Vietnamese Chicken and Rice Porridge (Cháo Gà)

Ingredients

• 6 cups Chicken broth
• 2 cups Cooked chicken, shredded
• 1/2 cup Rice (long grain)
• 2 slices Ginger, thinly sliced
• 2 tablespoons Fish sauce
• 1/4 cup Green onions, chopped
• 1/4 cup Cilantro, chopped
• 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. 2Add the 1/2 cup of rice and the 2 slices of ginger to the boiling chicken broth. Stir once, then reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, or until the rice grains are very soft and have broken down, creating a thick porridge consistency. Stir occasionally to prevent sticking.
3. 3Add the 2 cups of cooked chicken, shredded, and the 2 tablespoons of fish sauce to the pot. Stir everything together and continue to cook for another 5 minutes over low heat, uncovered, until the chicken is heated through.
4. 4Ladle the hot porridge into 4 individual serving bowls.
5. 5Garnish each bowl with the 1/4 cup of chopped green onions, the 1/4 cup of chopped cilantro, and the 1/4 teaspoon of black pepper.
6. 6Serve immediately with the 4 lime wedges on the side, for guests to squeeze over their porridge.

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