Chao Ga (Chicken Rice Porridge)
Cháo gà
Silky rice porridge with shredded chicken, ginger, and herbs. Comfort food for a cold day.
Serves 4
Prep 10 min
Cook 1 hr
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups water or chicken stock
- 1 lb bone-in chicken thighs
- 4 slices ginger
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Black pepper, to serve
- Fried shallots, to serve
Steps
Step 1. Bring the rice, water, chicken, and ginger to a boil. Lower to a simmer, partly covered.
Step 2. Cook for 40 minutes, stirring now and then, until the chicken is cooked through (165°F) and the rice has broken down into porridge.
Step 3. Lift out the chicken, shred it, and discard the bones and skin. Stir the meat back in with the fish sauce and salt.
Step 4. Ladle into bowls and top with green onions, cilantro, pepper, and fried shallots.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.