Hoi An Chicken Rice
A beautifully aromatic golden rice cooked with turmeric, topped with shredded seasoned chicken and a zesty herb salad.
- 45 min
- 711 kcal / serving
- medium
- Protein
- 33.9 g
- Fat
- 26.9 g
- Carbs
- 82.6 g
Contains: fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 pc chicken thighs (fresh)
- 200 g jasmine rice
- 1 tsp turmeric powder
- 1 pc onion (shaved into paper-thin rings)
- 1 handful Vietnamese coriander (Rau Ram) or fresh mint
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 pc garlic clove (minced)
- 1 tbsp vegetable oil
- 1 pinch sugar
- 1 pinch salt
Method
- Poach the chicken thighs in water seasoned with a pinch of salt and minced garlic for 25 minutes, then remove (reserve the broth).
- Once cooled down, shred the chicken meat finely by hand, discarding the bones.
- Toast the jasmine rice briefly in a pan with the vegetable oil and the turmeric powder until vibrantly yellow and fragrant.
- Pour the reserved chicken broth over the rice and cook it according to normal rice cooking methods.
- Toss the thin onion rings with the lime juice, fish sauce, and a pinch of sugar, then gently fold in the shredded chicken and herbs.
- Mound the hot turmeric rice onto plates and smother generously with the fresh, zesty chicken and onion salad.
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