Hoi An Chicken Rice

Ingredients

• 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
• 1 lime
• 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.

Preparation

1. Clean the chicken thoroughly and boil it until fully cooked, adding 1 teaspoon of turmeric to the broth for flavor and color. Once cooked, remove the chicken and place it on a cooling rack.
2. Combine equal parts white rice and sticky rice, rinsing them under running water for about 30 seconds. Transfer the rinsed rice to the boiling chicken broth, ensuring that the water level is approximately 1 cm above the rice. Add 1 teaspoon of salt, then bring the mixture to a boil. Reduce the heat to a simmer and cook the rice until it is tender and achieves a glossy yellow hue.
3. In the meantime, cut the cooled chicken into pieces or quarters based on your preference. In Hoi An, you might find that the chicken breast is often pulled apart into thin strips using hands. Mix the chicken with marinated onions and incorporate some Vietnamese mint for an aromatic touch.
4. To serve, plate the rice and generously top it with the prepared chicken and slices of tomato. Include lettuce on the side and drizzle the sauce over the chicken rice according to your taste preferences.