Recipe: Chicken Congee (Rice Porridge) – Chao ga

Cháo gà - Chicken Congee (Rice Porridge)

Unbenannt

By Helen Le Published: October 3, 2013

  • Prep: 15 mins
  • Cook: 50 mins
  • Ready In: 2 hrs 5 mins

  • Yield: 4-6 Servings

A perfect soup to kill hangover or to cure a cold

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Ingredients
Instructions
  • Place the chicken into a large stockpot and fill with enough water to cover. Add 1 peeled onion and salt. Bring to a boil and remove the scum. Cook under medium heat until tender, occasionally skimming off the foam. Cooking time depends on the kind of chicken you have (about 30-60 minutes). Then remove the chicken and rinse under cold water to cool down and avoid discoloring. Then shred the chicken meat and season with some salt, pepper and chicken stock.
    buoc 1
  • Add ginger, shallot and soaked rice to the broth. If you want a thick congee, use rice to broth ratio as 1:8. If you prefer your congee to be more runny, use 1:12 ratio. Give it a good stir and boil on high for 5 minutes. Then cover the lid and turn off the heat. Let it sit for 45-60 minutes untouched.
    buoc 2
  • After 45-60 minutes, the rice has softened and expanded a lot. Give it a stir and bring to a boil again. Keep boiling for 15 more minutes, stirring every 2 minutes. Season to taste with salt, chicken stock and fish sauce.
    buoc 3
  • Transfer to a serving bowl. Place the shredded chicken on top. Garnish with chopped spring onion, cilantro or Vietnamese mint (rau ram), and more pepper or fried shallots if preferred.
    buoc 4

Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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