Vietnamese Chicken Rice Porridge Chao Ga (Printable version)
Creamy Vietnamese porridge with tender chicken, fragrant rice, and fresh herbs—comfort in a bowl.
# List of ingredients:
→ Chicken & Broth
01 - 1 whole chicken (3–4 lbs), cleaned
02 - 12 cups water
03 - 1 thumb-sized piece fresh ginger, sliced
04 - 2 scallions, white parts only
05 - 1 tsp salt
06 - 1 tsp fish sauce
→ Rice
07 - 1 cup jasmine rice, rinsed
08 - 1/2 cup glutinous rice, rinsed (optional, for creaminess)
→ Seasonings & Toppings
09 - 1/2 tsp ground white pepper
10 - 2 Tbsp fish sauce (to taste)
11 - 2 scallions, green parts, thinly sliced
12 - 1/4 cup fresh cilantro, chopped
13 - Fried shallots (optional)
14 - Lime wedges
15 - Chili oil or sliced chilies (optional)
# Directions:
01 - Combine the chicken, water, ginger, scallion whites, and salt in a large stockpot. Bring to a boil over medium heat, skimming off any foam that rises to the surface. Reduce heat to a simmer, cover, and cook for 40 minutes until the chicken is tender.
02 - Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh strainer if desired, discarding the cooked solids. Return the clear broth to the pot.
03 - Add the rinsed jasmine rice and glutinous rice to the simmering broth. Cook over medium-low heat, stirring occasionally to prevent sticking, for 30–40 minutes until the rice has completely broken down and the porridge reaches a creamy consistency.
04 - While the rice is cooking, shred the cooled chicken meat from the bones, discarding skin and bones. Set the shredded meat aside for serving.
05 - Once the porridge has reached your desired consistency, season with additional fish sauce and ground white pepper to taste. Adjust seasoning as needed.
06 - Ladle the hot porridge into serving bowls. Top each portion with shredded chicken, then garnish with scallion greens, cilantro, fried shallots, lime wedges, and optional chilies or chili oil. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy porridge texture feels like a gentle hug for your soul, especially when you're under the weather or just need something profoundly comforting
- Every bowl delivers layers of flavor from the aromatic broth, tender chicken, and fresh herbs that wake up your palate without overwhelming it
02 -
- I learned the hard way that adding too much fish sauce at the beginning makes it impossible to correct later, always season gradually at the end
- The porridge thickens considerably as it sits, so err on the side of slightly thinner consistency when you first season it
03 -
- Blanching the chicken in boiling water for 2 minutes before starting the actual broth process removes impurities and results in a cleaner tasting soup
- Never cover the pot completely while the rice is cooking or it might boil over and make a mess of your stove