Recipe: Chicken Congee (Rice Porridge) – Chao ga

Cháo gà - Chicken Congee (Rice Porridge)

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

  • 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.
  • 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.
  • 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.
  • 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.
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1 comment on “Recipe: Chicken Congee (Rice Porridge) – Chao ga

pougnaud jessy

thank you for your recipies Helen I Love Vietnam and the vietnamese cook and i study Vovinam Viet-Vo-Dao the one of part my family is vietnamese

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