Dairy-Free Savory Rice Porridge (Chao Ga)

Ingredients

• 1 cup Jasmine Rice
• 6 cups Chicken Broth
• about 450 g Chicken
• 5.08 cm Ginger
• 1/4 cup Green Onions
• 1 tablespoon Fish Sauce
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fried Shallots

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

Instructions

1. 1Measure 1 cup of Jasmine Rice into a fine-mesh sieve and rinse it under cool running water until the water runs clear.
2. 2Peel and finely mince the 5.08 cm of Ginger.
3. 3In a large heavy-bottomed pot, combine the rinsed 1 cup of Jasmine Rice, 6 cups of Chicken Broth, and the minced 5.08 cm of Ginger. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 45-60 minutes. Stir occasionally to prevent sticking. The rice should break down, and the porridge should be thick and creamy. If it becomes too thick, add a little more chicken broth or water.
4. 4While the porridge simmers, prepare the chicken. If the about 450 g of Chicken is not already cooked and shredded, cook it by boiling or poaching until no pink remains. Once cooked, shred the chicken into bite-sized pieces. This should take about 15-20 minutes.
5. 5Once the porridge has reached the desired consistency, stir in the shredded about 450 g of Chicken, 1 tablespoon of Fish Sauce, and 1/4 teaspoon of Black Pepper. Cook for another 5 minutes, stirring gently, to allow the flavors to meld.
6. 6Finely chop the 1/4 cup of Green Onions.
7. 7Ladle the hot porridge into individual serving bowls. Garnish each bowl with the chopped 1/4 cup of Green Onions and 2 tablespoons of Fried Shallots before serving.

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