Authentic home cooking from Vietnam, with US measurements. 
Hoi An Chicken Rice (Cơm gà Hội An)
This is a signature dish from Hoi An!
Open in Cookpad AppSteps
- 1
For poached chicken, use a mature hen or rooster for better flavor. A chicken weighing about 2.9 lbs (1.3 kg) is ideal.
Render chicken fat in a pan, add a little turmeric powder and onion, and sauté until fragrant. Brush this mixture over the chicken skin.
- 2
In a pot, add 1 tablespoon chicken bouillon, 1 shallot (smashed), and 1/3 teaspoon turmeric powder to give the chicken skin and broth a light yellow color. Heat the water until almost boiling, then slowly lower the chicken in, letting the skin tighten as you go. Once the whole chicken is in, keep the water just below boiling (do not let it boil), cover, and poach for 20 minutes until just cooked. Turn off the heat and leave the chicken in the pot with the lid on.
You can poach the whole chicken or cut it into pieces to fit your pot.
- 3
When the broth has cooled and you're ready to eat, bring it back to a boil, then reduce to a gentle simmer for another 5–10 minutes, depending on the chicken. Remove the chicken and immediately submerge it in ice water to keep the skin crisp and prevent discoloration. Once completely cool, remove and let the skin dry.
Rub the rendered chicken fat over the skin to make it shiny and fragrant.
- 4
While the chicken is poaching, prepare the vegetables. Thinly slice half the onion lengthwise and soak in ice water to make it crisp and milder. Drain just before mixing.
Pick the leaves from the cilantro and mint, wash, and drain well.
- 5
Shred the green papaya. Cut the carrot into thick matchsticks. Peel and cut the shallot into large pieces. Mix vinegar, sugar, salt, and water to taste for a sweet and tangy flavor, then soak the vegetables for 15 minutes.
- 6
Rinse the rice thoroughly and drain well. In a pan, add 1 tablespoon chicken fat, sauté some minced garlic until golden, then add the rice and stir over low heat until the grains are firm but not broken. Transfer to a rice cooker.
Use the chicken broth to cook the rice, making it a bit drier than usual. When the rice is almost done, skim some chicken fat from the broth and add it to the rice for extra aroma and shine.
- 7
Clean the chicken giblets with salt and lime, then slice thinly. Marinate with fish sauce, pepper, minced shallot, and a pinch of turmeric powder. Slice the remaining half onion lengthwise into thick strips.
Heat oil in a pan, sauté the onion until fragrant, then add the giblets and stir-fry until firm. Add enough chicken broth to cover, season with chicken bouillon to taste, then add green onions and turn off the heat. This saucy giblet stir-fry is called "nước mạ".
- 8
Shred the chicken into bite-sized pieces, discarding large bones. Shred the skin as well. Add 1 teaspoon salt and 1/2 teaspoon pepper and mix well.
Just before serving, mix in the cilantro, mint, carrot, papaya, and onion. Add sautéed onion (without the fat) from earlier. Squeeze in 1 tablespoon lime juice and toss everything together.
- 9
To make the dipping sauce: Mix 2 tablespoons water, 2 tablespoons fish sauce, and 1 tablespoon sugar. Add minced chili and garlic to taste.
- 10
Scoop the rice onto plates and top with shredded chicken. Add the herbs, onion, papaya, carrot, and shallot on top.
Serve the giblet stir-fry (nước mạ) in a small bowl. Add Hoi An chili sauce to the rice. When eating, drizzle some fish sauce and nước mạ over the rice, then mix the rice, chicken, and vegetables together.
How to make Hoi An chili sauce: https://cookpad.wasmer.app/vn/cong-thuc/835688-t%C6%B0%C6%A1ng-%E1%BB%9Bt-h%E1%BB%99i-an?invite_token=avYTGDTkTFYcVrXSzunFFZpd
- 11
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