Cháo gà (Vietnamese chicken rice porridge)

Vietnamese comfort food and everyday breakfast in one: rice cooked down to a creamy porridge in chicken broth, with ginger, shredded chicken and fried shallots.

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Method

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1. Put the chicken in a pot with the water, sliced ginger and onion, bring to the boil, then simmer over low heat for 25 minutes, skimming off the foam. ⏱ Timer: 25 min
2. Remove the chicken, let it cool, strip the meat off the bone and shred it. Strain the broth.
3. Rinse and drain the rice, then toast it in the oil in a saucepan for 2-3 minutes until fragrant. ⏱ Timer: 2 min
4. Pour in the chicken broth and simmer over low heat, stirring often, for 35-40 minutes until the rice breaks down into a thick, creamy porridge. Add water if needed. ⏱ Timer: 35 min
5. Season with fish sauce and salt.
6. Ladle into bowls, top with the shredded chicken, and sprinkle with ginger strips, spring onion, coriander, fried shallots and plenty of pepper.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The porridge thickens as it sits; thin it with hot water or broth when reheating.
• Gỏi gà (shredded chicken and cabbage salad) is its traditional side.

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