Entrée: Vietnam – Cơm Gà Hội An ▶ Com Ga Hoi An (Hoi An Chicken Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

1 lb / 500 g boneless, skinless chicken breast
2 cups (370 g) jasmine rice
3 cups (720 ml) chicken stock
1 tsp ground turmeric (or 1 tbsp grated fresh turmeric)
3 shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) fish sauce
1 tsp sugar
1 cucumber, thinly sliced
1 carrot, julienned and quick-pickled (1 tbsp vinegar + 1 tsp sugar)
Fresh cilantro and scallions, chopped
Fried shallots or shallot oil for garnish
Salt and pepper to taste

Instructions

1. Rinse rice until water runs clear. In a rice cooker or pot, toast rice briefly with 1 tbsp oil, add 1 tsp turmeric, then cook with 2 cups chicken stock (or water) until done.
2. Bring 3 cups chicken stock to a gentle simmer with 1 sliced shallot, 1 garlic clove, salt and pepper. Add chicken breast and poach gently 8–12 minutes until cooked through; remove and let rest.
3. Reserve and strain the poaching liquid as a clear broth; adjust seasoning with a little fish sauce and sugar.
4. Shred the cooled chicken breast with forks into thin strips; toss with 1 tbsp fish sauce, 1 tsp sugar, minced garlic and a drizzle of oil to keep moist.
5. Quick-pickle carrot in vinegar, sugar and a pinch of salt for 10 minutes.
6. Serve turmeric jasmine rice topped with shredded chicken, cucumber, pickled carrot, chopped cilantro and scallions; ladle warm broth on the side and finish with fried shallots.

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