Chao Ga (Vietnamese Chicken Rice Porridge)
Chao ga is a nutritious and aromatic chicken rice porridge cooked in chicken stock made with ginger, onion and seasoning. Garnished with fresh herbs and a squeeze of lime.
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
Nutritional facts provided are estimates and may vary. Accuracy is not guaranteed.
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.
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.
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.
Nutrition
Serving: 6peopleCalories: 254kcalCarbohydrates: 21gProtein: 15gFat: 12gSaturated Fat: 3gCholesterol: 54mgSodium: 889mgPotassium: 195mgFiber: 1gSugar: 1gVitamin A: 144IUVitamin C: 5mgCalcium: 37mgIron: 1mg
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