Tam Ky Style Shredded Chicken Rice

Prepare Chicken for Poaching: Clean chicken thighs thoroughly. In a large pot, combine about 4 cups of water, 1 sliced piece of ginger, and a pinch of salt. Bring to a rolling boil.

Poach Chicken: Add chicken thighs to the boiling water. Reduce heat to a gentle simmer, cover, and cook for 15-20 minutes, or until cooked through. Skim any foam. Remove chicken and let cool. Reserve 2 cups of the poaching broth.

Cook Rice: While chicken cools, wash jasmine rice thoroughly. In a rice cooker or pot, combine washed rice with the reserved 2 cups of chicken broth. Cook according to your rice cooker's instructions or until the rice is fluffy and the liquid is absorbed.

Shred Chicken: Once cool enough to handle, remove skin and bones from the chicken thighs (optional). Shred the chicken meat into bite-sized pieces. In a bowl, toss the shredded chicken with a tablespoon of the poaching broth to keep it moist.

Prepare Dressing Sauce: In a small bowl, combine fish sauce, fresh lime juice, granulated sugar, minced garlic, and sliced bird's eye chili (adjust to your spice preference). Stir until sugar dissolves. Add finely shredded Vietnamese mint (rau răm) and mix well.

Assemble and Serve: Divide the cooked chicken rice among serving plates. Top each portion generously with the shredded chicken. Drizzle the prepared dressing sauce over the chicken and rice. Garnish with a sprinkle of fried shallots. Serve immediately.