Vietnamese Chicken Rice (Com Ga Hoi An)
User Reviews
5
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
3 people
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Calories
373 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Chicken Rice (Com Ga Hoi An)
Report
Vietnamese Chicken Rice (Com Ga Hoi An) is a fragrant dish featuring turmeric-flavored rice cooked in homemade chicken stock and served with tender shredded poached chicken. The preparation includes making delicate chicken stock by simmering a whole chicken with ginger, then using the stock and turmeric to infuse the rice with bright color and savory flavor. The dish is typically accompanied by lime juice, Vietnamese coriander, and optional accompaniments like sliced chilies and soy sauce to enhance the fresh, balanced flavors.
Description
This recipe starts with poaching a whole chicken in water with ginger to produce a clear homemade chicken stock and tender chicken meat. After poaching, the chicken is shredded, and the bones are simmered further to develop a richer stock used to cook the rice. The rice is sautéed briefly with olive oil and turmeric powder before cooking it in the chicken stock and a small amount of water to infuse flavor and a golden hue. The final dish is served by topping the turmeric rice with shredded chicken and garnishing with chopped Vietnamese coriander and freshly cracked black pepper. Accompaniments often include soy sauce, sliced bird's eye chili, hot chicken stock served separately, and sliced scallions. Variations and traditional sides such as pickled vegetables may also accompany the dish.
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Ingredients
Homemade Chicken Stock and Shredded Chicken for Hoi An Chicken Rice (with leftover)
- 1 chicken about 2.5-3 lbs, whole
- salt
- 8 cups water plus more for parboiling, hot
- ginger 2-inch piece, roughly peeled
To Assemble Hoi An Chicken Rice
- 3/4 cup long grain rice
- olive oil
- 1/4 teaspoon turmeric powder
- 1 1/4 cup chicken stock homemade
- onion half, medium size
- 3/4 cup water iced cold
- 4 1/2 tablespoons lime juice juice of about 2 limes, divided
- 1 1/2 teaspoons sugar divided
- 1 1/4 teaspoons salt
- 1 3/4 cups shredded chicken from the poached chicken, packed
- 3/4 cup Vietnamese coriander lightly packed leaves
- black pepper freshly cracked
To serve
- soy sauce
- bird's eye chili optional, thinly sliced
- chicken stock hot, quantity: 3 small bowls
- scallions thinly sliced
Instructions
Making Homemade Chicken Stock and Shredded Chicken
- In a stock pot, add plenty of boiling water then add the whole chicken and a pinch of salt. Bring back to a boil and parboil for a minute. Discard the liquid and clean the pot.
- Add the chicken back to the pot, and add ginger, a teaspoon of salt and 8-9 cups of hot water (enough to barely cover the chicken). Bring to a boil and then lower to a gentle simmer.
- Cook for about 20 minutes or until the chicken is just cooked through. Remove the chicken from the stock and you can place it in a bowl of cold water for a couple of minutes to stop the cooking process.
- Separate the meat from the bones. Add the bones back to the stock and continue to simmer for about 40 minutes (or longer for a stronger stock if you have time). Chill the chicken meat in the refrigerator.
Making Turmeric Rice with Homemade Chicken Stock
- Once the chicken stock is ready, place a pan over medium heat and add some olive oil. Add rice and sauté for about 30 seconds then add turmeric powder. Stir and sauté until rice is evenly coated with turmeric powder.
- Transfer rice to your rice cooker pot. Add enough chicken stock you just made as indicated by the rice cooker. I need about 1 1/4 cups of chicken stock with my rice cooker. Choose the regular program you usually use to cook the rice.
Assembling Hoi An Chicken Rice
- While the rice is cooking, slice half of an onion as thinly as you can. We need about half a cup of onion slices. Soak them in 3/4 cup of iced cold water plus 2 tablespoons of lime juice and 1 1/4 teaspoons of sugar. Soak for at least 15 minutes to remove the rawness.
- In a small bowl, mix together 2 1/2 tablespoons of lime juice, 1 1/4 teaspoons of salt and 1/4 teaspoon of sugar (the sugar is completely optional) to make the lime juice dressing. Tweak the ratio of ingredients to your liking.
- Take the chicken meat out of the refrigerator and shred. We need about 1 3/4 cups of shredded chicken. Mix the shredded chicken with onion slices and lime juice dressing. Set aside to let the flavors meld.
- When the rice is ready, add Vietnamese coriander leaves and plenty of freshly cracked black pepper to the shredded chicken and onion. Gently toss to combine.
- Fluff the rice with a spatula then add rice to serving plates. Top rice with the chicken salad. Serve immediately with soy sauce on the side and a small bowl of hot chicken stock as soup for each person. You can add bird's eye chili to the soy sauce and some scallions to the soup. Taste and flavor the soup with some salt or a dash of fish sauce.
Notes
- Leftover chicken stock and shredded chicken can be refrigerated for additional meals like chicken noodle soup or a second serving of chicken rice.
- If purchasing stock or pre-cooked chicken for time savings, homemade stock yields superior flavor.
- Vietnamese coriander is an important herb for authentic flavor; substitute with cilantro or Thai basil if unavailable but expect a flavor difference.
- Traditionally, a sauce made from sautéed chicken giblets and stock can be drizzled on top; this step is optional.
- The dish can be served with pickled carrots and daikon or fresh julienned green papaya and carrots for added texture.
- Cooking half a chicken is acceptable if less leftovers are desired.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
50g
(17%)
Protein
26g
(52%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
61mg
(20%)
Sodium
1063mg
(44%)
Potassium
363mg
(8%)
Fiber
0g
(0%)
Sugar
2g
(4%)
Vitamin A
35IU
(1%)
Vitamin C
6.8mg
(8%)
Calcium
30mg
(3%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 1063mg | 44% |
| Potassium | 363mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 30mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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