Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseDinner
Recipe Story
origins & traditionsCom Ga Hoi An is a beloved specialty from the ancient town of Hoi An in Central region. This dish showcases perfectly poached chicken that remains incredibly tender and juicy, served atop golden turmeric-scented rice cooked in rich chicken broth. The rice absorbs all the savory flavors while maintaining a fluffy texture with each grain perfectly separated. Fresh herbs including cilantro and mint add brightness, while lime juice provides a tangy contrast. Pickled vegetables and sliced cucumber offer refreshing crunch. This complete one-pot meal represents the essence of Hoi An cuisine - simple ingredients transformed through careful technique into something extraordinary. The turmeric not only provides the signature golden color but also adds earthy warmth and anti-inflammatory properties. Traditionally enjoyed for lunch or dinner, this dish is both comforting and nourishing, perfect for family gatherings or weeknight meals.
Instructions
step by step0/14 done
Rinse 2 cups white rice under cold water until water runs clear, drain and set aside.
In a large pot, combine 6 cups water with 3 cloves crushed garlic, 2 teaspoons ginger, 2 teaspoons salt, and bring to boil.
Add 600g chicken breast to boiling water, reduce heat to medium-low and poach for 20 minutes until cooked through.
Remove chicken from pot, reserve 3 cups of poaching liquid, and let chicken rest.
In a rice cooker or heavy pot, heat 2 tablespoons vegetable oil over medium heat.
Add 1 teaspoon turmeric and stir for 30 seconds until fragrant.
Add drained rice and stir to coat evenly with turmeric oil for 2 minutes.
Pour in reserved 3 cups chicken poaching liquid and add 1 teaspoon salt.
If using rice cooker, cook according to machine settings; if using pot, bring to boil, cover, reduce heat to low and simmer for 18 minutes until rice is tender.
While rice cooks, shred or slice the poached chicken breast into bite-sized pieces.
Prepare garnishes: slice 1 cucumber thinly, chop 3 tablespoons cilantro, and cut 2 limes into wedges.
Fluff cooked rice with fork and transfer to serving plates.
Top each portion with chicken pieces, cucumber slices, and fresh cilantro.
Serve immediately with lime wedges on the side and fish sauce for drizzling.
Com Ga Hoi An - Chicken Rice with Turmeric
4.5 (45)
Fragrant turmeric-infused chicken rice from Hoi An, featuring tender poached chicken breast served over aromatic yellow rice, topped with fresh herbs and crispy shallots for an authentic Central region specialty.
medium
1h 10m
4 servings
Ingredients
0 of 11 checked
Main Protein
- 600 grams chicken-breast, whole, boneless
Base
- 2 cups rice-white, rinsed well
Spices
- 1 teaspoons turmeric, ground
Aromatics
- 3 cloves garlic, crushed
- 2 teaspoons ginger, sliced
Cooking Fat
- 2 tablespoons vegetable-oil
Seasoning
- 3 teaspoons salt
Garnish
- 1 pieces cucumber, thinly sliced
- 3 tablespoons cilantro, chopped
- 2 pieces lime, cut into wedges
Condiment
- 2 tablespoons fish-sauce (optional)
Chef Tips
expert advice•For extra flavor, massage chicken with salt and ginger before poaching.
•The poaching liquid can be saved as excellent chicken stock for other dishes.
•Adjust turmeric amount based on desired color intensity - more turmeric creates deeper golden hue.
•For crispy texture variation, quickly pan-fry the shredded chicken in a bit of oil before serving.
•Fresh mint and Thai basil make wonderful additional herb garnishes.
•Some cooks add a bay leaf to the rice for subtle aromatic depth.
•The key to perfect rice texture is using the correct liquid-to-rice ratio and not lifting the lid during cooking.
•Let rice rest covered for 5 minutes after cooking completes for fluffiest results.
•This dish pairs beautifully with a small bowl of chicken broth on the side for sipping.
•For meal prep, cook components separately and assemble just before serving to maintain textures.
