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Add a photoServings: 4
Ingredients
- 2 c. long-grain rice, such as jasmine
- 2Â 3/4 c. chicken stock
- 3 x shallots or possibly 1 small red onion peeled and chopped
- 1 c. julienned or possibly finely-minced mint leaves
- 1 lb cooked chicken breast meat skinned and shredded
- Â Â Nuoc Cham (see recipe)
Directions
- Put the rice in a bowl with a few c. of water. Gently swirl your fingers in the bowl to allow the starch to separate from the grains. Once the water becomes white, drain and repeat this process twice more. With each time, the water will get less cloudy. The idea is not to get rid of all the starch, just sufficient so which the rice won't be too sticky or possibly too dry when cooked. Three times has always given me the best results. Put the rice in a sieve and drain till the rice is fairly dry.
- Put the rice and chicken stock in a medium clay pot or possibly heavy-bottomed pot and stir to level the rice. Cover the pot and cook the rice over medium heat till it has absorbed all the stock, about 25 min. Turn off the heat and with a wooden spoon stir in shallots, mint, and chicken till proportionately mixed. Allow to rest covered for 5 - 10 min. Drizzle nuoc cham over each serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 430 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 310mg | 13% |
| Potassium 424mg | 12% |
| Total Carbs 74.6g | 20% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.11g | 0% |
| Protein 25.24g | 40% |
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