Chao Ga Chicken Rice Porridge
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.
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
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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.
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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).
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3
Remove the chicken from the pot and set aside to cool slightly. Discard the ginger and garlic.
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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.
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5
While the porridge cooks, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
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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.
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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.