Chicken Porridge (Cháo Gà)

Chicken Porridge (Cháo Gà)

Silky rice simmers with chicken broth into a comforting, savory Vietnamese porridge.

Total 1 hr 50 min Makes 4 servings Calories 385/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Soy

This Vietnamese rice porridge simmers chicken and rice together until the grains break down into a thick, savory base. Ginger, fish sauce, and fried shallots add depth, while herbs and lime brighten each bowl. It's a traditional remedy for cold days or under-the-weather afternoons, but satisfying enough for any night.

Ingredients

  • 1 whole chicken (about 3 1/2 pounds), or 2 pounds bone-in chicken thighs
  • 12 cups water
  • 3/4 cup jasmine rice, rinsed
  • 2 tablespoons uncooked white glutinous rice, rinsed
  • 1 yellow onion, peeled and halved
  • 3 inches fresh ginger, divided and sliced
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons fish sauce
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground white pepper
  • 1/2 cup fried shallots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped fresh Vietnamese coriander (ngo gai), optional
  • 1 lime, cut into wedges
  • 1 jalapeño or Thai chile, thinly sliced, optional
  • 2 tablespoons soy sauce, for serving

Method

  1. Place the whole chicken in a large stock pot and add the water, onion halves, half of the sliced ginger, and the peppercorns. Bring to a boil over high heat, skimming off any foam that rises to the surface.

  2. Reduce the heat to low, cover partially, and simmer the chicken until cooked through and tender, about 35 minutes.

  3. Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another large pot or bowl, discarding the onion, ginger, and peppercorns.

  4. Once the chicken is cool enough to handle, shred or pull the meat from the bones into bite-sized pieces, discarding the skin and bones. Cover and set the meat aside.

  5. Return the strained broth to the pot and stir in the jasmine rice, glutinous rice, and remaining sliced ginger. Bring to a boil over high heat.

  6. Reduce the heat to low and simmer, stirring occasionally to prevent sticking, until the rice grains break down and the porridge thickens to a creamy consistency, about 45 minutes.

  7. Stir in the fish sauce, salt, and white pepper. Taste and adjust seasoning as needed.

  8. Add the shredded chicken back into the porridge and simmer just until warmed through, about 3 minutes.

  9. Ladle the porridge into bowls and top with fried shallots, cilantro, scallions, and Vietnamese coriander if using.

  10. Serve hot with lime wedges, sliced chile, and soy sauce alongside for guests to season individually.

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Chicken Porridge (Cháo Gà)

This Vietnamese rice porridge simmers chicken and rice together until the grains break down into a thick, savory base. Ginger, fish sauce, and fried shallots add depth, while herbs and lime brighten each bowl. It's a traditional remedy for cold days or under-the-weather afternoons, but satisfying enough for any night.

1 hr 50 min 4 servings 385 cal

Ingredients

  • 1 whole chicken (about 3 1/2 pounds), or 2 pounds bone-in chicken thighs
  • 12 cups water
  • 3/4 cup jasmine rice, rinsed
  • 2 tablespoons uncooked white glutinous rice, rinsed
  • 1 yellow onion, peeled and halved
  • 3 inches fresh ginger, divided and sliced
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons fish sauce
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground white pepper
  • 1/2 cup fried shallots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped fresh Vietnamese coriander (ngo gai), optional
  • 1 lime, cut into wedges
  • 1 jalapeño or Thai chile, thinly sliced, optional
  • 2 tablespoons soy sauce, for serving

Method

  1. 1

    Place the whole chicken in a large stock pot and add the water, onion halves, half of the sliced ginger, and the peppercorns. Bring to a boil over high heat, skimming off any foam that rises to the surface.

  2. 2

    Reduce the heat to low, cover partially, and simmer the chicken until cooked through and tender, about 35 minutes.

  3. 3

    Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another large pot or bowl, discarding the onion, ginger, and peppercorns.

  4. 4

    Once the chicken is cool enough to handle, shred or pull the meat from the bones into bite-sized pieces, discarding the skin and bones. Cover and set the meat aside.

  5. 5

    Return the strained broth to the pot and stir in the jasmine rice, glutinous rice, and remaining sliced ginger. Bring to a boil over high heat.

  6. 6

    Reduce the heat to low and simmer, stirring occasionally to prevent sticking, until the rice grains break down and the porridge thickens to a creamy consistency, about 45 minutes.

  7. 7

    Stir in the fish sauce, salt, and white pepper. Taste and adjust seasoning as needed.

  8. 8

    Add the shredded chicken back into the porridge and simmer just until warmed through, about 3 minutes.

  9. 9

    Ladle the porridge into bowls and top with fried shallots, cilantro, scallions, and Vietnamese coriander if using.

  10. 10

    Serve hot with lime wedges, sliced chile, and soy sauce alongside for guests to season individually.