Cháo Gà Recipe
Vietnamese · Soup · 75 min total
A comforting Vietnamese chicken rice porridge, perfect for a nourishing meal any time of day. This recipe yields a silky, flavorful congee with tender shredded chicken.
15
min prep
min prep
60
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3 lbs), cut into pieces
- 1 cup jasmine rice, rinsed
- 8 cups water
- 1 thumb-sized piece ginger, sliced
- 2 shallots, halved
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 green onions, sliced (for garnish)
- 1/4 cup chopped cilantro (for garnish)
- Fried shallots (optional, for topping)
- Lime wedges (for serving)
Instructions
- In a large pot, combine chicken pieces, water, ginger, and shallots. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any foam.
- Remove chicken pieces from broth and let cool slightly. Shred the meat, discarding skin and bones. Set aside.
- Strain the broth into a clean pot, discarding ginger and shallots. Return broth to a boil.
- Add rinsed rice to the boiling broth. Reduce heat to low and simmer, stirring occasionally, for 30-40 minutes until rice is very soft and porridge is thick.
- Season the porridge with fish sauce, salt, and white pepper. Adjust to taste.
- Ladle porridge into bowls. Top with shredded chicken, green onions, cilantro, and fried shallots if using. Serve with lime wedges on the side.
Tips
- For a richer flavor, use chicken broth instead of water.
- If the porridge becomes too thick, thin it with additional hot water or broth.
- Leftover porridge can be refrigerated for up to 3 days; reheat with a splash of water.
- Add a soft-boiled egg on top for extra protein.
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