Another recipe. I haven’t been doing much thinking lately. Actually, I think a lot, but have just been procrastinating putting my thoughts into words. So today, when HDo asked for the recipe for Com Ga, I have no excuses to not write.

• 1 whole chicken (or 6-8 whole legs)
• Fresh ginger (size of half thumb)
• 1 onion
• 2 tsp salt

Put chicken and everything listed above in a pot. Cover the chicken with water, and bring it to boil. Allow the water to boil for 10 minutes, and remove the scum that rises to the surface. Then cover the pot and set the heat to lowest setting. Let it simmer for 1/2 hour, meanwhile you go sing karaoke.

Remove and cool the chicken in the fridge. Wash and rinse 2 cups of rice (the real cup, not the plastic one that comes with the rice cooker). Add rice to a new pot, add 2.5 cups of broth. The water level from the rice should be to about 1/2 your index. Turn heat to medium high until water evaporates, then cover the pot and turn the heat to low for 15. min.  Turn off the heat, fluff the rice, then let it sit for another 5 minutes. Or use the rice cooker. I know you will use the rice cooker.

Now comes the real deal. Without the sauce, this dish is just blah ….

• 2 fresh garlic, smashed with 2 tsp sugar. Definitely use fresh garlic!!
• maggi sauce
• 2 tsp chicken broth

That’s it. Just mix the sauce, and season with more sugar or maggi as needed. It should taste salty with a sweet kick.

The chicken can be eaten hot or cold. I like it cold. Notice that there is no fish sauce in this recipe. Very un-vietnamese, but that’s just the way life is :)

Yum ….