The luminous yellow chicken rice of Hoi An. Rice is toasted in chicken fat and violently dyed with turmeric, then cooked in a rich chicken broth, served with hand-shredded poached chicken mixed with sharp, acidic herbs and onions.
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The . the whole chicken gently with ginger and shallots. Remove, plunge into an ice bath to tighten the skin, and reserve the golden broth.
The Fat Rendering. Cut excess skin and fat from the chicken and it in a pan until it renders into a pool of liquid chicken fat.
The Golden Grain. Heat the rendered fat in a pot. Add the raw, dry rice and turmeric powder. Toast aggressively for 5 minutes until every grain is coated in fat and violently yellow.
The Broth Absorption. Pour the reserved chicken broth over the yellow rice. Cook like standard rice until the liquid is absorbed and the grains are fluffy and distinct.
The Salad. Hand-shred the cooled chicken meat (do not chop it). Toss the shredded meat vigorously with the ice-cold sliced onions, rau răm, lime juice, salt, and pepper. Serve the acidic chicken salad over a mound of the rich, fatty yellow rice.
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