Word on the street

CO’M GÁ HÔI AN

Hoi An chicken rice

SERVES 4

“This dish is similar to Chinese-style Hainanese chicken rice, but the result is closer to a salad,” says Jerry Mai. “I love it.”

1 chicken (about 1.8kg), at room temperature
1 tbsp ground turmeric
400 gm (2 cups) jasmine rice
50 gm (1/4 cup) white glutinous rice (see note)
Nuoc mam dipping sauce (see recipe p145), to serve

PAPAYA SALAD

200 gm shredded green papaya
1 small onion, thinly sliced
1 bunch Vietnamese mint, leaves picked
100 gm pickled carrot and daikon (see recipe p145)

1 Rinse chicken and pat dry with paper towels. Bring a large saucepan of water to the boil, then add chicken, turmeric and 1 tbsp sea salt, and poach, reducing heat if necessary, for 15 minutes. Turn off heat and leave chicken in the liquid for a further 25 minutes, then remove chicken and cool on a wire rack. Reserve poaching liquid.

Combine rice and glutinous rice and rinse under cold water for 2 minutes, moving rice