushrooms (sliced)
- 1 cup Chicken stock
- 1 piece Chili (optional, finely chopped)
- 2 tablespoons Cilantro (for garnish)
Instructions
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Cut the chicken thighs into bite-sized pieces. In a mixing bowl, marinate the chicken with soy sauce, oyster sauce, fish sauce, sugar, ground black pepper, minced garlic, and minced ginger. Let it sit for 15 minutes.
Heat 1 tablespoon of vegetable oil in a clay pot over medium heat. Add the chicken and stir-fry until browned and partially cooked, about 5 minutes. Remove and set aside.
In the same clay pot, add the remaining 1 tablespoon of vegetable oil. Sauté the scallions, carrot, and mushrooms until softened, about 3 minutes.
Add the drained jasmine rice to the pot and stir to coat the grains with the oil and vegetables.
Pour in the chicken stock, ensuring the rice is submerged. Bring to a simmer, then lower the heat to the lowest setting.
Place the partially cooked chicken on top of the rice. Cover the clay pot with a lid and allow the mixture to cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
Check the pot occasionally to ensure the rice is not burning on the bottom. If needed, add a small splash of water or stock to prevent sticking.
Once the rice is cooked, remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped cilantro and, if desired, finely chopped chili for extra heat. Serve directly from the clay pot for an authentic presentation.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.7 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
