Instant Pot Chao Ga / Chicken Rice Porridge
It feels like I have been catching a cold far too often these days, and I'm finding myself under the weather once again. On days like this, I really don't want to cook, but the show must go on. When my body feels tired, and my head feels heavy, I find myself craving the same
- Prep time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 Whole Chicken or 3lb Chicken Thighs/Quarters
- 1/3 cup Dried Shrimp
- 1 Onion
- 2 inch Knob Ginger
- 4 Quarts Water
- 1 tbsp Oil
- 1 cup Uncooked Jasmine Rice
- 1 inch Nub Rock Sugar
- 1 tbsp MSG
- 1/2 tsp Salt
- 2 tbsp Fish Sauce
- 1 tbsp Cornstarch
- 1 tbsp Water
- Cilantro
- Green Onion
- Ginger
- Fried Shallot
- Black pepper
Instructions
- 1
Prep:
- 2
Cut the onion and ginger in half. Finely chop the green onion and cilantro, and julienne a small piece of ginger for garnish
- 3
Make the Chicken Stock:
- 4
Scrub the chicken with kosher salt, then rinse under cold running water and set aside. Soak dried shrimp in room-temperature water for 5 minutes, then drain
- 5
Set the Instant Pot to sauté on high. Add the halved onion and ginger and char for 4 to 5 minutes until lightly blistered and fragrant
- 6
Add 4 quarts of water, the cleaned chicken, soaked dried shrimp, and charred aromatics. Close the lid and pressure cook on high for 10 to 15 minutes. Let it naturally release for 10 minutes
- 7
Remove the chicken and set aside to cool before shredding or slicing. Discard the aromatics and skim any impurities from the broth
- 8
Make the Rice Porridge:
- 9
Rinse 1 cup of rice until the water runs mostly clear. Add the rice to the Instant Pot with the chicken stock. Season with rock sugar, MSG, and salt
- 10
Close the lid and pressure cook on high for 30-40 minutes. Allow a natural release for 30 minutes, then carefully quick-release any remaining pressure
- 11
Season to taste with fish sauce. Stir in a cornstarch slurry for a smooth, velvety texture. Adjust consistency as needed by adding water or stock, or by simmering on sauté mode on low until the desired thickness is reached
- 12
Serve:
- 13
Ladle chao into bowls and top with shredded chicken. Garnish with green onions, cilantro, julienned ginger, fried shallots, and black pepper