Vietnamese Chicken and Rice / Com Ga Hoi An

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

3 lbs Chicken Quarter

1 lbs Chicken Breast

Kosher Salt

3 quarts Water

1/2 Onion

1 inch Knob of Ginger

1/2 inch Nob Rock Sugar

1 tbsp MSG

2 TBSP Rock Sugar

Green Onions

Cilantro

Black Pepper

Shredded Chicken

Onion

Vietnamese Coriander (Rau Ram)

Fried Shallots

1/2 tsp Salt

1/2 tsp Black Pepper

1 Lime (Juice)

3 cups Washed Rice

3 cups Chicken Broth

1 tbsp Oil

1/2 tbsp Turmeric Powder

1/3 cup Sugar

1/3 cup Fish Sauce

1 2/3 cup Filtered Water

5 Garlic Cloves

3 Thai Chilis

1 Lime (Juice)

Fried Shallots

Directions

Chicken and Broth:

Scrub chicken with Kosher Salt, and rinse with water 2-3 times to remove chickeny odor. Add cleaned chicken to a pot with water

Char half an onion and ginger on a dry pan, open flame, or broil in the oven. Add charred aromatics to the pot. Bring up to a boil, skim off the impurities, reduce to heat to simmer, and gently poach chicken for 15-30 minutes or until chicken reaches a safe internal temperature of 165F

Remove the chicken and submerge it in an ice bath for 10 minutes to stop the cooking process and help the chicken retain its juicy texture. Shred by hand, then put aside

Continue to simmer broth with aromatic for another 30-45 minutes. Discard aromatics, and reserve three cups of broth to cook rice with. Then season broth to taste with rock sugar, MSG, and fish sauce

Turmeric Rice:

Wash three cups of rice with cold tap water and then drain. Repeat this cycle 3-4 times or until the water mostly runs clear. Drain and put the rice in a wire mesh strainer and set aside

In a frying pan on medium heat, add oil and turmeric powder. Mix well and thoroughly combine, then add washed rice. Toast rice for 3-4 minutes and fully coat rice with turmeric oil

Add toasted rice to the rice cooker, and add chicken broth. Cook on standard white rice mode

Lime Sauce:

Combine salt, ground black pepper, and lime juice in a mixing bowl, then set aside.

Chicken Salad:

Add thinly sliced white onions, Vietnamese coriander, shredded chicken, and fried shallots in a large mixing bowl. Toss generously with 2-3 tablespoons (or to taste) of lime sauce

Fish Sauce Dipping Sauce:

Combine sugar, fish sauce, and filtered water in a container or bowl. Add minced garlic, thinly sliced Thai chili, and juice of a lime. Mix well and serve in a dipping bowl alongside the chicken and rice

Serve:

To a plate or bowl, add turmeric rice and top with chicken salad, garnish with fried shallots. In a separate bowl, add seasoned chicken broth and garnish with chopped green onions, cilantro, and fresh ground black pepper. Serve with fish sauce dipping sauce, and enjoy!