Vietnamese Rice Porridge Recipe

Cháo Gà (Vietnamese Chicken Rice Porridge / Congee)

WEBJan 2, 2021 · In a large stock pot, add the chicken or turkey, 85% of the filtered water, ginger, onion, salt and fish sauce over high heat. Once it …

Rating: 5/5(9)
1. If you're using leftover or roasted chicken or turkey, remove about 75% of the meat and reserve this to add to your soup / cháo when serving.
2. In a large stock pot, add the chicken or turkey, 85% of the filtered water, ginger, onion, salt and fish sauce over high heat. Once it hits a boil, reduce the heat so its at a low to medium simmer. The water should just about cover all the meat and bones. If your pot is very wide, keep in mind you may be using more water than normal, and you may need to add less in the final steps later when adjusting for consistency. Skim off any scum if necessary during the boil.
3. After about 90-120 minutes or when the meat has softened enough to easily be pulled off the bone, remove the poultry and let cool for about 10 minutes. Using your hands or a fork, remove the rest of the meat from the bones. Add the meat back into the pot. Discard the bones, onion, and ginger, since they've given their all to the broth at this point.
4. Add all the rice to the pot and return to the heat on high until it hits a boil. Then lower the heat to a low-medium simmer until the rice is cooked and hits a soft consistency you like. It will take about 45-60 minutes depending on your stove. Here's the consistency after boiling, but before adjusting with more water.

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Chao Ga (Vietnamese Chicken Rice Porridge) A …

WEBJan 15, 2021 · Instructions. Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough …

1. Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.
2. Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.
3. Use a ladle to skim any scum and foam off the top of the broth.
4. Let the stock simmer uncovered for 40 minutes, or until chicken is done.

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