Cơm Gà Hội An with Crispy Chicken Skin
85% chuẩn vị · Vietnamese
A delightful variation of Hoi An Chicken Rice that elevates the dish by adding crispy, pan-fried chicken skin for an extra layer of texture and flavor, alongside tender poached chicken.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Jasmine rice2 cups
- Whole chicken1 (about 3 lbs)
- Chicken broth4 cups
- Turmeric powder1 tsp
- Garlic4 cloves, minced
- Shallots2, thinly sliced
- Ginger1 inch piece, sliced
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Lime1, cut into wedges
- Cilantro1 bunch, for garnish
- Mint1 bunch, for garnish
- Red onion1/2, thinly sliced
- Chicken skinfrom the whole chicken
Các bước
- 1
Prepare the chicken and chicken broth as per the traditional recipe (Steps 1-3). Reserve chicken broth.
- 2
Separate the chicken skin from the poached chicken. Pat it very dry with paper towels.
- 3
Heat a skillet over medium heat. Add the chicken skin in a single layer and cook, rendering the fat, until golden brown and crispy. This may take 8-12 minutes. Drain on paper towels and set aside.
- 4
Shred the poached chicken meat. Set aside.
- 5
Prepare the turmeric rice as per the traditional recipe (Steps 5-7), using 3 cups of chicken broth.
- 6
To serve, plate the turmeric rice. Top with shredded chicken. Arrange the crispy chicken skin pieces over the chicken.
- 7
Garnish with fresh cilantro, mint, and thinly sliced red onion. Serve with the chicken consommé and lime wedges.
