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Southeast Asian·Main Course

Southeast Asian Style Chicken Rice

A vibrant fusion of Vietnamese, Thai, and Indonesian styles, featuring rice cooked in rendered chicken fat and topped with a refreshing, citrus-herb shredded chicken salad.

Prep

15m

Cook

45m

Total

60m

Serves

2

Method

  1. 01

    Prep the chicken by making 5 or 6 shallow slashes through the skin. Season generously with salt on both sides. Heat vegetable oil in a saucepan over medium-high heat and sear the chicken skin-side down for 5-6 minutes until the skin is golden and the fat renders. Flip and cook until the chicken is just firm to the touch and cooked through.

    Step 1
    Watch · 1:25
  2. 02

    Remove the chicken to a plate and let it cool. Once cool enough to handle, peel the skin off and mince it finely. Set the chicken meat aside in the refrigerator to be shredded later.

    Step 2
    Watch · 2:40
  3. 03

    Return the minced chicken skin to the saucepan over medium heat. Cook, stirring, until the skin becomes crisp and the fat is fully rendered. Add the minced ginger, garlic, and diced onion. Sauté for about 5 minutes until the onions are soft and translucent.

    Step 3
    Watch · 3:20
  4. 04

    Add the ground turmeric and jasmine rice to the pan. Stir for 1-2 minutes to ensure every grain of rice is thoroughly coated in the flavorful chicken fat and aromatics.

    Step 4
    Watch · 4:00
  5. 05

    Pour in the chicken broth and increase the heat to high. Once it reaches a boil, cover the pan, reduce heat to low, and simmer for 20 minutes. After 20 minutes, turn off the heat and let the rice rest, covered, for another 10 minutes.

    Step 5
    Watch · 4:35
  6. 06

    While the rice rests, shred the reserved chicken meat into a bowl. Add the sliced red onion, Fresno chili, green onions, sambal, black pepper, salt, soy sauce, sesame oil, and lime juice. Finish with a large handful of torn mint and cilantro, then toss well to combine.

    Step 6
    Watch · 5:40
  7. 07

    Uncover the rice and fluff it with a fork. Serve the warm rice topped with the cold or room-temperature chicken salad mixture. Garnish with extra lime wedges if desired.

    Step 7
    Watch · 6:25

From Chef John

  • “You are after all the brains of your schmalty grains.”
  • “This is the rarest form of comfort food which is comforting, satisfying, but not sedative.”
  • “This is another great example of where we don't have to worry about something being authentic.”