Hoi An Chicken Rice

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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.