Hoi An chicken rice (Cơm gà Hội An)
Chicken Rice in Hoi An is a very typical dish of this ancient city, and yet very different from others chicken rice in other places in the same province of Quang Nam or Da Nang. While Northern Vietnamese people like to eat the whole piece of boiled chicken thighs or chest, Hoi An people have their own way to make the chicken unforgettable with customers.
Boiled chicken is cut or torn into smaller slices, seasoned with spices like salt, pepper, chili and Vietnamese coriander – the main factor that makes the dish savory. Combine perfectly with chicken slices, the golden rice made in pilaf form complete the wonderful dish. The rice in this set is cooked with chicken broth, with a dash of fresh turmeric to give it a glossy yellow color. The small bit of greasiness promises a memorable savour to diners. The full dish is served with sliced mint leaves and onions to add on to the taste of chicken and spices, and the famous chili sauce is poured evenly over the dish to create the familiar spicy element in Central Vietnam cuisine. A chicken rice dish surely can help visitors to cure their hunger and make them remember the place for years.
How to make Cơm gà Hội An
PREPARE 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 ram), 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.
DETAIL RECIPE
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.
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.
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 Serve rice on a dish, topped with chicken and tomato slices. Add lettuce and pour the coating sauce over the chicken rice as desired.
Sour: I am Saigon