Chao Ga (Vietnamese Chicken Rice Porridge)

Updated at: Mon, 04 Mar 2024 19:15:22 GMT

Step 1

Make a chicken stock by placing a whole chicken in a pot and fill it with enough water to cover the chicken, bring it to a boil then add the chunks of ginger and the whole yellow onion (cut it in quarters).

Step 2

Turn it down to a simmer and let it simmer with the lid on for about 1 1/2 hours or until the internal temperature of the chicken is 165ºF.

Step 3

Remove the chicken once it’s done, set it aside and wait for it to cool down because you’ll need to shred it.

Step 4

Toss the ginger and onions & strain the stock so there are no bits and pieces of anything in your stock.

Step 5

Measure out 10 cups of stock, bring it to a boil then add 1 cup of rice and bring it down to a simmer.

Step 6

Let it cook for about 30-40 minutes while stirring occasionally so the bottom doesn’t get burnt. The longer you let it cook the thicker the consistency will be so the cooking time for this is really up to you.

Step 7

Season with a pinch of salt, a little MSG (if you aint scurd lol) and about 2-3 tablespoons of fish sauce. This part is also up to you though so season it to your liking.

Step 8

Shred the whole chicken with the skin too (duh, that’s the best part)

Step 9

Chiffonade the thai basil & if you have the vietnamese coriander you can either rough chop or just leave it whole.

Step 10

Thinly slice the red onion and half of the cabbage

Step 11

In a big bowl, toss everything together and season it with salt. I added about 1 tablespoon but season it to your liking.

Step 12

Mince up the ginger & thai chillies then set aside

Step 13

In a bowl add 5 tablespoons of fish sauce, 5 tablespoons of sugar, 1 cup of hot water, lime juice from one lime then whisk until the sugar is dissolved.

Step 14

Add the ginger and chillies

Step 15

Adjust the seasoning with either more sugar or lime juice, again, this is up to youuuuuu!

Step 16

In a bowl scoop in your porridge first, then the salad on top and finally the sauce.

Step 17

ENJOY!

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