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Cháo Gà - Vietnamese Chicken Rice Porridge / Congee

A healthy, simple Vietnamese rice porridge known as Chao Ga. Ideal for those who are sick or simply desire a delicious rice porridge that will easily serve a large number of people.
5 from 1 vote
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Breakfast, Main Course, Soup
Cuisine vietnamese
Servings 12 bowls
Calories 689 kcal

Equipment

  • 1 Stock pot

Ingredients
  

INGREDIENTS

  • 3 lb turkey or chicken bone in, raw, or cooked
  • 28 c of filtered water
  • Fresh ginger root of 87 g removed, cut in 1/4" pieces
  • 1 large yellow onion Halved
  • 2 tbsp salt
  • 2 Tbsp fish sauce
  • 335 grams (2 scoops) long grain white rice
  • 335 grams (2 scoops) white rice with short grain

GARNISH

  • 3-4 tbsp ginger peeled finely julienned
  • 3 stalks of green onions thinly cut
  • 1 bunch cilantro chopped into 1/3" pieces
  • sambal chile paste
  • youtiao / gio cheo quay / chinese donut

Instructions
 

  • If you're cooking leftovers from roasting turkey or chicken take away around 75 percent of the meat. save the rest for your soup or chao after serving.
  • In a large pot put in the turkey or chicken as well as 85% of filtrated water, ginger, onion, salt, and fish sauce in a high-heat oven. When it reaches boiling, reduce the heat to the medium to low simmer. The water should nearly be able to cover the bones and meat. If the pot is extremely large, remember that you could be using more than stated, and you may have to lower the quantity in the next step in order to adjust for consistency. Clean any scum off if required during the boil. Continue adding more water into the pan until it evaporates, so that the bones are completely covered.
  • After 90 to 120 minutes or until the meat is soft enough that it is able to be easily pulled away from its bone take the chicken and allow it to cool for around 10 minutes. Utilizing either your fingers or fork take the remaining meat from the bone. Put the meat back in the pot. Get rid of the bones, the onion and ginger, as they've all contributed to the broth to this point.
  • Rice Method A (saves your time): While your broth is simmering,cook your rice in the rice cooker. Utilize equal amounts of rice to water. It should be cooking by the time your broth is ready. The cooked rice should be added to the pot and cook at medium-low to soften the rice. It should take between 10 and 20 minutes.
  • Rice Method B (less dishes to be washed): Add all the rice in the pot, and then turn the high heat until it comes to a boil. Reduce temperature to a moderate heat until the rice has cooked and has reached the desired soft consistency. It can take 45-60 minutes, depending on the type of stove. The consistency will be the same after the boiling however, before adjusting it by adding more water.
  • After the rice has been cooked to the degree you desire, and it should be extremely soft and well beyond al dente, and also beyond the point at which you'd like to eat it in a soup alter the amount of water. Fun fact: for my family, soup thickness is a major point of dispute. You can do what you you want. Personally, I do not want my soup to be it's a thick paste. However, I equally, I don't want it to be too thin that you just notice water when looking on the dish. I would like the soup to be somewhat spongy and feel full.
  • The soup should be reseasoned. Reseason with just salt, or fish sauce, or equal amounts of both depending on your preference. The above seasoning is a little less salt than what we require, therefore we should reseason it depending on the thickness you've decided in making the soup.
  • Remove the dish from the oven Serve with garnish and other accoutrements, and take a bite!

Notes

For the scoop for rice I made use of the rice scooper supplied in the rice cooker. To ensure that you are following the correct method to follow this recipe, you must weigh your rice using grams.
Update: Added the rice cooker step for speeding up the process. We have clarified the steps of the recipe, included garnish ingredients.
Keyword cháo gà, chao ga recipe, Vietnamese Chicken Rice Porridge / Congee