Cháo Gà: Vietnamese Chicken Rice Porridge
A comforting and flavorful Vietnamese chicken rice porridge, perfect for a chilly morning. Made with simple ingredients and easy to customize.
Ingredients
- 6 cups Chicken Broth
- 2 cups Cooked Chicken
- 0.75 cup Rice
- 2.54 cm Ginger
- 2 cloves Garlic
- 0.25 cup Green Onions
- 1 tbsp Fish Sauce
- 0.25 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth, the 0.75 cup of rice, the 2.54 cm of ginger (peeled and thinly sliced), and the 2 cloves of garlic (peeled and smashed).
- 2Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the rice is very soft and the mixture has a porridge-like consistency. You should see the rice grains have broken down and the liquid has thickened.
- 3While the porridge simmers, shred the 2 cups of cooked chicken into bite-sized pieces using two forks.
- 4Once the porridge is ready, stir in the shredded 2 cups of cooked chicken. Continue to cook for another 5 minutes, uncovered, to allow the chicken to heat through.
- 5Remove the pot from the heat. Stir in the 0.25 cup of green onions (chopped), the 1 tbsp of fish sauce, and the 0.25 tsp of black pepper until well combined.
- 6Serve the Cháo Gà hot immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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