Back to 12 servings 3 lb chicken or turkey, bone in, cooked or raw 28 cup filtered water 87 g fresh ginger root, peeled, sliced into 1/4" pieces 1 large yellow onion, halved 2 tbsp salt 2 tbsp fish sauce 334 g long grain white rice* 334 g short grain white rice* 2 tbsp ginger, peeled, finely julienned 3 stalks green onions, thinly sliced 1 bunch cilantro, chopped into 1/3" pieces sambal chile paste youtiao / dau chao quay / chinese donut
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: If using leftover or roasted chicken or turkey, remove about 75% of the meat and reserve it to add to the soup when serving.2 Step 2: In a large stock pot, add the chicken or turkey, 85% of the filtered water, ginger, onion, salt, and fish sauce over high heat. Once it boils, reduce the heat to a low to medium simmer. The water should just about cover all the meat and bones. If your pot is very wide, you may need more water than listed, and you may need to add less in the final steps when adjusting consistency. Skim off any scum if necessary during the boil. Keep adding water to the pot as it evaporates so the bones stay submerged.3 Step 3: After about 90-120 minutes or when the meat has softened enough to easily be pulled off the bone, remove the poultry and let cool for about 10 minutes. Remove and discard the onion and ginger, since they've given their all to the broth at this point.4 Step 4: Once cooled, using your hands or a fork, remove the rest of the meat from the bones.5 Step 5: Set the meat aside and add all the bones back into the pot except very tiny bones so we don't have to fish them out later. The goal is to get about 3 hours or more of just the bones simmering. If your poultry is cooked and softened enough already, keep that meat on the side and keep extracting the bones in the broth until you hit around 2.5 to 3 hours total--a little more time is ok too. If you only need 45-60 minutes more simmering time, it's ok to start Rice Method B now too.6 Step 6: Rice method A (saves time): While your broth is going, cook your rice in a rice cooker. Use equal scoops rice to water, it should finish cooking before your broth above is ready. Add the cooked rice to the pot and simmer on medium to soften the rice. About 10-20 min.7 Step 7: Rice method B (fewer dishes to wash): Add all the raw rice to the pot and return to the heat on high until it hits a boil. Then lower the heat to a low-medium simmer until the rice is cooked and hits a soft consistency you like. It will take about 45-60 minutes depending on your stove. See photo for the consistency after boiling, but before adjusting with more water.8 Step 8: Once the rice is cooked to the doneness you like, which should be very soft way beyond al dente and beyond how you'd eat it outside of soup, remove all the bones and adjust the water level. For my family, soup thickness is a huge point of contention. Do what you want. Personally, I don't want the soup like a thick paste, but also don't want it so thin that you only see water when looking down at the pot. I want the soup to have a little substance and feel filling.9 Step 9: Reseason the soup. Reseason with just salt, just fish sauce, or equal parts of both to taste. The seasoning measured above is intentionally less salt than we need so we can reseason here based on how thick you decided to make the soup.10 Step 10: Remove from the heat, serve with garnish and accoutrement, and enjoy!getsaucepan.com/r/5cde45b7-d9ac-48a0-a9c3-9cadcfd49cf1 · Original: https://www.hungryhuy.com/chao-ga-vietnamese-porridge/
