Mint Rice With Shredded Chicken

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is a popular chicken and rice dish in Vietnamese cuisine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (421 g)
  • Calories 388.7
  • Total Fat - 8.9 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 277.1 mg
  • Sodium - 836.2 mg
  • Total Carbohydrate - 47 g
  • Dietary Fiber - 3.4 g
  • Sugars - 7 g
  • Protein - 29.5 g
  • Calcium - 102.8 mg
  • Iron - 5.5 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.3 mg

Step 1

Put the rice in a bowl with a few cups of water.

Step 2

Gently swirl your fingers in the bowl to allow the starch to separate from the grains.

Step 3

Once the water becomes white, drain and repeat this process twice more.

Step 4

With each time, the water will get less cloudy.

Step 5

The idea is not to get rid of all the starch, just enough so that the rice will not be too sticky or too dry when cooked.

Step 6

Put the rice in a sieve and drain until the rice is fairly dry.

Step 7

Put the rice and chicken stock in a medium clay pot or heavy-bottomed pot and stir to level the rice.

Step 8

Cover the pot and cook the rice over medium heat until it has absorbed all the stock, about 25 minutes.

Step 9

Turn off the heat and with a wooden spoon stir in shallots, mint, and chicken until evenly mixed. Allow to rest covered for 5 to 10 minutes.

Step 10

Drizzle nuoc cham over each serving.

Tips & Variations


No special items needed.

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