Vietnamese Clay Pot Chicken and Rice (Com Ga Ap Chao)

About This Recipe

This clay-pot-style dish cooks chicken and rice together in one pot, the rice absorbing all the savory juices from the chicken and mushrooms as it simmers, finishing with a slightly crisp, golden layer at the bottom similar to Persian tahdig or Korean nurungji. It's a comforting, all-in-one dinner rooted in the wider tradition of clay pot rice cooking found across Vietnam. Resisting the urge to stir once the rice starts simmering is important — that undisturbed cooking time is exactly what allows the bottom layer to develop its coveted crispy texture.

Ingredients

Serves 4

• 600 gbone-in chicken thighs(cut into pieces)
• 1.5 cupsjasmine rice(rinsed)
• 6dried shiitake mushrooms(soaked and sliced)
• 1 piecefresh ginger(julienned)
• 3 clovesgarlic(minced)
• 3 tbspfish sauce
• 1 tbspsoy sauce
• 1 tbspsugar
• 2 cupswater or chicken stock
• 2 tbspvegetable oil
• 2scallions(sliced, for garnish)

Instructions

1. 1

   Marinate the chicken

   Toss chicken with half the fish sauce, soy sauce, sugar, and half the garlic and ginger. Let sit 15 minutes.

2. 2

   Sear the chicken

   Heat oil in a heavy pot or clay pot over medium-high heat. Sear chicken 3-4 minutes per side until golden, then remove.

3. 3

   Build the base

   In the same pot, add remaining garlic and ginger, cooking 1 minute, then stir in mushrooms.

4. 4

   Add rice and liquid

   Stir in rinsed rice, coating it in the flavorful oil, then add water or stock, remaining fish sauce, and return the chicken to the pot.

5. 5

   Simmer undisturbed

   Bring to a boil, then reduce to the lowest heat, cover, and simmer 20 minutes without lifting the lid.

   Resist stirring or peeking — this undisturbed time is what allows a crispy bottom layer to form.

6. 6

   Rest and serve

   Remove from heat and let sit covered for 10 minutes. Fluff gently, scraping up some of the crispy bottom rice, and garnish with scallions before serving.

Variations

• •

  Add Chinese sausage (lap xuong) sliced into the rice for extra richness.

• •

  Use bone-in chicken drumsticks instead of thighs for a different presentation.

• •

  Add mixed vegetables like peas and carrots for more color and nutrition.

Storage

Refrigerate for up to 3 days; reheat gently with a splash of water since the rice dries out somewhat in the fridge.

Frequently Asked Questions