1 whole chicken
2 cup uncooked white rice
1/4 cup uncooked sticky rice
1 white onion, thinly sliced, marinate with 1 tsp sugar, 1tsp fish sauce and 1 tsp vinegar.
1 clove of garlic, minced
3 tomatoes, thinly sliced
2 bunches of lettuce
1 tsp turmeric
Vietnamese mint (rau dam), finely chopped
Salt and pepper to taste
For coating sauce: 1 tbsp sugar, 1 tbsp fish sauce and 1 tbsp lime juice. Mix these three ingredients together, add in 1/8 cup water and chili if desired.
1. Wash the chicken thoroughly, boil to cooked and add 1 teaspoon of turmeric to the broth. Take the chicken out and place on a rack to cool.
2. Mix the white rice and sticky rice, rinse under running water for 30 seconds. Put the rice in the boiling chicken broth so that the level of water is about 1cm above the level of rice. Add 1 teaspoon of salt and bring to a boil. Lower heat and simmer the rice until cooked. The cooked rice should have a glossy yellow color.
3. Meanwhile, chop the boiled chicken into pieces or into quarter, depending on your preference. (in Hoi An, chicken breast is torn by hands into thin slices). Mix chicken with the marinated onions and add in Vietnamese mint.
4. Serve rice on a dish, topped with chicken and tomato slices. Add lettuce and pour the coating sauce over the chicken rice as desired.
You can also read more about Hoi An Chicken Rice here.
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