Make Vietnamese Chicken Fat Rice At Home With This Top Chef Recipe

If you ask Top Chef alumnus Tu David Phu, his unique style of Vietnamese-infused California cuisine is as much about birthright as it is about birthplace. The Oakland, California native is a first generation Vietnamese-American whose family has been crafting artisanal fish sauce since 1895. The brand, Phu Quoc Fish Sauce is considered the gold standard of the condiment.

But Phu has hardly rested on his familial laurels. Named a rising star of the Bay Area by the San Francisco Chronicle in 2017, he’s already spent time in the kitchens of Daniel, Acquerello and Chez Panisse. Along the way the skills he amassed ultimately became ways for him to reimagine the flavors of his childhood with renewed focus and clarity.

As folks across the country eagerly await the return of restaurants, there is still time to sharpen your skills in the home kitchen. To that end, chef Phu shares one of his favorite recipes. “When you can’t get delivery of your favorite Asian comfort foods, recreate this elevated version of an iconic Vietnamese dish called ‘Com Ga’ or Chicken Fat Rice,” he says. “A cross between a traditional Com Ga and Fried Rice, it is spiced up with lemongrass, fresh turmeric, shiitake and fish sauce.”

Earlier this year, Chef Tu partnered up with Lindsay Hoopes of Hoopes Family Vineyard in Napa Valley to pair his flavorful cuisine alongside the expressive red and white wines of the grape to glass operation. For this dish he highly recommends a sturdy pour of her Hoopes Carneros Chardonnay. The specific combination allows the richness of the chicken fat to bleed through and complement, rather than overpower, the decadent umami flavors. Although the flavors are quite complex, the technique for preparation is rather approachable. So don’t be afraid to make a large batch. It’ll only get better when the leftovers are reheated.

INGREDIENTS:

• 2 cups raw Calrose Rice [or use Day-old Rice, 6 cups]
• 3 Chicken Thighs
• 3 eggs
• ¼ cup Chicken Fat [or sub ¼ cup Duck Fat]
• ¼  cup Rice Oil
• ¼ cup Sliced Shiitake  
• 2 tablespoon Shave Scallion
• ½ teaspoon Minced Ginger
• ½ teaspoon Minced Garlic
• ½ teaspoon Minced Turmeric
• 3 tablespoon Fish Sauce
• Kosher Salt to taste

EQUIPMENT:

• Large Frying Pan
• Wooden Spoon or spatual
• Pot and Lid to cook rice
• Rice Cooker [optional]

Chicken 

1. Poach chicken thighs. 
2. Place chicken in pot 
3. Cover with cold water 
4. Add 1 tsp of kosher salt [be light on salt, you will use broth to cook rice]
5. Bring to simmer
6. Continue to simmer for 15 minutes
7. Turn off and take off heat
8. Allow to cool then shred chicken thigh meat
9. Reserve poaching liquid to cook rice.

Cook Rice

1. Cook Rice or use Day Old Rice [only use rice after it has cooled to room temp]
2. Use reserved chicken poaching liquid

Fried Rice Rice Procedure 

1. Preheat Frying Pan on High Heat
2. Add chicken fat and oil [ Yep. It’s a lot of fat. But that’s why it’s called ‘Chicken Fat Rice’]
3. Add aromatics [ ginger, garlic, fresh sliced shiitake ] 
4. Cook until tender 
5. Add eggs and scramble, cook until eggs are well done
6. Add shredded chicken. Add 2-3 tablespoons of water and cook for 10 minute while stirring
7. Keep on High Heat.
8. Add rice. continually stirring ( top to bottom, make sure to incorporate well) for 30 minutes.
9. Season rice with fish sauce, and mix again.
10. Serve in bowls 
11. Garnish with shaved scallions