Dairy-Free Vietnamese Rice Porridge (Chao Ga)

Ingredients

• 1 cup Jasmine Rice
• 8 cups Chicken Broth
• 1 cup Cooked Chicken
• 2.54 cm Ginger
• 1/4 cup Green Onions
• 1/4 cup Cilantro
• 1 tablespoon Fish Sauce
• 1 teaspoon Soy Sauce
• 1/4 teaspoon White Pepper
• 4 wedges Lime Wedges

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. Rinse the rice under cold running water until the water runs clear, then set aside to drain.
2. 2In a large heavy-bottomed pot, combine the drained 1 cup of Jasmine Rice, 8 cups of Chicken Broth, and 2.54 cm of Ginger, peeled and thinly sliced. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and simmer for 45 to 60 minutes, stirring occasionally, until the rice has broken down and the porridge is thick and creamy. The porridge is ready when it has a consistency similar to thick oatmeal.
3. 3While the porridge is simmering, take the 1 cup of Cooked Chicken and shred it into bite-sized pieces using two forks or your fingers.
4. 4Once the porridge has reached the desired thick consistency, stir in the shredded 1 cup of Cooked Chicken, 1 tablespoon of Fish Sauce, 1 teaspoon of Soy Sauce, and 1/4 teaspoon of White Pepper. Continue to cook, uncovered, over low heat for another 5 minutes, stirring frequently, until the chicken is heated through.
5. 5Ladle the hot porridge into individual bowls. Garnish each serving with 1/4 cup of chopped Green Onions, 1/4 cup of chopped Cilantro, and serve immediately with 4 Lime Wedges on the side for squeezing over the porridge.

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