Golden Turmeric Chicken Rice, Hoi An Style
Fragrant jasmine rice is cooked in rich chicken broth tinted golden with turmeric, then topped with hand-shredded poached chicken, crispy shallots, and a tangle of fresh herbs. This iconic Hoi An street food is deceptively simple yet deeply satisfying, with every grain of rice carrying the essence of the broth.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups jasmine rice, rinsed
- 1 medium yellow onion, halved
- 3-inch piece fresh ginger, sliced
+ 11 more ingredients
Instructions
Place the chicken thighs in a pot with the water, halved onion, ginger slices, and a generous pinch of salt. Bring to a boil, skim any foam, then reduce to a gentle simmer and poach for 25 minutes until the chicken is cooked through.
Remove the chicken and set aside to cool slightly. Strain the broth and reserve at least 2 cups.
Rinse the rice pot, then toast the garlic and turmeric in a tablespoon of oil for 30 seconds until fragrant. Add the rinsed rice and stir to coat every grain in the golden turmeric.
Pour in 2 cups of the reserved chicken broth, add fish sauce and sugar, and cook the rice on low heat, covered, for 18 minutes. Let it rest covered for 5 minutes, then fluff.
Shred the chicken by hand, discarding bones and skin. Season lightly with salt and white pepper.
Mound the turmeric rice on plates, top with shredded chicken, fried shallots, shredded cabbage, and fresh herbs. Serve with lime wedges and sliced chilies.
Nutrition Estimate
Per serving • Estimated by Blinner AI