Saucepan@saucepan · Shared this recipeFollowVietnamese · sauceChao Ga (Vietnamese Rice Porridge)A comforting Vietnamese chicken rice porridge made by simmering a whole chicken with aromatics, then adding toasted jasmine rice to the broth.total1 hr 10 minprep10 mincook40 minservings6Original recipe on apeachyplate.comKeep this recipeAdd a copy of Chao Ga (Vietnamese Rice Porridge) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 lb whole chicken, free range preferred, Or use chicken thighs and drumsticks2 oz knob of ginger, peeled2 clove garlic, peeled1 whole yellow onion, peeled16 cup water, about 4 quarts or enough to cover chicken and ingredients. filtered water preferred.1 tbsp natural mushroom seasoning, can also substitute with MSG, chicken bouillon or fish sauce.2 tsp kosher salt0.75 cup uncooked jasmine rice, See note below if using cooked rice1 tsp olive oilfish sauce, optional1 stalk green onion, chopped1 bunch cilantro leavesground pepper1 lime, cut into wedgesfish sauce, to tastemushroom seasoning, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Add the whole chicken, onion, garlic, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.2Step 2: Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.3Step 3: Use a ladle to skim any scum and foam off the top of the broth.4Step 4: Let the stock simmer uncovered for 40 -45 minutes, or until chicken is done.5Step 5: Use tongs to remove chicken from the pot. Set aside.6Step 6: Rinse the rice. Add rice to a mesh strainer and rinse it thoroughly with cold water until water runs clear. About 15 to 20 seconds.7Step 7: Heat a medium pan on medium heat. Add about 1 to 2 teaspoon of olive oil. Add the rice, stir frequently and roast until rice is dry, about 30 seconds.8Step 8: Add the rice to the pot of broth and simmer for about 30 minutes or until the rice expands and is fully cooked.9Step 9: Taste the soup, add optional fish sauce and/or additional mushroom seasoning as needed to taste.10Step 10: Shred the chicken into bite size pieces (add it back into the pot if it needs to be reheated). Ladle the porridge into a bowl, top with the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime.getsaucepan.com/r/fd6eafe0-2805-4284-a616-cdddd0d819eb · Original: https://apeachyplate.com/chao-ga/
