Cháo Gà (Vietnamese Chicken Porridge)
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Cháo Gà, a comforting Vietnamese chicken and rice porridge, is the ultimate feel-good meal. Tender chicken, fragrant jasmine rice, and a savory broth come together in this warm, soothing dish that's perfect for cooler days or when you're in need of a little extra comfort. With just a few simple ingredients, it’s a heartwarming recipe that’s both nourishing and delicious!
Ingredients:
Porridge
1 whole chicken (3 1/2 lbs)
12 cups water
2 large shallots, sliced
3 oz ginger, sliced
1 bunch cilantro
1 cup jasmine rice
1 tbsp sea salt
1 tbsp chicken bouillon powder
1 tbsp sugar
Chicken Yellow Glaze
1 tbsp shallot oil (or vegetable oil)
1/4 tsp turmeric powder
Garnishes (Optional)
Ground black pepper
Fried shallots
Sliced green onions or cilantro
Optional Sides
Vietnamese coriander
Bean sprouts
Lime, salt, and pepper dipping sauce
Method:
This recipe was sourced from Vicky Pham. Check out our forum for more recipes! And you can post your own, too!
Need extra comfort? Image Credit: Vicky Pham
Ingredients:
Porridge
1 whole chicken (3 1/2 lbs)
12 cups water
2 large shallots, sliced
3 oz ginger, sliced
1 bunch cilantro
1 cup jasmine rice
1 tbsp sea salt
1 tbsp chicken bouillon powder
1 tbsp sugar
Chicken Yellow Glaze
1 tbsp shallot oil (or vegetable oil)
1/4 tsp turmeric powder
Garnishes (Optional)
Ground black pepper
Fried shallots
Sliced green onions or cilantro
Optional Sides
Vietnamese coriander
Bean sprouts
Lime, salt, and pepper dipping sauce
Method:
- Prepare Chicken: Rub the chicken with 1 tbsp sea salt, rinse, and remove toenails if any. Trim off excess fat for later use.
- Make Stock: In a large pot, add chicken, shallots, ginger, cilantro, and 12 cups of water. Bring to a boil, then simmer for 30 minutes, skimming as needed. Check the chicken for doneness (clear liquid, no pink).
- Shred Chicken: Remove the chicken and discard aromatics. (Optional: Ice bath for 3 minutes to tighten skin.) Rub chicken with turmeric shallot oil for color and aroma, then shred into strips.
- Toast Rice: Rinse rice until the water runs clear. In a pan, heat chicken fat or shallot oil and toast the rice for 5 minutes until lightly browned.
- Cook Porridge: Add toasted rice to the stock pot and simmer on low for 30 minutes, stirring occasionally, until rice breaks down into porridge.
- Season: Stir in salt, sugar, and chicken bouillon powder to taste.
- Serve: Ladle porridge into bowls, top with shredded chicken, and garnish with fried shallots, black pepper, and green onions/cilantro. Serve with optional sides and dipping sauce.
This recipe was sourced from Vicky Pham. Check out our forum for more recipes! And you can post your own, too!
