Vietnamese Chicken Rice

 Vietnamese Chicken Rice is a delightful dish that embodies the essence of the Vietnamese cuisine, known for its balance of flavors and fresh ingredients. The key to this dish lies in the method of preparing the chicken. Boiling it with a blend of aromatic spices like ginger, star anise, and lemongrass infuses the meat with a distinctive Vietnamese character that sets it apart from its Chinese counterpart, Hainanese Chicken Rice. Opting for free-range "walking chicken" elevates the dish further, providing a richer taste and firmer texture. When served with fragrant rice cooked in the flavorful chicken broth and accompanied by a tangy dipping sauce, this Vietnamese Chicken Rice becomes not just a meal but an experience, inviting you to savor each bite and appreciate the culinary traditions of Vietnam.

Ingredients:

• 2 large chicken thighs
• 2 cups of rice

Chicken broth ingredients:

• 4 cups fresh coconut water
• 1 cinnamon stick
• 3-star anise
• 1 onion, cut into wedges
• 2 green onions
• 1 shallot, chopped

Other spices:

• Turmeric powder
• Pepper
• Salt
• Sugar
• Seasoning powder
• Soy sauce

For the garnish:

• Green onions, chopped
• Cilantro, chopped

Directions:

1.    Preparing the Chicken:

·         Wash the chicken and let it drain.

·         Marinate the chicken with pepper, salt, sugar, and seasoning powder.

·         Mix turmeric powder with cooking oil.

2.    Making the Chicken Broth:

·         Roast the star anise, cloves, cinnamon stick, and onions until fragrant.

·         In a pot, boil coconut water, cinnamon, cloves, star anise, and onions.

·         Season the broth and add the chicken. The broth has to cover the chicken. You can add water, if needed

·         Boil for about 10 minutes, then turn off the heat, cover the lid for another 10 minutes then remove and drain the chicken.

·         Rub turmeric powder and cooking oil on the chicken skin for a golden color.

3.    Cooking the Rice:

·         Heat oil and turmeric powder in a non-stick pan.

·         Stir-fry the washed rice until coated and seasoned with soy sauce, sugar, and seasoning powder.

·         Transfer the rice to a rice cooker and use the chicken broth to cook the rice.

4.    Making the Scallion Oil:

·         Chop green onions and add 1/4 cup of oil, a pinch of salt, and sugar.

·         Microwave for 25 minutes.

5.    Finishing the Chicken:

·         Cut the cooked chicken into bite-sized pieces.

·         In a pan, heat oil, minced garlic, and fried shallots.

·         Add the chicken, soy sauce, and seasoning powder, and stir-fry.

6.    Serving:

·         Place the cooked rice on a plate and arrange the chicken around it.

·         Drizzle scallion oil over the rice and sprinkle with cilantro.

·         Optionally, serve with sweet and sour soy sauce, herbs, and cucumbers on the side.

 

Enjoy your flavorful Vietnamese Chicken Rice!