Com Ga Hoi An (Hoi An Chicken Rice), Made with Monk Fruit Sweetener

Method

1. Poach the chicken. Once the water boils, cook it for 5 more minutes, then turn off the heat and leave the chicken in the pot for 10 to 15 minutes to finish cooking.
2. Lift the chicken out and shred the meat, then toss it with 10g Vietnamese coriander (rau ram) and 1/2 onion that has been soaked in ice water until crisp.
3. Rinse 200g rice and cook it with 300ml of the chicken poaching liquid and 1 teaspoon turmeric powder so the grains take on a fragrant yellow color.
4. Fry 2 tablespoons minced shallot and 1 tablespoon minced garlic until fragrant, then add 100g chicken giblets and stir fry them.
5. Add 100ml chicken poaching liquid, 2 tablespoons fish sauce, 1 teaspoon kOBE Monk Fruit Blend and 1/2 teaspoon black pepper, and simmer gently for 3 to 5 minutes until the sauce thickens.
6. Spoon the rice onto plates, pile the shredded chicken on top, ladle over the sauce and serve with rau ram and onion.

Tips

• Rice cooked in chicken poaching liquid tastes richer and more savory than rice cooked in plain water.
• Leaving the chicken to cool in its own poaching liquid keeps the meat tender rather than dry.
• Onion soaked in ice water for a few minutes turns crisp before it is tossed with the shredded chicken.
• Simmer the sauce gently until it thickens, so it clings to the rice rather than running across the plate.
• Fry the offal thoroughly before the poaching liquid goes in, as any lingering smell carries through the whole plate.