Vietnamese Chicken and Rice

Adapted from Andrea Nguyen via The Kitchn

This is a prime example of how a long time of cooking experience can boost your confidence to adapt recipes to work for you. In this case, it had an unfamiliar rice cooking procedure. But I know how to cook rice with the “pilaf method,” (starting by sautéing the rice in some fat) so I just did that and assembled everything at the end. Also, the proportions didn’t fit my vision for a main course – I had more chicken and wanted less rice. So I just adjusted the amounts accordingly. I included carrots with the celery, and my celery was very leafy so I chopped up the leaves to sprinkle on as a garnish. And some radishes I had in the crisper drawer.
It was yummy! I would make it again. Serving with hot sauce (I love Trader Joe’s Green Dragon Sauce) made it little more exotic.

• 2 boneless skinless chicken breasts (or use 2-3 cups shredded cooked chicken)
• 1.5 cups jasmine rice
• 4 Tbsp chicken fat, ghee, vegetable oil or a combination
• 2 cups chicken broth
• 2 Tbsp fish sauce
• 4 stalks celery, sliced
• 4 medium carrots, sliced
• 1 Tbsp fresh lime juice
• Salt and pepper
• Optional garnish: chopped celery leaves, chopped cilantro, sliced radishes, sliced green onions…
• Hot sauce, to serve

Cook chicken using sear-and-steam method. Reserve liquid, shred or slice chicken when cooled.

Rinse rice in a fine mesh strainer until water runs clear. Heat 2 Tbsp chicken fat, ghee, or oil in a large saucepan. Saute rice until moisture has evaporated. Add chicken broth and water to chicken cooking liquid as necessary to measure 2.25 cups. Pour into saucepan, along with 1 Tbsp fish sauce, and give it a quick stir. Bring to boil, reduce heat, cook 18 minutes. Fluff rice and let stand 10 minutes to finish cooking.

Heat 1-2 more Tbsp chicken fat, ghee, or oil in now-empty saute pan. Cook celery and carrots until crisp-tender and lightly browned. Stir in shredded chicken and 1 Tbsp fish sauce. Stir in fresh lime juice, salt and pepper to taste, and serve over rice garnished with chopped celery, cilantro, radishes and/or green onions. Don’t forget the hot sauce!