Chao Ga (Vietnamese Chicken Rice Porridge)
A steaming bowl of cháo gá or Vietnamese chicken rice porridge made with fragrant rice enveloped in a delicate aromatic chicken broth and shreds of tender poached chicken and topped with fresh herbs and fried shallots is the most comforting, heartwarming experience.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3.5-4 lbs whole free-range chicken
- 3 large shallots (peeled and halved)
- 3 inch knob (70 g) ginger ( peeled and cut into 1/4 inch slices)
- 1 tablespoon salt
- 3 cubes palm sugar (about 3 tablespoons)
- 3 liters water (about 12 1/2 cups)
- 2 shallot (minced)
- 11/2 cup (335 g) long-grain Jasmine rice (washed)
- 6 cups chicken broth
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon fish sauce
- Black Pepper (ground)
- Fried Shallots
- 1 bunch Cilantro (chopped)
- 4 stalks green onion (sliced)
Instructions
- 1
Cook the chicken. In a large pot, add the chicken, halved shallots, sliced ginger, salt, and palm sugar. Then fill with 3 liters of water. Heat the water over medium-high heat until it reaches a boil, then boil the chicken for 5 minutes. Then turn off the heat, skim the scum off the surface, cover the pot, and let the chicken sit for 1 hour, (flip the chicken halfway for even cooking).
- 2
Shred the chicken. After 1 hour, remove the chicken and place it in an ice water bath for 3 minutes. Then shred the chicken and set aside. Using a spider strainer or slotted spoon, remove the ginger and shallots and discard.
- 3
Prepare the rice. Wash the rice until the water runs clear. Then drain and pat to dry. In a medium skillet over medium heat, add 1 tablespoon of vegetable oil and 2 minced shallots. Cook until the shallots are translucent and fragrant. Then add the rice and toss to combine until the rice is lightly toasted about 5-6 minutes.
- 4
Add rice and chicken broth. Add the chicken broth and rice into the large pot over medium-high heat and bring to a boil. Then boil for 10 minutes. Lower the heat and simmer on medium-low for another 35-40 minutes or until it reaches your desired consistency. Stir periodically to prevent the bottom of the pot from burning.
- 5
Season to taste. Season the chicken rice porridge soup with chicken bouillon powder, salt, sugar, and fish sauce. Adjust to taste.
- 6
Serve. Ladle the rice porridge into bowls, top with the shredded chicken and garnish with black pepper, shallots, and chopped cilantro and green onion. Enjoy!