Hoi An style Chicken Rice

If you’ve ever been to Da Nang or Hoi An, you have to try Cơm Gà Hội An ( Hoi An chicken rice style)—that vibrant yellow rice served with shredded chicken, fresh herbs, green papaya, and carrot. What truly makes this dish stand out is the braised chicken liver & heart sauce, a rich, thick sauce that keeps the rice from drying. And of course, the Hoi An-style sweet chili sauce, which pairs perfectly with a spoonful of warm chicken broth on the side.

I used to make this dish sometimes when I was in Sydney during Covid, they ( havent sold this kind of rice in Sydney yet even) . It is not a quick one to prepare as it goes with different condiments. The braised liver sauce and sweet chili sauce taste best when made a day in advance; otherwise, it can feel a bit overwhelming to cook everything at once. Plus, the chicken needs time to cool before mixing with herbs for the best texture. To make it even better, I always add a fresh chicken egg—it adds color and, honestly,

Ingredients

For the Chicken & Broth:

• 1 whole chicken (or 2 chicken thighs + drumsticks)

• 1 thumb-sized piece of ginger, smashed

• 2 stalks scallions

• 1 tsp salt

• 1.5 liters water

For the Rice:

• 2 cups jasmine rice, rinsed

• 2 tbsp chicken fat (or vegetable oil)

• 2 cloves garlic, minced

• 1 thumb-sized piece of turmeric, grated (or ½ tsp turmeric powder)

• 2 cups chicken broth (from boiling the chicken)

• ½ tsp salt

For the Sweet Chili Sauce:

• 2 tbsp chicken broth

• 2 tbsp sugar

• 1 tbsp fish sauce

• 1 tbsp lime juice

• 1-2 red chilies, minced

• 1 clove garlic, minced

For the Braised Chicken Liver & Heart Sauce:

• 100g chicken liver

• 50g chicken hearts

• 1 tbsp shallots, minced

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp sugar

• 1 tsp chicken broth

• 1 tbsp cooking oil

For Garnish & Serving:

• Fresh herbs (coriander, Vietnamese coriander)

• Pickled papaya & carrot (optional)

• Cucumber slices

• Fried shallots

Instructions

1️⃣ Cook the Chicken & Broth

• Bring water to a boil, add ginger, scallions, and salt.

• Add chicken and poach for 30-40 minutes (depending on size).

• Remove chicken, let it rest, then shred into thin pieces.

• Keep the broth for cooking rice & making sauce.

2️⃣ Make the Fragrant Yellow Rice

• In a pan, heat chicken fat and sauté garlic until fragrant.

• Add rinsed rice and turmeric, stir for 1-2 minutes.

• Transfer to a rice cooker, pour in chicken broth and salt. Cook until fluffy.

3️⃣ Prepare the Sweet Chili Sauce

• Mix all sauce ingredients in a bowl until sugar dissolves. Set aside.

4️⃣ Braise the Chicken Liver & Heart

• Heat oil in a pan, sauté shallots until fragrant.

• Add chicken liver & hearts, cook for 2 minutes.

• Add fish sauce, soy sauce, sugar, and chicken broth.

• Simmer on low heat for 5-7 minutes until soft and coated in sauce.

• Mash some liver to create a thick sauce consistency.

5️⃣ Assemble & Serve

• Scoop the fragrant yellow rice onto a plate.

• Top with shredded chicken.

• Drizzle with braised liver sauce for extra richness.

• Serve with sweet chili sauce, fresh herbs, pickled papaya, and cucumber slices.

• Garnish with crispy fried shallots.