Dairy-Free Vietnamese Chicken Rice Porridge (Chao Ga)

Ingredients

• 6 cups Chicken broth
• 1 cup Cooked Rice
• 2 cups Cooked Chicken
• 1 tablespoon Ginger
• 2 tablespoons Green onions
• 2 teaspoons Fish sauce
• 1/2 cup Coconut milk
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 wedges Lime wedges

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes.
2. 2Carefully add the 1 cup of cooked rice, 1 tablespoon of ginger, and 1/2 teaspoon of salt to the boiling broth. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. Stir occasionally, scraping the bottom of the pot, to ensure the rice does not stick.
3. 3Uncover the pot and stir in the 2 cups of cooked chicken and the 1/2 cup of coconut milk. Continue to simmer, uncovered, for another 5 minutes, stirring gently, until the chicken is heated through and the porridge has thickened slightly.
4. 4Remove the pot from the heat. Stir in the 2 teaspoons of fish sauce and the 1/4 teaspoon of black pepper. Taste the porridge and add more fish sauce or black pepper if desired.
5. 5Ladle the hot porridge into four bowls. Garnish each bowl with 2 tablespoons of green onions and serve immediately with the 4 wedges of lime on the side.

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