Chao Ga Chicken Rice Porridge

Name: Chao Ga Chicken Rice Porridge
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 1 cup jasmine rice, rinsed; 8 cups low-sodium chicken broth; 2-inch fresh ginger, sliced thin; 4 garlic cloves, smashed; 2 tbsp fish sauce; 1 tsp kosher salt; 1/2 tsp ground white pepper; 4 scallions, thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 2 lime, cut into wedges; 2 tsp toasted sesame oil

A silky Vietnamese rice porridge simmered with tender poached chicken and fragrant ginger, topped with fresh herbs and a squeeze of lime. Warming, nourishing, and high in protein.

60 minEasyServes 4300 cal/serving

VietnameseBreakfastStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeLow-SodiumCorn-Free

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Ingredients

2 lbs bone-in, skin-on chicken thighs
1 cup jasmine rice, rinsed
8 cups low-sodium chicken broth
2-inch fresh ginger, sliced thin
4 garlic cloves, smashed
2 tbsp fish sauce
1 tsp kosher salt
1/2 tsp ground white pepper
4 scallions, thinly sliced
1/4 cup fresh cilantro, roughly chopped
2 lime, cut into wedges
2 tsp toasted sesame oil

Instructions

1

Combine 2 lbs bone-in, skin-on chicken thighs, 8 cups low-sodium chicken broth, 2-inch sliced thin fresh ginger, 4 smashed garlic cloves, and 1 tsp kosher salt in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer.
2

Skim any foam from the surface. Cook for 20 minutes, until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
3

Remove the chicken from the pot and set aside to cool slightly. Discard the ginger and garlic.
4

Add 1 cup rinsed jasmine rice to the broth. Bring back to a boil, then reduce to a low simmer. Cook, stirring occasionally, for 25 to 30 minutes until the rice has broken down into a creamy, porridge-like consistency.
5

While the porridge cooks, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
6

Stir the shredded chicken back into the porridge. Season with 2 tbsp fish sauce and 1/2 tsp ground white pepper. Taste and adjust seasoning.
7

Ladle into bowls and drizzle each with a little 2 tsp toasted sesame oil. Top with 4 thinly sliced scallions and 1/4 cup roughly chopped fresh cilantro. Serve with 2 cut into wedges lime on the side.

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Questions

What internal temperature should Chao Ga Chicken Rice Porridge reach?

For Chao Ga Chicken Rice Porridge, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Chao Ga Chicken Rice Porridge?

The entry for Chao Ga Chicken Rice Porridge calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use chicken breasts instead of chicken thighs in Chao Ga Chicken Rice Porridge?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chao Ga Chicken Rice Porridge uses 2 lbs bone-in, skin-on chicken thighs.

Does Chao Ga Chicken Rice Porridge contain sesame?

Yes: 2 tsp toasted sesame oil. The full allergen list for this entry is fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Chao Ga Chicken Rice Porridge?

Refrigerate what is left of Chao Ga Chicken Rice Porridge within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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