Turmeric Chicken Rice with Crispy Shallots — Com Ga Hoi An
Hoi An central-coast plate of poached chicken thigh shredded with lime, mint, and Vietnamese coriander, served over rice tinted with turmeric and cooked in chicken broth, finished with crispy shallot and a small bowl of clear soup.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve ginger and shallot lengthwise, mince garlic. Slice red onion into rings, chilli into rings, peel carrot into matchsticks. Pick herb leaves from stems. Rinse rice until water runs clear.
Boil
Bring 1500ml water with ginger, shallot, and 1 tsp salt to a boil over high 5 minutes. Drop chicken in, bare simmer over low 30 minutes until juices run clear when pierced at the bone.
Build 1
Lift chicken into ice water 3 minutes until skin tightens, drain, then shred meat from bone in long strands. Reserve 400ml stock for rice and 500ml for soup.
Build 2
Toss red onion and carrot off heat with rice vinegar, sugar, and pinch of salt 10 minutes until softened and glossy. Whisk fish sauce, lime juice, and chilli into dressing.
Boil
Add rinsed rice to pot with 400ml chicken stock, all the garlic, turmeric, oil, and 0.5 tsp salt. Bring to boil over high 3 minutes, cover, reduce to low 15 minutes until tender.
Finish
Toss shredded chicken off heat 1 minute with half the dressing, drained pickles, rau ram, mint, and black pepper until evenly coated. Heat reserved stock in small saucepan to simmer.
Plate
Mound turmeric rice on plates, pile dressed chicken salad on top, scatter fried shallot, set bowls of clear hot stock alongside as soup, and serve remaining dressing for spooning over.
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