Com Ga Hoi An (Hoi An Turmeric Chicken Rice)
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Ingredients
- 6 bone-in chicken thighs
- 320 g jasmine rice
- 1 tsp ground turmeric
- 3 shallots
- 2 garlic cloves
- 15 g fresh ginger
- 1 carrot, julienned
- 150 g mooli (daikon radish)
- 1 fresh mint
- 2 tbsp fish sauce
- 1 lime
Nutrition (per serving)
- Calories
- 670 kcal
- Protein
- 39.5 g
- Carbohydrate
- 70.7 g
- of which sugars
- 4.7 g
- Fat
- 24.2 g
- of which saturates
- 6.8 g
- Fibre
- 3.7 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a pot with 1 litre water, the ginger and half the shallots. Bring to the boil, then simmer for 25 minutes until the chicken is cooked through with no pink remaining. Lift out the chicken and shred the meat, keeping the broth.
- 2
Toss the carrot and mooli with 1 tablespoon of fish sauce and a squeeze of lime to quick-pickle while the chicken cooks.
- 3
Finely slice the remaining shallot and fry in a little oil until golden and crisp.
- 4
Cook the jasmine rice in the reserved chicken broth with the turmeric and chopped garlic instead of water, following the pack timings, until tender and golden yellow.
- 5
Divide the turmeric rice between plates and top with the shredded chicken.
- 6
Scatter with the crispy shallots, mint and pickled carrot and mooli, with the remaining fish sauce on the side.

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