Cháo Gà: Vietnamese Chicken Rice Porridge

Ingredients

• 6 cups Chicken Broth
• 2 cups Cooked Chicken
• 0.75 cup Rice
• 1 inch Ginger
• 2 cloves Garlic
• 0.25 cup Green Onions
• 1 tbsp Fish Sauce
• 0.25 tsp Black Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of chicken broth, the 0.75 cup of rice, the 1 inch of ginger (peeled and thinly sliced), and the 2 cloves of garlic (peeled and smashed).
2. 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.
3. 3While the porridge simmers, shred the 2 cups of cooked chicken into bite-sized pieces using two forks.
4. 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.
5. 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.
6. 6Serve the Cháo Gà hot immediately.

Related Guides