Cháo Gà (Vietnamese Chicken Rice Porridge)

Instructions

1. 1Rinse the 1 cup of Jasmine Rice under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Jasmine Rice, the about 450 g of Chicken, the 5.08 cm of Ginger (peeled and cut into 1.27 cm thick slices), and the 8 cups of Chicken Broth.
3. 3Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and simmer for 50-60 minutes, or until the rice has softened and broken down, creating a creamy porridge. Stir occasionally to prevent sticking.
4. 4Carefully remove the about 450 g of Chicken from the pot. Place the chicken on a clean cutting board and, once cool enough to handle, shred the meat using two forks. Discard the skin and bones.
5. 5Return the shredded chicken meat to the pot of porridge. Stir in the 1 tbsp of Fish Sauce.
6. 6Serve the Cháo Gà hot. Garnish each serving with the 2 tbsp of chopped Green Onions and a sprinkle of the 1/4 tsp of Black Pepper.

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