Hoi An style chicken rice with ginger and spring onion oil
Poached chicken over rice cooked in the cooking broth, finished with a bright ginger and spring onion oil.
- Time1 hr 15
- LevelMedium
- Costabout £2.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken, water, half the ginger and the onion in a large pan. Bring to the boil, then cover and simmer on low for 30 minutes until the chicken is cooked through with clear juices.
30 min - 2
Lift out the chicken and keep warm. Strain the stock and keep 500 ml of it.
- 3
Rinse the rice, then cook it in the 500 ml of stock with a pinch of salt, covered, on low for 12 minutes. Rest for 10 minutes.
22 min - 4
Heat the oil until hot and pour it over the spring onions and remaining ginger in a heatproof bowl. Stir in 1 tablespoon of fish sauce.
- 5
Shred the chicken off the bone. Serve on the rice with cucumber, coriander, lime wedges and the spring onion oil, plus the remaining fish sauce for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.