Chicken Congee with Ginger
Chao ga, a silky Vietnamese rice porridge simmered with a whole chicken carcass and fragrant ginger until each grain of rice breaks down into a creamy, warming bowl, topped with shredded chicken, crispy shallots, and fresh herbs.
Ingredients
- 1 cup jasmine rice, rinsed
- 4 pieces bone-in chicken thighs or drumsticks
- 2-in piece fresh ginger, peeled, sliced
- 10 cups water
- 2 tbsp fish sauce (gluten-free)
- 1 tsp salt
- 2 shallots, thinly sliced
- 2 tbsp vegetable oil
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 tsp ground white pepper
- 2 limes lime, cut into wedges
Instructions
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1
In a large pot, combine 4 pieces bone-in chicken thighs or drumsticks, 2-in piece peeled, sliced fresh ginger, and 10 cups water. Bring to a boil over high heat, skimming off any foam. Reduce heat to a steady simmer and cook 30 minutes until the chicken is fully cooked to an internal temperature of 165 degrees F (74 degrees C).
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2
Remove chicken from the pot and set aside to cool. Keep the broth simmering.
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3
Add 1 cup rinsed jasmine rice to the simmering broth. Cook over medium-low heat, stirring occasionally, for 40-45 minutes until the rice breaks down completely and the congee is thick and creamy. Add extra water if needed.
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4
While the congee simmers, shred the cooled chicken into bite-sized pieces, discarding bones and skin.
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5
In a small skillet, heat 2 tbsp vegetable oil over medium heat. Add 2 thinly sliced shallots and cook, stirring, until golden and crispy, about 5-7 minutes. Drain on paper towels.
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6
Season the congee with 2 tbsp fish sauce (gluten-free) and 1 tsp salt. Divide among bowls and top with shredded chicken, crispy shallots, 4 thinly sliced green onions, and 1/4 cup roughly chopped fresh cilantro. Finish with a pinch of 1/2 tsp ground white pepper and serve with 2 limes cut into wedges lime.