Entrée: Vietnam – Cơm Gà Hội An ▶ Com Ga Hoi An (Hoi An Chicken Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (500 g) boneless, skinless chicken breast
2 cups (370 g) jasmine rice
3 cups (720 ml) chicken stock
1 tsp (5 ml) ground turmeric (or 1 tbsp (15 ml) grated fresh turmeric)
3 shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) fish sauce
1 tsp (5 ml) sugar
1 cucumber, thinly sliced
1 carrot, julienned and quick-pickled (1 tbsp (15 ml) vinegar + 1 tsp (5 ml) sugar)
Fresh cilantro and scallions, chopped
Fried shallots or shallot oil for garnish
Salt and pepper to taste

Show original ingredient measurements

1 lb / 500 g boneless, skinless chicken breast
2 cups (370 g) jasmine rice
3 cups (720 ml) chicken stock
1 tsp ground turmeric (or 1 tbsp grated fresh turmeric)
3 shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) fish sauce
1 tsp sugar
1 cucumber, thinly sliced
1 carrot, julienned and quick-pickled (1 tbsp vinegar + 1 tsp sugar)
Fresh cilantro and scallions, chopped
Fried shallots or shallot oil for garnish
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse rice until water runs clear. In a rice cooker or pot, toast rice briefly with 1 tbsp (15 ml) oil, add 1 tsp (5 ml) turmeric, then cook with 2 cups (480 ml) chicken stock (or water) until done.
2. Bring 3 cups (720 ml) chicken stock to a gentle simmer with 1 sliced shallot, 1 garlic clove, salt and pepper. Add chicken breast and poach gently 8–12 minutes until cooked through; remove and let rest.
3. Reserve and strain the poaching liquid as a clear broth; adjust seasoning with a little fish sauce and sugar.
4. Shred the cooled chicken breast with forks into thin strips; toss with 1 tbsp (15 ml) fish sauce, 1 tsp (5 ml) sugar, minced garlic and a drizzle of oil to keep moist.
5. Quick-pickle carrot in vinegar, sugar and a pinch of salt for 10 minutes.
6. Serve turmeric jasmine rice topped with shredded chicken, cucumber, pickled carrot, chopped cilantro and scallions; ladle warm broth on the side and finish with fried shallots.

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1. Rinse rice until water runs clear. In a rice cooker or pot, toast rice briefly with 1 tbsp oil, add 1 tsp turmeric, then cook with 2 cups chicken stock (or water) until done.
2. Bring 3 cups chicken stock to a gentle simmer with 1 sliced shallot, 1 garlic clove, salt and pepper. Add chicken breast and poach gently 8–12 minutes until cooked through; remove and let rest.
3. Reserve and strain the poaching liquid as a clear broth; adjust seasoning with a little fish sauce and sugar.
4. Shred the cooled chicken breast with forks into thin strips; toss with 1 tbsp fish sauce, 1 tsp sugar, minced garlic and a drizzle of oil to keep moist.
5. Quick-pickle carrot in vinegar, sugar and a pinch of salt for 10 minutes.
6. Serve turmeric jasmine rice topped with shredded chicken, cucumber, pickled carrot, chopped cilantro and scallions; ladle warm broth on the side and finish with fried shallots.

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