Vietnamese

Cơm Gà Hội An (Hội An Chicken Rice)

Name: Cơm Gà Hội An (Hội An Chicken Rice)
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups jasmine rice, rinsed; 1 whole bone-in chicken thighs and breasts (about 2 lbs); 1 tsp ground turmeric; 1 thumb fresh ginger, sliced; 1/2 small white onion, thinly sliced; 1/4 cup fresh mint and Vietnamese coriander (rau răm), torn; 2 tbsp fish sauce; 1 tbsp lime juice

Fragrant turmeric-stained rice cooked in chicken broth and topped with hand-shredded poached chicken and a tangy onion herb salad.

50 minutes

Serves 4

Lunch

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
Place the chicken and ginger in a pot, cover with 5 cups water, bring to a boil, then reduce to a bare simmer and poach for 25 minutes until cooked through.

2
Remove the chicken, reserving the broth, let it cool slightly, then hand-shred the meat into bite-size strips and discard the bones.
3
Cook the rinsed jasmine rice with the turmeric and 2.5 cups of the reserved chicken broth in a rice cooker or covered pot until tender and golden, about 18 minutes, then fluff with a fork.
4
Toss the sliced onion, torn herbs, fish sauce, and lime juice together in a bowl to make a bright, tangy salad.
5
Mound the turmeric rice on plates, top generously with shredded chicken, and pile the onion herb salad alongside, then serve with extra broth and chili sauce on the side.

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