Com Tay Cam

READY IN: 1hr 15mins
Recipe by Victoria L Smith

A dish I had at a Vietnamese restaurant today and my 1 year old loved it!! I found this recipe at http://recipes.wuzzle.org/index.php/96/3083

Top Review by Vu V.

Authentic Com ga Tay Cam , you need to add cooked lotus seed and stir fried dry bamboo shoot ( you can use young bamboo Mang Bup in the can for ease of time and more consistence in value ) into the rice mixture , the best is to put lotus seed at the same time with rice for fragrant , also use chopped Oyster Mushroom altogether and toss that bamboo shoot 10 mins after the rice cooker turn from red to yellow button . Topping with Fried caramel onion ( optional ) . Tips : Do not overuse mixture of oyster sauce , Maggi soy sauce and sugar as it will strengthen Chinese flavor while Vietnamese are strong at fragrance of herb, chicken fat and mushroom . not too sweet but Balance, earthy savored . Do not use dry bamboo shoot if you are not familiar with the brand for good quality as in US. i can't recommend one , while many fresh baby bamboo shot in the can are ready to use , soft and fragrant . Slice it at 1/4-1/5'' thick , 3'' Length , halve the shoot . Rinse it in cold water anyway prior cooking .

Ingredients Nutrition

Directions

  1. Combine chicken with soy sauce, fish sauce, salt, sugar, sesame oil, oyster sauce, black pepper and garlic.
  2. Heat oil in pan and add chopped shallots.
  3. Add chicken mixture and fry until completely cooked about 10 minutes.
  4. Add both types of mushrooms and stir.
  5. Combine cornstarch with water and add to the pot.
  6. Cook 5 minutes and set aside.
  7. Heat oil in large pot.
  8. Add shallots and garlic.
  9. Fry for 5 minutes.
  10. Add rice and fry for 5 minutes.
  11. Add broth.
  12. Stir once, cover, reduce heat to medium simmer for 20 minutes.
  13. Add chicken on top and bring back to a simmer.
  14. Serve.

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