Description
Cơm Gà Hội An pairs turmeric chicken rice with herbs and dipping sauce, a Vietnamese classic inspired by Hainanese roots.
Ingredients
Units Scale
Chicken
- 1 whole free-range chicken (or 1 kg bone-in thighs)
- 1 thumb-sized piece of ginger, smashed
- 1 tsp salt
- 3 cups jasmine rice
- 1 tbsp turmeric powder
- 2 tbsp chicken fat or neutral oil
- 3 1/4 cups chicken broth (from poaching)
- 3 pandan leaves, tied in a knot
- 2 thin slices ginger
- 1 onion, thinly sliced
- 1 bunch mixed herbs (Vietnamese coriander, Thai basil, cilantro, spring onions)
- Juice of 1 lime
- Salt and freshly ground black pepper
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 clove garlic, minced
- 1 small chili, sliced
Instructions
- Place chicken in a pot with water, ginger, and salt. Simmer gently for 30–40 minutes. Remove and let cool. Shred meat, set aside. Reserve broth.
- Rinse rice. In a pan, sauté turmeric in chicken fat, add rice, and stir well. Transfer to a rice cooker, add chicken broth, pandan leaves, and ginger. Cook until fluffy.
- Toss shredded chicken with onion, herbs, lime juice, salt, and pepper.
- Mix fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves.
- Scoop turmeric rice onto plates, top with chicken salad, serve with dipping sauce and a side bowl of broth.
Notes
To collect chicken fat, simply skim it from the surface of the broth you made earlier while poaching the chicken