Photograph of the finished Vietnamese chicken rice porridge

Vietnam · Cháo gà

Vietnamese chicken rice porridge

1 hr 15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 240 g
  • Photograph of Whole free-range chicken Whole free-range chicken 800 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Crispy fried shallots Crispy fried shallots 20 g
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Fish sauce Fish sauce 40 ml
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Roast the rice in a dry pan for 5 minutes until the grains become slightly dry and fragrant.
  2. 2 Boil the chicken with crushed ginger and dried onions for 30 minutes, then remove and shred the meat.
  3. 3 Add the rice to the chicken broth and simmer over low heat for 40 minutes until the porridge is very soft.
  4. 4 Season the porridge with fish sauce, salt, and pepper, stirring well to prevent it from burning at the bottom of the pot.
  5. 5 Ladle the porridge into a bowl and then arrange the shredded chicken on top.
  6. 6 Sprinkle with chopped scallions, cilantro, fried onions, and a pinch of pepper, then serve hot.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: cook the rice in chicken broth under high pressure for 10 minutes, then let it rest naturally for 10 minutes; this reduces the cooking time to about 20 minutes, resulting in a smoother porridge that doesn't need stirring to prevent burning. The chicken from step 2 is still boiled beforehand to make broth.

Start cooking