Hội An Chicken Rice
Hội An Chicken Rice
Ingredients
For the Boiled Chicken
- 500 grams chicken, whole or pieces
- 1.5 liters water
- 10 grams ginger, sliced
- 10 grams shallots, crushed
- 2 teaspoons salt
- 1 teaspoon sugar
For the Chicken Salad Dressing
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1-2 tablespoons chicken broth, reserved from boiled chicken
- 1/2 teaspoon chili garlic sauce
For the Fried Shallots and Chicken Fat Oil
- 1/4 cup oil
- 1/2 cup chicken fat, from boiled chicken, cut into small pieces
- 2 shallots, sliced
For the Turmeric Rice
- 2 cups rice
- 2 tablespoons chicken fat oil, reserved from fried shallots
- 1 tablespoon turmeric powder
- 2 teaspoons salt
- 4 cups chicken broth, reserved from boiled chicken
For the Chicken Salad
- 1 batch shredded chicken, from boiled chicken
- 1/2 onion, sliced thinly
- 1/2 lime, for juice
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon Vietnamese coriander, chopped
- 1 tablespoon mint, chopped
- 1 tablespoon laksa leaves, chopped
For Assembly (Optional Accompaniments)
- 1 serving nước mạ, chicken offal side dish, as needed
- 1 serving tương ớt Hội An, Hội An chili sauce, as needed
Instructions
- 1
Thoroughly clean the 500 grams of chicken.
⏱️ 5 min
- 2
In a large pot, combine 1.5 liters of water, 10 grams of sliced ginger, 10 grams of crushed shallots, 2 teaspoons of salt, and 1 teaspoon of sugar.
⏱️ 2 min
- 3
Bring the mixture to a boil over high heat.
⏱️ 5 min
- 4
Once boiling, carefully place the cleaned chicken into the pot.
⏱️ 1 min
- 5
Reduce the heat to low, cover the pot, and cook for 20 minutes.
⏱️ 20 min
- 6
After 20 minutes, turn off the heat and allow the chicken to rest in the hot water for an additional 20 minutes. This is passive time.
- 7
Remove the chicken from the pot and let it cool completely. Reserve the chicken broth for later use.
⏱️ 5 min
- 8
Once cooled, shred the chicken meat.
⏱️ 10 min
- 9
In a small bowl, combine 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 tablespoon of lime juice, 1-2 tablespoons of the reserved chicken broth, and 1/2 teaspoon of chili garlic sauce.
⏱️ 2 min
- 10
Mix all ingredients thoroughly until the sugar has completely dissolved. Set aside.
⏱️ 1 min
- 11
In a pan, add 1/4 cup of oil and 1/2 cup of chicken fat (cut into small pieces from the boiled chicken).
⏱️ 1 min
- 12
Heat the pan over medium heat until the chicken fat renders down and turns into oil.
⏱️ 5 min
- 13
Add 2 sliced shallots to the pan and fry them until they are golden brown and crispy.
⏱️ 3 min
- 14
Remove the crispy fried shallots from the pan and set them aside. Keep the remaining chicken fat oil in the pan for the next step.
⏱️ 1 min
- 15
In the same pan containing the chicken fat oil, add 2 cups of rice.
⏱️ 1 min
- 16
Add 1 tablespoon of turmeric powder and 2 teaspoons of salt to the rice.
⏱️ 1 min
- 17
Stir-fry the rice for 1-2 minutes until it becomes fragrant and well-coated.
⏱️ 2 min
- 18
Transfer the stir-fried rice to a rice cooker.
⏱️ 1 min
- 19
Pour 4 cups of the reserved chicken broth over the rice.
⏱️ 1 min
- 20
Cook the rice in the rice cooker according to its usual settings. This typically takes about 20-25 minutes.
⏱️ 25 min
- 21
In a mixing bowl, combine the shredded chicken, 1/2 thinly sliced onion, and the juice from 1/2 lime.
⏱️ 3 min
- 22
Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar to the mixture.
⏱️ 1 min
- 23
Gently massage the chicken and onion mixture with your hands for a few minutes to combine the flavors.
⏱️ 3 min
- 24
Add 1 tablespoon of chopped Vietnamese coriander, 1 tablespoon of chopped mint, and 1 tablespoon of chopped laksa leaves.
⏱️ 2 min
- 25
Mix all ingredients thoroughly to create the chicken salad.
⏱️ 1 min
- 26
Serve a portion of the hot turmeric rice on a plate.
⏱️ 1 min
- 27
Place a generous amount of the prepared chicken salad on top of the rice.
⏱️ 1 min
- 28
Drizzle the prepared chicken salad dressing over the chicken and rice.
⏱️ 1 min
- 29
Garnish with the crispy fried shallots.
⏱️ 1 min
- 30
Serve immediately, optionally with nước mạ (chicken offal side dish) and tương ớt Hội An (Hội An chili sauce) as traditional accompaniments.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hội An Chicken Rice
For the Boiled Chicken
- 500 grams chicken, whole or pieces
- 1.5 liters water
- 10 grams ginger, sliced
- 10 grams shallots, crushed
- 2 teaspoons salt
- 1 teaspoon sugar
For the Chicken Salad Dressing
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1-2 tablespoons chicken broth, reserved from boiled chicken
- 1/2 teaspoon chili garlic sauce
For the Fried Shallots and Chicken Fat Oil
- 1/4 cup oil
- 1/2 cup chicken fat, from boiled chicken, cut into small pieces
- 2 shallots, sliced
For the Turmeric Rice
- 2 cups rice
- 2 tablespoons chicken fat oil, reserved from fried shallots
- 1 tablespoon turmeric powder
- 2 teaspoons salt
- 4 cups chicken broth, reserved from boiled chicken
For the Chicken Salad
- 1 batch shredded chicken, from boiled chicken
- 1/2 onion, sliced thinly
- 1/2 lime, for juice
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon Vietnamese coriander, chopped
- 1 tablespoon mint, chopped
- 1 tablespoon laksa leaves, chopped
For Assembly (Optional Accompaniments)
- 1 serving nước mạ, chicken offal side dish, as needed
- 1 serving tương ớt Hội An, Hội An chili sauce, as needed
Instructions
- 1
Thoroughly clean the 500 grams of chicken.
⏱️ 5 min - 2
In a large pot, combine 1.5 liters of water, 10 grams of sliced ginger, 10 grams of crushed shallots, 2 teaspoons of salt, and 1 teaspoon of sugar.
⏱️ 2 min - 3
Bring the mixture to a boil over high heat.
⏱️ 5 min - 4
Once boiling, carefully place the cleaned chicken into the pot.
⏱️ 1 min - 5
Reduce the heat to low, cover the pot, and cook for 20 minutes.
⏱️ 20 min - 6
After 20 minutes, turn off the heat and allow the chicken to rest in the hot water for an additional 20 minutes. This is passive time.
- 7
Remove the chicken from the pot and let it cool completely. Reserve the chicken broth for later use.
⏱️ 5 min - 8
Once cooled, shred the chicken meat.
⏱️ 10 min - 9
In a small bowl, combine 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 tablespoon of lime juice, 1-2 tablespoons of the reserved chicken broth, and 1/2 teaspoon of chili garlic sauce.
⏱️ 2 min - 10
Mix all ingredients thoroughly until the sugar has completely dissolved. Set aside.
⏱️ 1 min - 11
In a pan, add 1/4 cup of oil and 1/2 cup of chicken fat (cut into small pieces from the boiled chicken).
⏱️ 1 min - 12
Heat the pan over medium heat until the chicken fat renders down and turns into oil.
⏱️ 5 min - 13
Add 2 sliced shallots to the pan and fry them until they are golden brown and crispy.
⏱️ 3 min - 14
Remove the crispy fried shallots from the pan and set them aside. Keep the remaining chicken fat oil in the pan for the next step.
⏱️ 1 min - 15
In the same pan containing the chicken fat oil, add 2 cups of rice.
⏱️ 1 min - 16
Add 1 tablespoon of turmeric powder and 2 teaspoons of salt to the rice.
⏱️ 1 min - 17
Stir-fry the rice for 1-2 minutes until it becomes fragrant and well-coated.
⏱️ 2 min - 18
Transfer the stir-fried rice to a rice cooker.
⏱️ 1 min - 19
Pour 4 cups of the reserved chicken broth over the rice.
⏱️ 1 min - 20
Cook the rice in the rice cooker according to its usual settings. This typically takes about 20-25 minutes.
⏱️ 25 min - 21
In a mixing bowl, combine the shredded chicken, 1/2 thinly sliced onion, and the juice from 1/2 lime.
⏱️ 3 min - 22
Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar to the mixture.
⏱️ 1 min - 23
Gently massage the chicken and onion mixture with your hands for a few minutes to combine the flavors.
⏱️ 3 min - 24
Add 1 tablespoon of chopped Vietnamese coriander, 1 tablespoon of chopped mint, and 1 tablespoon of chopped laksa leaves.
⏱️ 2 min - 25
Mix all ingredients thoroughly to create the chicken salad.
⏱️ 1 min - 26
Serve a portion of the hot turmeric rice on a plate.
⏱️ 1 min - 27
Place a generous amount of the prepared chicken salad on top of the rice.
⏱️ 1 min - 28
Drizzle the prepared chicken salad dressing over the chicken and rice.
⏱️ 1 min - 29
Garnish with the crispy fried shallots.
⏱️ 1 min - 30
Serve immediately, optionally with nước mạ (chicken offal side dish) and tương ớt Hội An (Hội An chili sauce) as traditional accompaniments.
⏱️ 1 min