What they do differently here is that they use kampung chicken which is much smaller than the regular farmed chicken but has a firmer and chewier meat texture. When poached, the skin develops a brighter shade of yellow with lesser fat underneath. In addition to the chicken, the other two important components of chicken rice is the rice itself and the accompanying chili dip. Here, the rice is less fluffy and has a stickier consistency (similar to glutinous rice) while the chilli has a slight spicy tangy mouthfeel, with a much thicker consistency more similar to a sauce then dip. Overall, my vote still goes to the familiar flavours back home.
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Cơm Gà Đông Nguyên - 东源鸡饭
Address: 801, Nguyễn Trãi P14 Q5, phường 14, Ho Chi Minh, Vietnam
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