Chao Ga
Vietnamese chicken rice porridge where the rice's own starch, released as it slowly breaks down in the poaching broth, is what naturally thickens it into congee - no cream, flour, or blender needed - finished with a hit of fresh minced ginger stirred in right before serving.
⏱ 80 min🍽 6 servings
breakfastdinnervietnamese
Nutrition (per serving)
Estimated - not lab-measured
340 Calories24g Protein42g Carbs8g Fat
Ingredients
- •1 whole chicken, about 3-4 lb
- •3 inches ginger, half sliced and half minced, divided
- •2 shallots, halved
- •10 cups water
- •1 cup jasmine rice, rinsed
- •Fish sauce, to taste
- •Salt, to taste
- •Fried shallots, cilantro, green onion, lime wedges, and thin ginger strips, for garnish
Steps
- 1.Poach the whole chicken in the water with the sliced ginger and halved shallots, bringing to a boil, then reducing to a gentle simmer, skimming off any foam, until the chicken is cooked through and tender, about 30-40 minutes.
- 2.Remove the chicken and let it cool slightly, then shred the meat, discarding the skin and bones, and set aside.
- 3.Strain the broth to remove the ginger and shallot solids.
- 4.Add the rinsed jasmine rice to the strained broth and simmer, stirring occasionally, until the rice breaks down and the broth thickens into a porridge-like consistency, about 30-40 minutes - the rice's own starch is what naturally thickens chao into congee, with no added thickener.
- 5.Season the porridge with fish sauce and salt to taste.
- 6.Stir in the minced ginger for a fresh, peppery bite that balances the richness of the chicken.
- 7.Ladle into bowls, top with the shredded chicken, and garnish with fried shallots, cilantro, green onion, thin ginger strips, and a lime wedge.