Cháo gà recipe

Vietnamese Chicken Porridge

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Chicken porridge has been my recent obsession to make because it’s so easy & the final product is so rewarding. I served this at my pop-up in New York city and it was a hit so I decided to make it for my mom when she visited me at my new place for the first time.

Honestly, this dish is so versatile because you can make it for literally ANY occasion; pop-ups, large family gathering but my favorite would have to be to meal prep it LOL.

Ingredients ( Serves 6-8)

For Porridge

• Chicken ( 1 whole )

• Ginger ( 4 knobs ) - * 2 will be for the stock & 2 will be for the sauce

• Yellow Onion (1)

• Jasmine Rice ( 1 cup )

For Salad

• Red Onion (1)

• Thai Basil ( 3-4 sprigs)

• Vietnamese Coriander (optional since I know it can be difficult to find)

• Cabbage ( 1/2 )

• Fried shallots

• Shredded Chicken (this is from the chicken used to make the stock for the porridge)

For Sauce

• Fish sauce ( 5 tbsp )

• sugar ( 5 tbsp )

• Limes (2)

• Thai Chillies (optional)

• Hot water ( 1 cup)

• Ginger (2 knobs)

Directions

For Porridge

1. Make a chicken stock by placing a whole chicken in a pot and fill it with enough water to cover the chicken, bring it to a boil then add the chunks of ginger and the whole yellow onion (cut it in quarters).

2. Turn it down to a simmer and let it simmer with the lid on for about 1 1/2 hours or until the internal temperature of the chicken is 165ºF.

3. Remove the chicken once it’s done, set it aside and wait for it to cool down because you’ll need to shred it.

4. Toss the ginger and onions & strain the stock so there are no bits and pieces of anything in your stock.

5. Measure out 10 cups of stock, bring it to a boil then add 1 cup of rice and bring it down to a simmer.

6. Let it cook for about 30-40 minutes while stirring occasionally so the bottom doesn’t get burnt. The longer you let it cook the thicker the consistency will be so the cooking time for this is really up to you.

7. Season with a pinch of salt, a little MSG (if you aint scurd lol) and about 2-3 tablespoons of fish sauce. This part is also up to you though so season it to your liking.

For Salad

1. Shred the whole chicken with the skin too (duh, that’s the best part)

2. Chiffonade the thai basil & if you have the vietnamese coriander you can either rough chop or just leave it whole.

3. Thinly slice the red onion and half of the cabbage

4. In a big bowl, toss everything together and season it with salt. I added about 1 tablespoon but season it to your liking.

For Sauce

1. Mince up the ginger & thai chillies then set aside

2. In a bowl add 5 tablespoons of fish sauce, 5 tablespoons of sugar, 1 cup of hot water, lime juice from one lime then whisk until the sugar is dissolved.

3. Add the ginger and chillies

4. Adjust the seasoning with either more sugar or lime juice, again, this is up to youuuuuu!

To Assemble

In a bowl scoop in your porridge first, then the salad on top and finally the sauce.

ENJOY!

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