Chao Ga (Vietnamese Chicken Rice Porridge)
Feeling the first signs of a cold coming on? This comforting cháo gà recipe is the perfect bowl of warmth and nourishment to remedy that cold!
Ingredients
- 2 to 3 pounds whole chicken (free range preferred) Or use chicken thighs and drumsticks
- 2-3 ounce knob of ginger, peeled
- 2 cloves garlic, 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 See note below if using cooked rice
- 1 to 2 teaspoon olive oil
- fish sauce optional
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, garlic, 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 -45 minutes, or until chicken is done.
- Use tongs to remove chicken from the pot. Set aside.
- Rinse 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 about 30 minutes or until the rice expands and is fully cooked.
- Taste the soup, add optional fish sauce and/or additional mushroom seasoning as needed to taste.
- 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, top with the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime.
Notes
Nutritional facts provided are estimates and may vary. Accuracy is not guaranteed.
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. Adjust the amount of rice to your desired consistency:
Less rice = thinner porridge
More rice = thicker porridge
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. Adjust the amount of rice to your desired consistency:
Less rice = thinner porridge
More rice = thicker porridge
Nutrition
Serving: 6peopleCalories: 254kcalCarbohydrates: 21gProtein: 15gFat: 12gSaturated Fat: 3gCholesterol: 54mgSodium: 889mgPotassium: 195mgFiber: 1gSugar: 1gVitamin A: 144IUVitamin C: 5mgCalcium: 37mgIron: 1mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!