How to Cook Delicious Sticky Phu Yen Chicken Rice with Authentic Flavor Like in Restaurants

How to prepare Phu Yen Chicken Rice

• 1

  Prepare the chicken

  After buying the chicken, you need to clean it by rubbing the entire outer skin with fresh ginger and salt. Then, rinse it 3 – 4 times with water.

  Effective methods to remove the smell of chicken:

  • Method 1: Rub the chicken meat with a mixture of salt and vinegar in a ratio of 2:1 for about 5 minutes, then rinse with clean water several times.
  • Method 2: You can also substitute vinegar with lemon; simply rub a few slices of lemon with a bit of salt on the chicken, then rinse with clean water.
  • Method 3: Crush 1 piece of ginger and mix it with a little white wine, then rub this ginger-wine mixture on the chicken and let it sit for about 30 minutes before cooking.

  See details: Effective methods to remove the smell of chicken

  
• 2

  Prepare other ingredients

  Peel the onion, cut it into thin slices. Soak the onion in filtered water with 1/2 teaspoon of vinegar for 10 minutes to reduce the pungent smell of the onion.

  Peel the garlic and shallots, keep 2 cloves of garlic whole, and chop the rest finely.

  Pound the lemongrass. Similarly with ginger, peel it and pound it.

  How to cut onions without crying

  • Cut onions in a well-ventilated area, such as under a range hood or by a window.
  • Chill the onion in the freezer refrigerator for 10 – 15 minutes before cutting.
  • Soak the onion in water before cutting.
  • Cut the onion horizontally.
  • Use vinegar or saltwater.

  See details: 10 tricks to cut onions without crying

  

  

  

  
• 3

  Mixing rice

  Rinse the rice briefly in water, then soak the rice in water for the second time for 10 – 15 minutes to allow the grains to swell.

  Next, place the rice in a sieve, drain the water, and let the rice dry.

  Then, add 1/2 teaspoon of salt and 1 teaspoon of turmeric powder to the rice, mixing well so the rice absorbs the color evenly.

  

  
• 4

  Boil chicken

  Put a pot on the stove, add about 1 liter of filtered water along with ginger into the pot, and bring to a boil over high heat.

  When you see the water in the pot starting to boil, reduce the heat to medium and blanch the chicken for about 5 – 7 minutes, then remove it.

  Discard the boiling water, replace it with fresh water in the pot. Add the chicken to boil until cooked for about 20 – 25 minutes, then turn off the heat. Remove the chicken to a bowl to cool.

  How to boil chicken quickly, soft, with yellow skin

  • A chicken boiling pot is very important. You should choose a pot that has a height and width equivalent to the chicken. Avoid choosing a pot that is too small or too large, as it will change the shape of the chicken after cooking. Alternatively, you can use a rice cooker to boil the chicken, saving more time.
  • Before boiling the chicken, you should use toothpicks to secure the chicken’s head to its body, then place the chicken in the pot and pour in cold water to cover the chicken, then boil over high heat.
  • Wait for the water to boil, then reduce the heat and boil for an additional 10 minutes.
  • After about 10 minutes, turn off the heat and cover the pot for about another 20 minutes for the chicken to cook evenly.
  • After the boiling time is up, take the chicken out and place it in a large bowl of water, adding ice cubes and waiting until the chicken is completely cool, then remove the chicken and let it drain. This way, the chicken skin will be firmer and more vibrant.

  

  
• 5

  Roasting rice and cooking rice

  Place a pan on the stove, add about 1 tablespoon of cooking oil along with garlic and shallots. Sauté until fragrant over medium heat.

  Next, add all the rice into the pan, add lemongrass and 10ml of chicken broth into the pan. Stir well and roast over medium heat until the liquid reduces and the rice grains become slightly dry, then turn off the heat.

  Then, put the rice into a rice cooker, pour enough chicken broth to just cover the rice, leaving about 1 finger’s width from the surface of the rice. Add more lemongrass. Cover the pot, switch to Cook mode and cook until the button switches to Warm, indicating that the rice is done.

  

  

  
• 6

  Mixing chicken

  After the chicken cools, shred it into strips. For the chicken thighs, you can keep them whole or shred them as well.

  To make the dressing, put 2 cloves of garlic and 1 chili into a mortar, use a pestle to crush finely, then transfer to a bowl. Next, add 1 tablespoon of chicken broth, 2 tablespoons of fish sauce, 1/2 tablespoon of sugar, and squeeze in the juice of 1/2 lime (or calamondin as desired). Mix the ingredients well.

  Finally, add onion and Vietnamese coriander to the bowl containing the chicken, gradually drizzle the dressing into the bowl, mix well and taste to see if it is seasoned to your liking.

  

  

  
• 7

  Final product

  Place the rice in a bowl, press lightly, then invert the bowl onto a plate to shape the dish. Decorate around the plate with cucumber. Serve the chicken salad on the plate, and add some cilantro or green onions on top to finish.

  Chicken rice with shiny, eye-catching yellow rice. Tasting a spoonful of rice, you will sense the delicate aroma of lemongrass and turmeric powder. The rice grains are soft, carrying a bit of richness and sweetness from the chicken broth. The chicken is firm and mixed with crunchy onions, slightly pungent, and the salad dressing brings a delightful balance of sour, spicy, and salty flavors.

  Additionally, with the leftover chicken broth, you can adjust the seasoning and cook it into a soup to enjoy with the chicken rice for an even more delicious and rounded flavor!