Cháo Gà (Vietnamese Rice Porridge with Chicken)

Ingredients

• 6 cups Chicken Broth
• 1 cup Cooked Chicken (shredded)
• 1/2 cup Jasmine Rice
• 2 slices Ginger (thinly sliced)
• 1 clove Garlic (minced)
• 2 tbsp Green Onions (chopped, for garnish)
• 1/4 tsp Black Pepper
• 1 tsp Fish Sauce (Nuoc Mam)

Instructions

1. 1Rinse the 1/2 cup of Jasmine Rice under cool running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the 6 cups of Chicken Broth, the rinsed 1/2 cup of Jasmine Rice, the 2 slices of Ginger (thinly sliced), and the 1 clove of Garlic (minced).
3. 3Bring the mixture to a rolling boil over high heat, about 5-7 minutes. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The porridge is ready when the rice grains have softened and broken down, and the mixture has thickened to a creamy consistency.
4. 4Stir in the 1 cup of Cooked Chicken (shredded) and the 1 tsp of Fish Sauce (Nuoc Mam). Continue to simmer, uncovered, for another 5 minutes, stirring occasionally, until the chicken is heated through and the flavors have melded.
5. 5Taste the porridge. Add the 1/4 tsp of Black Pepper. Stir well.
6. 6Ladle the hot Cháo Gà into individual bowls. Garnish each serving with the 2 tbsp of Green Onions (chopped) and serve immediately.

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