Hoi An Chicken Rice

Firm and juicy shredded chicken served over turmeric-golden rice. The bright acidity of lime and the bite of red onion cut through the poultry richness, while Vietnamese coriander adds its signature peppery note.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1016
• Protein: 106 g
• Carbs: 92 g
• Fat: 24 g

Ingredients

• 1 piece Free-range chicken ( whole )
• 400 g Thai or basmati rice ( rinsed until clear )
• 1 tbsp Turmeric powder ( for broth and rice )
• 2 piece Red onion ( very thinly sliced )
• 3 piece Garlic ( minced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 3 tbsp fish sauce ( for seasoning )
• 1 piece Vietnamese coriander ( bunch, leaves picked )
• 2 tbsp Peanut oil ( to sauté the rice )
• 1 tsp White sugar ( for the marinade )
• 1 pinch Gray sea salt ( for the broth )
• 1 piece Thai chili optional ( thinly sliced )
• 30 g Fresh ginger ( peeled and crushed )

Instructions

1. Poaching the poultry

   Submerge the chicken in a pot of water with turmeric, salt, and ginger. Bring to a simmer. The skin should turn golden yellow and the meat should remain resilient to finger pressure. Once cooked, plunge the chicken into cold water to stop the cooking process and keep the skin firm.

2. Sautéing and cooking the rice

   In a pan, heat the peanut oil and minced garlic. Add the rinsed rice and stir until the grains are translucent and well-coated with fat. Add the chicken cooking broth. The rice should absorb all the liquid and remain separate, not sticky.

3. Shredding the chicken

   Debone the chicken by hand. Shred the meat into irregular strips for better mouthfeel. Do not chop with a knife; the meat should separate naturally along the fibers.

4. Preparing the garnish

   Mix the thinly sliced red onion with lime juice, sugar, and fish sauce. Massage lightly to soften the onion. Add the shredded chicken and Vietnamese coriander. The aroma should be fresh and tangy.

5. Plating

   Place a dome of hot yellow rice in the center of the plate. Generously pile the chicken and onion mixture on top. Finish with a few chili slices for color and heat.

Chef's tips

• Only use the poaching broth for the rice; that's where all the poultry flavor is concentrated.
• The secret is to massage the onions with lime juice to remove bitterness and overly aggressive heat.

Storage

Store chicken and rice separately in the fridge for up to 48 hours. Reheat the rice using steam to restore its moisture.