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Com ga Hoi An (turmeric chicken rice)
Cơm gà Hội An: golden rice cooked in chicken stock with shredded chicken and herbs
Lunchtime in the old town of Hội An means cơm gà: small eateries near the river pile plates high with yellow rice and shredded chicken from late morning until it runs out. The rice is fried with garlic and chicken fat, coloured with turmeric and cooked in the poaching stock, so every grain tastes of chicken. On top goes chicken pulled into strips and tossed with sliced onion, Vietnamese coriander, lime and pepper, plus a spoon of chilli sauce and a little pickled papaya. A small bowl of the clear broth comes alongside. Chef's tip: plunge the poached chicken into iced water for 5 minutes; it stops the cooking and keeps the meat juicy and the skin firm.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken and stock
For the rice
For the salad and serving
Method
0/9 doneStep 1: Put 2 ⅝ lb bone-in chicken legs, 6 ¼ cups water, 1 oz fresh ginger, 1 onion and 1 tsp salt in a large pan and bring to the boil over a high heat. Skim off the grey foam.
8 minStep 2: Turn the heat down so the water barely trembles, cover and poach for 25–30 minutes until the thickest part of the chicken reaches 165°F/165 °F and the juices run clear. Common mistake: a rolling boil makes the meat tough and stringy; keep it at a gentle simmer.
30 minStep 3: Meanwhile, rinse 14 oz jasmine rice until the water runs nearly clear, then drain well in a sieve for 10 minutes so it can fry without going mushy.
10 minStep 4: Soak 1 red onion in iced water for 10 minutes to soften its bite, then drain and pat dry.
10 minStep 5: Lift out the chicken and drop it into a bowl of iced water for 5 minutes. Strain the stock and measure 600 ml for the rice; keep the rest hot for serving.
5 minStep 6: Heat 2 tbsp vegetable oil or chicken fat in a heavy pan over a medium heat and fry 4 cloves garlic and 2 shallots for 1 minute until golden. Add the rice and 1 tsp ground turmeric and stir for 2 minutes until the grains are coated and turn opaque at the edges.
3 minStep 7: Pour in the measured stock, add 1 pandan leaf and the rest of ½ tsp salt, bring to the boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave covered for 10 minutes.
25 minStep 8: Pull the chicken off the bones in thin strips, keeping some skin if you like. Toss it with the onion, 1 oz Vietnamese coriander (rau răm) or mint, 1 lime, ½ tsp ground black pepper and ½ tsp sugar.
Step 9: Fluff the rice, pile it on plates and top with the chicken salad. Add 4 tbsp chilli sauce and 3 ½ oz pickled green papaya or carrot on the side and serve the hot stock in small bowls sprinkled with 2 spring onions.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 40 g
- Carbs
- 82 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does com ga Hoi An (turmeric chicken rice) take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of onion?
- 2 shallots per onion.
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