Cháo Gà (Vietnamese Chicken Congee)

🧂 Ingredients

• 1 cup Jasmine rice
• 500 g Whole chicken or chicken pieces
• 30 g Fresh ginger
• 8 cups Water or chicken broth
• to taste Salt
• to taste White pepper
• 1-2 tablespoons Fish sauce
• for topping Fried shallots
• for serving Fresh herbs
• for serving Fried dough sticks (Quẩy)
• for serving Lime wedges

👨‍🍳 Instructions

1. 1

   Prepare the chicken broth base: In a large pot or Dutch oven, combine the rinsed rice, chicken pieces, sliced ginger, and 8 cups of water or chicken broth. Bring to a rolling boil over high heat.

   ⏱️ 10 minutes
2. 2

   Simmer the congee: Once boiling, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer gently. Stir occasionally to prevent the rice from sticking to the bottom. Continue simmering for about 1 hour, or until the rice has broken down and the porridge has thickened to your desired consistency.

   ⏱️ 1 hour
3. 3

   Shred the chicken: While the congee simmers, carefully remove the cooked chicken pieces from the pot using tongs. Place them on a cutting board and, once cool enough to handle, shred the meat using two forks or your fingers. Discard the skin and bones (or save them for another stock).

   ⏱️ 10 minutes
4. 4

   Finish the congee: Return the shredded chicken to the pot. Stir well and continue to simmer for another 10-15 minutes to allow the flavors to meld and the congee to reach its final creamy texture. If the congee becomes too thick, add a little more hot water or broth until it reaches your preferred consistency.

   ⏱️ 15 minutes
5. 5

   Season the porridge: Taste the congee and season generously with salt and white pepper. If using, stir in 1-2 tablespoons of fish sauce for an extra layer of savory depth. Ensure the seasoning is balanced and to your liking.

   ⏱️ 5 minutes
6. 6

   Serve: Ladle the hot congee into individual bowls. Top generously with shredded chicken, fried shallots, and chopped fresh herbs. Serve immediately with optional fried dough sticks (quẩy) for dipping and lime wedges for a touch of acidity.

💡 Pro Tips

• ✓For an extra creamy consistency, you can lightly mash some of the cooked rice grains against the side of the pot with your spoon.
• ✓Ginger is essential for its warming properties and distinct aroma; don't skimp on it!
• ✓This congee is ideal as comforting food for sick days, but it's also a delicious and wholesome meal any time.
• ✓Rinsing the rice removes excess starch, which helps prevent the congee from becoming overly gummy.

🔄 Variations

• For a richer flavor, consider using duck instead of chicken.
• Add cooked chicken liver or gizzards along with the shredded chicken for a more traditional variation.
• For a vegetarian version, omit the chicken and use vegetable broth, adding sautéed mushrooms or tofu for substance.

🥗 Nutrition

Per serving