Cháo Gà is a Vietnamese rice porridge made with nutritious chicken stock, tender chicken meat, rice, and aromatics like ginger, onion, and garlic. It is a wholesome and comforting meal that nourishes your body with healthy goodness and helps nurse you back to health when you're feeling under the weather.
What is chao ga
Cháo Gà is a beloved Vietnamese chicken rice porridge. This simple yet flavorful dish is full of nutritious ingredients and is the perfect comfort food to soothe and alleviate cold symptoms.
Here are some highlights that make Cháo Gà special:
- Nutritious Base: The dish is built on a rich chicken stock, which provides essential nutrients and a deep umami flavor.
- Healthy Ingredients: Ginger, and onion not only enhances the taste but are also known for their anti-inflammatory and immune-boosting properties—perfect for combating colds.
- Comforting: The soft rice grains and soupy texture of rice porridge make it easy to digest, making it ideal for when you're feeling under the weather or dealing with a tummy bug.
- Variety of Toppings: Common garnishes include scallions, cilantro, fried shallots, and a dash of black pepper or chili for a spicy kick. You can customize your soup to suit your taste and preferences.
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Ingredients
Whole Chicken
Free-range chicken or Gà Đi Bộ (“walking chicken” in Vietnamese) is ideal for this recipe due to its flavorful meat and chewy texture. Free-range chicken can be found at local Asian markets and stores like Whole Foods Market. If free-range chicken is unavailable, regular chicken or chicken thighs are suitable alternatives. Avoid using chicken breast, as it lacks fat and will become too dry when boiled for an extended period. Remember, "no fat" equals "no flavor."
Onion : A whole onion will help add a bit of sweetness to the porridge.
Ginger: Provides a warm and spicy fragrance and is an excellent ingredient for combating colds and soothing upset stomachs.
Salt: use Kosher salt or table salt
Natural mushroom seasoning - This is a fantastic addition to soups and broths. It typically contains mushroom powder, salt, mushroom extract, vitamin B, and calcium. It adds an umami flavor and enhances the chicken's natural flavor without the need for MSG. You can find it in the seasoning aisle at most Asian markets, like HMart.
Jasmine Rice - Both uncooked and cooked rice can be used, though I recommend uncooked rice. For this cháo gà recipe, I roast the uncooked rice to add extra flavor. Uncooked rice takes longer to cook and results in a thinner porridge, while cooked rice cooks faster and creates a thicker consistency.
Garnish - There are many options, I use green onions, cilantro, lime and ground pepper.
Instructions
Cháo is incredibly simple to make—all you need is to add the ingredients to a pot and let it simmer!
Prep and Make the Broth
Add the chicken, onion, ginger, salt, and mushroom seasoning to a 6-8 quart pot.
Fill the pot with about 4 quarts of filtered water (or enough water to cover the chicken and ingredients).
Bring the water to a boil, then reduce the heat to a simmer. Cook for about 40 minutes.
For larger chickens, additional cooking time may be needed.
Once the chicken is fully cooked, carefully remove it from the pot and set it aside to cool.
Make the Porridge
For Uncooked Rice:
- Rinse and drain the rice well.
- Heat a pan over medium heat, add a small amount of oil, and roast the rice until it’s dry and lightly toasted.
- Add the roasted rice to the broth and simmer for 20-30 minutes, or until the rice expands and is fully cooked.
- Use ¾ cup of uncooked rice for 4 quarts of water. Adjust the amount of rice to your desired consistency:
- Less rice = thinner porridge
- More rice = thicker porridge
- Use ¾ cup of uncooked rice for 4 quarts of water. Adjust the amount of rice to your desired consistency:
For Cooked Rice:
Add about ½ cup of cooked rice to the broth. Simmer for 20-30 minutes until the rice breaks down and the porridge reaches your preferred consistency.
Serve It
Shred the Chicken:
When ready to eat, shred the chicken meat into bite-sized pieces using a fork or your hands. I usually shred only the amount needed for the meal to maintain freshness and texture.
Assemble the Porridge:
Spoon the cháo into bowls and top with the shredded chicken meat. Add your favorite garnishes, such as green onions, cilantro, lime, and ground pepper, to enhance the flavor.
Topping Variations
There are countless ways to enhance the flavor of cháo and create a deliciously customized bowl of porridge. MIx and match these toppings to create your perfect bowl of chao!
Simple: Keep it light with just a sprinkle of cracked pepper.
Fresh Garnishes: Add cilantro, green onions, and a squeeze of lime for a bright and zesty touch.
Crispy and Savory: Top with fried shallots for a delicious crunch.
Spicy Kick: Drizzle with chili sauce, sambal, or chili oil for heat.
Extra Texture: Add soybean sprouts for a reffreshing and crunchy taste.
More Ways to Serve Vietnamese Rice Porridge
There are many delicious accompaniments to serve with chao ga for a complete and fulfilling meal. Try some of these add-ons!
Crunchy and flavorful salad:
Pair your cháo with a refreshing plate Vietnamese Chicken Salad (Gỏi Gà) and a side of tangy fish sauce for dipping. This combination adds a vibrant, textural contrast to the comforting porridge.
Freshly Fried Chinese Doughnuts (Cháo Quẩy):
Dip a crispy, freshly fried Chinese doughnut into your cháo for a satisfying mix of crunch and softness.
Warm and Crispy Baguette:
Enjoy your cháo with a warm, crusty baguette to soak up the flavorful broth.
Substitutes
- Mushroom Seasoning Alternatives: If mushroom seasoning isn’t available, you can use other flavor enhancers like MSG, chicken bouillon, or even beef bouillon to add depth and umami to your broth.
- Chicken Substitutes: Instead of a whole chicken, you can use bone-in chicken thighs and drumsticks. These cuts are flavorful, easier to handle, and perfect for creating a rich broth.
Tips for making the best rice porridge with chicken
- Optional Chicken Cleaning: If desired, "clean" the chicken before cooking by scrubbing it with ½ tablespoon of kosher salt and a cut lime. Rinse thoroughly with water afterward.
- Check Chicken Doneness: Use a chopstick to poke through the thickest part of the chicken thigh. If slightly pinkish juice leaks out, let it cook a bit longer. The juice should run clear when the chicken is fully cooked.
- Enhance the Broth: Add extra chicken bones to the pot for a richer and more flavorful broth.
- Boost Immunity: For additional immune-boosting benefits, include a few smashed garlic cloves in the broth while it simmers.
- Supplement with Store-Bought Broth: For extra broth and flavor, stir in one 14.5 oz can of store-bought chicken broth.
- Store the Chicken Properly: To keep the chicken moist, store it whole in the refrigerator and shred only what you need for each meal. This helps prevent the meat from drying out.
More Soup Recipes to Enjoy
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Chao Ga (Vietnamese Chicken Rice Porridge)
Ingredients
- 2 to 3 pounds whole free range chicken Or use chicken thighs and drumsticks
- 1 to 2 ounce knob of ginger, peeled
- 1 whole yellow onion, peeled
- 16 cups water about 4 quarts or enough to cover chicken and ingredients. filtered water preferred.
- 1 tablespoon natural mushroom seasoning can also substitute with MSG, chicken bouillon or fish sauce.
- 2 teaspoon kosher salt
- ¾ cup uncooked jasmine rice
- 1 to 2 teaspoon olive oil
Optional garnish and seasoning
- 1 stalk green onion, chopped
- 1 bunch cilantro leaves
- ground pepper
- 1 lime, cut into wedges
- fish sauce to taste
- mushroom seasoning to taste
Instructions
- Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.
- Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.
- Use a ladle to skim any scum and foam off the top of the broth.
- Let the stock simmer uncovered for 40 minutes, or until chicken is done.
- Use tongs to remove chicken from the pot. Set aside.
- Wash the rice. Add rice to a mesh strainer and rinse it thoroughly with cold water until water runs clear. About 15 to 20 seconds.
- Heat a medium pan on medium heat. Add about 1 to 2 teaspoon of olive oil. Add the rice, stir frequently and roast until rice is dry, about 30 seconds.
- Add the rice to the pot of broth and simmer for 20 -30 minutes or until the rice expands and is fully cooked.
- Shred the chicken into bite size pieces (add it back into the pot if it needs to be reheated). Ladle the porridge into a bowl, add the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime. Optional: add fish sauce and additional mushroom seasoning as needed to taste.
Notes
If desired, "clean" the chicken before cooking by scrubbing it with ½ tablespoon of kosher salt and a cut lime. Rinse thoroughly with water afterward.
Cooking Times: Cooking times may vary depending on the weight of the chicken.
Checking Chicken Doneness:
Use a chopstick to pierce the thickest part of the chicken thigh. If slightly pinkish juice leaks out, cook for a little longer. The juice should run clear when the chicken is fully cooked.
For Cooked Rice:
Use about ½ cup of cooked rice and simmer for 20-30 minutes to achieve the desired consistency.
Shredding Chicken:
When ready to eat, shred the chicken meat into bite-sized pieces. Only shred the amount needed for the meal to keep the rest fresh.
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