How to Cook Delicious and Attractive Phan Rang Chicken Rice with Authentic Flavor at Home

How to prepare Phan Rang Chicken Rice

• 1

  Prepare the chicken

  First, take the chicken you bought and rub a little salt on the surface of the meat for 3 – 5 minutes. Then, rinse it directly under running water until clean, and let it drain.

  How to prepare and remove the smell of chicken

  • To get the chicken clean of feathers, you can blanch the chicken with boiling water and starfruit leaves for 3 – 5 minutes. Then, pull out the feathers firmly, and rinse several times with water until clean.
  • The chicken feathers can also be easily removed by blanching the chicken in boiling water with crushed papaya leaves for 3 – 5 minutes.
  • Alternatively, using vinegar mixed with salt to rub on the surface of the meat for 3 – 5 minutes, rinsing several times with clean water will also eliminate the smell.
  • Another common method is to use lemon juice mixed with salt and then follow the same method for removing the smell as above.

  See details: How to prepare and remove the smell of chicken

  

  

  

  
• 2

  Prepare other ingredients

  Next, peel the onion and cut it into wedges. For the ginger, use a spoon to scrape off the skin, rinse briefly with water, let it dry, then use a knife to cut 2/3 of the ginger into thin slices, and chop the remaining part finely.

  For the garlic, peel it and then mince 3 cloves. The turmeric should be washed clean and minced finely. Finally, divide the horn chili into 2 parts, slice half diagonally, and chop the rest finely.

  

  

  

  
• 3

  Prepare the fish sauce

  Next, take a bowl and add 2/3 of the minced ginger, minced garlic, all of the minced chili peppers, 2.5 tablespoons of sugar, 3 tablespoons of fish sauce, and the juice of 1 lemon. Stir well to dissolve the mixture.

  

  

  

  
• 4

  Boil the chicken

  Once the ingredients are prepared, place a pot on the stove with 700ml of water, the remaining sliced ginger, and 1 onion cut into wedges over high heat.

  When the water is gently boiling (about 70 degrees Celsius), add 1 teaspoon of salt and 1 whole chicken, cover it, and boil for about 12 minutes.

  Then, turn the chicken over and continue boiling for another 12 minutes. Next, turn off the heat but keep the lid on for an additional 10 minutes.

  Once the chicken is tender, transfer it to an ice bath for 3 – 5 minutes. Finally, remove it and let it cool, then cut it into bite-sized pieces.

  Tip: To make the chicken look more appealing, after boiling, you can brush a layer of diluted turmeric powder for 3 – 5 minutes and then rinse it with warm water!

  

  

  

  
• 5

  Cooking rice

  Next, place another pot on the stove with 2 tablespoons of cooking oil, the minced turmeric, and the remaining minced ginger and garlic, and sauté over medium heat.

  Then, add 300g of washed rice and 1/6 teaspoon of turmeric powder, using chopsticks to stir for about 3 minutes.

  After that, add 300ml of water, cover the pot and cook for 25 – 30 minutes. When the rice is fluffy and cooked, turn off the heat.

  Tip: To make the rice tastier, you can use the chicken broth from earlier to cook.

  

  

  

  
• 6

  Completion

  Finally, you take a plate and successively add a bit of freshly cooked rice, boiled chicken, and chili, then drizzle a bit of fish sauce on top, and it’s done!

  

  

  

  
• 7

  Final Product

  Phan Rang chicken rice with each grain of rice golden and sticky is truly captivating, blended with firm chicken meat and especially accompanied by a bowl of spicy fish sauce, it is indeed wonderful!

  To make the dish more appealing, you can prepare additional tomatoes, cucumbers, and Vietnamese coriander to reduce the richness!