Vietnamese Chicken Rice Porridge — Chao Ga
Vietnamese chicken rice porridge with poached chicken thigh, ginger, and toasted jasmine rice cooked low until silky and starchy, finished with scallion oil, white pepper, fried shallot, cilantro, and a wedge of lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve ginger and shallot lengthwise. Slice scallion thin and red chilli into rings. Pick cilantro leaves from stems and quarter limes. Rinse jasmine rice in a sieve until water runs clear.
Toast
Drain rice and toast in a heavy pot over medium heat 4–5 minutes, stirring, until grains turn pale gold and smell nutty. Pour in 1500ml cold water, ginger, shallot, and chicken thighs.
Simmer
Bring to a boil over high heat 5–6 minutes, then reduce to lowest heat, partially cover, and simmer 40 minutes, stirring every 10 minutes until rice breaks down silky and chicken pulls cleanly from bone.
Build
Lift chicken onto a board, rest 3 minutes, then shred meat from bone. Stir fish sauce, salt, and white pepper into porridge until silky and pourable-thick.
Saute
Heat oil in a small skillet over medium 1 minute, drop scallion in, cook 30 seconds off heat as residual warmth blooms aroma until oil turns bright green and faintly sweet.
Plate
Ladle porridge into deep bowls, mound shredded chicken in centre, drizzle scallion oil over, scatter cilantro, fried shallot, chilli rings, and bean sprouts on top, serve lime alongside for squeezing.
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