Chicken and vegetable clay pot rice (Cơm gà) from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (page 242) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IsaSim on February 09, 2014

    Delicious mild tasting comfort food. Doubled the vegetables (including mushrooms). Used AllClad DO. Forgot to soak the mushrooms overnight as suggested by author in bookend note: simmered them for about 45 minutes and this was good, maybe not velvety but quite edible!

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