Com Ga Hoi An (Hoi An Chicken Rice)
Ingredientsfor 2
460
Cal
40g
Protein
50g
Carbs
12g
Fat
- 11 whole chicken (about 3 lbs)
- 22 cups jasmine rice
- 34 cloves garlic, minced
- 42 shallots, minced
- 52 tablespoons vegetable oil
- 62 stalks lemongrass, bruised
- 74 cups chicken poaching broth
- 82 tablespoons fish sauce
- 91/2 teaspoon turmeric
- 10Nuoc cham, shredded ginger-scallion sauce, and lime for serving
- 11Ginger-scallion sauce: 3 tablespoons minced ginger, 3 green onions minced, 2 tablespoons neutral oil, 1/2 teaspoon salt heated together
Instructions
- 1
Poach the chicken: place whole chicken in a pot with lemongrass, fish sauce, and cold water to cover. Bring to a boil, reduce to a gentle simmer, and cook 45 minutes until cooked through. Remove chicken, reserve broth, and cool chicken in an ice bath to firm up the skin.
- 2
Shred or slice cooled chicken. The Hoi An style is served at room temperature or slightly cool — this is by design, not oversight.
- 3
Cook the rice: heat oil in a pot over medium heat. Sauté garlic and shallots with turmeric until fragrant and golden, about 3 minutes. Add rinsed rice and stir to coat. Add 3 cups strained chicken broth. Cook covered on low for 18 minutes. The rice will be a beautiful pale yellow from the turmeric.
- 4
Make ginger-scallion sauce: heat neutral oil in a small pan until shimmering, pour over combined minced ginger, green onion, and salt. It will sizzle dramatically. This sauce is the key accompaniment.
- 5
Serve rice with chicken on top. Offer nuoc cham, ginger-scallion sauce, and fresh lime alongside for each person to dress individually.