Chao Ga (Vietnamese Rice Porridge with Chicken)

Ingredients

• 6 cups Chicken Broth
• 1 cup Cooked Rice
• 2 cups Cooked Chicken
• 1 tablespoon Ginger
• 1 tablespoon Fish Sauce
• 1/4 cup Scallions
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of chicken broth to a rolling boil over high heat (100°C / 100°C).
2. 2Add the 1 cup of cooked rice and the 1 tablespoon of ginger to the boiling chicken broth. Reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, stirring occasionally, until the rice grains have broken down and the mixture has thickened into a porridge consistency. The porridge should be thick enough that a spoon leaves a trail when dragged through it.
3. 3Stir in the 2 cups of cooked chicken and the 1 tablespoon of fish sauce. Continue to simmer, uncovered, for another 5 minutes, allowing the chicken to heat through and the flavors to meld.
4. 4Remove the pot from the heat. Stir in the 1/4 teaspoon of black pepper.
5. 5Ladle the hot porridge into individual serving bowls. Garnish each bowl with the 1/4 cup of chopped scallions.
6. 6Serve the Chao Ga immediately while hot.

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