Best Chao Ga Vietnamese Rice Porridge Recipes

CHAO GA (VIETNAMESE CHICKEN PORRIDGE)

Chao Ga (Vietnamese Chicken Porridge) image

Vietnamese chao ga is a nutritious and aromatic chicken rice porridge cooked in chicken stock made with ginger, onion and seasoning. Garnished with fresh herbs and a squeeze of lime.

Provided by Kaylie

Time 1h10m

Number Of Ingredients 14

Ingredients

2 to 3 pound whole free range chicken
1 to 2 ounce knob of ginger, peeled
1 whole yellow onion, peeled
16 cups water (about 4 quarts or enough to cover chicken and ingredients. filtered water preferred.)
1 tablespoon natural mushroom seasoning
2 teaspoon kosher salt
3/4 cup uncooked jasmine rice
1 to 2 teaspoon olive oil
1 stalk green onion, chopped
1 bunch cilantro leaves
ground pepper
1 lime, cut into wedges
fish sauce
mushroom seasoning

Steps:

Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.
Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.
Use a ladle to skim any scum and foam off the top of the broth.
Let the stock simmer uncovered for 40 minutes, or until chicken is done.
Use tongs to remove chicken from the pot. Set aside.
Wash the rice. Add rice to a mesh strainer and rinse it thoroughly with cold water until water runs clear. About 15 to 20 seconds.
Heat a medium pan on medium heat. Add about 1 to 2 teaspoon of olive oil. Add the rice, stir frequently and roast until rice is dry, about 30 seconds.
Add the rice to the pot of broth and simmer for 20 minutes or until the rice expands and is fully cooked.
Shred the chicken into bite size pieces (add it back into the pot if it needs to be reheated). Ladle the porridge into a bowl, add the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime. Optional: add fish sauce and additional mushroom seasoning as needed to taste.

Nutrition Facts : ServingSize 6 people, Calories 254 kcal, Carbohydrate 21 g, Protein 15 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g

VIETNAMESE CHICKEN RICE PORRIDGE - CHAO GA

Vietnamese Chicken Rice Porridge - Chao Ga image

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

Provided by Wandercooks

Categories Dinner

Time 35m

Number Of Ingredients 11

Ingredients

1 cup jasmine rice (or broken rice)
250 g rotisserie chicken (½ lb, or 1 chicken breast or thigh)
1 tbsp fish sauce
1 tbsp soy sauce
4 tsp garlic
2 tsp ginger
½ tsp black pepper
5 cups chicken stock (1.25 L or 1.3 quarts)
crispy fried shallots
spring onion / green onion
sesame oil

Steps:

Wash and strain the jasmine rice in water until it runs clear (around 2 - 3 times). Drain.
Add in the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.
Pour in the chicken stock.
Give everything a quick stir to make sure the rice is mixed through with the seasonings.
Pop your lid on your pressure cooker. Cook on high for 20 minutes, before allowing a natural steam release (around 10 minutes). Note: Carefully and slowly release any leftover steam; starchy dishes can cause the steam to splutter more than other pressure-cooked dishes.
Give the congee a final stir, before serving and topping with your favourite garnishes. Add more water here for a thinner consistency.

Nutrition Facts : Calories 201 kcal, Carbohydrate 25 g, Protein 14 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 627 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHáO Gà (VIETNAMESE CHICKEN AND RICE PORRIDGE)

Cháo Gà (Vietnamese Chicken and Rice Porridge) image

Cháo gà, a Vietnamese chicken and rice porridge, is comfort in a bowl. Make a giant pot and enjoy it again and again throughout the week.

Provided by Uyen Luu

Categories Entree Dinner Lunch Breakfast

Time 2h15m

Yield 8

Number Of Ingredients 30

Ingredients

For the cháo
1 yellow onion
1 (3 1/2-pound) whole chicken
1 tablespoon sea salt
1 1/2 tablespoons rock or granulated sugar
1 teaspoon chicken or mushroom bouillon (optional)
1 1/3 cups (250g) uncooked jasmine rice
2-inch knob fresh ginger, peeled and finely chopped, divided
1 1/2 tablespoons good-quality fish sauce
2 teaspoons freshly ground black pepper, divided
For the salad
3 1/2 ounces (100g) green cabbage, thinly sliced
1/2 ounce (15g) carrot, cut into thin matchsticks
1 small red onion, thinly sliced
6 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon freshly ground black pepper
Handful of cilantro, tender stems and leaves
For the dipping sauce
2 bird's eye chilis, finely chopped (optional: remove seeds)
2 tablespoons apple cider vinegar
2 tablespoons sugar
4 tablespoons high-quality fish sauce
For the fried shallots
2 tablespoons vegetable cooking oil
2 small shallots, thinly sliced
For garnish
Scallions, chopped
Cilantro leaves and tender stems, roughly torn
Freshly ground black pepper

Steps:

Bring water to a boil: Bring 2 1/2 quarts (10 cups) of water to a boil in a kettle or pot.
Meanwhile, char the onion: Peel and cut the stem and root ends off the onion to create a flat top and bottom. Set a small frying pan over high heat, place the onion on its flat side to char until blackened, then flip to char the other flat side.
Chill the chicken: Fill a large bowl with very cold water and set it next to the stovetop. Use a spider to carefully scoop the cooked chicken out of the pot into the cold water bath. Allow the chicken to chill for about 15 minutes in the water bath. Then, drain it into a colander set in the sink. This will stop the chicken from cooking and makes sure it stays very tender. Do not discard the hot chicken stock in the pot. You will use it to cook the rice porridge. You can discard the onion.

Nutrition Facts : Calories 603 kcal, Carbohydrate 22 g, Cholesterol 175 mg, Fiber 2 g, Protein 56 g, SaturatedFat 8 g, Sodium 1227 mg, Sugar 10 g, Fat 31 g, UnsaturatedFat 0 g

CHAO GA - VIETNAMESE RICE PORRIDGE

Chao Ga - Vietnamese Rice Porridge image

My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.

Provided by Kiersten Phae

Categories Chicken

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

6 cups water
6 cups chicken stock
1/2 cup glutinous rice
2 cups long grain rice
1 -2 cup chicken meat, shredded
3 tablespoons fish sauce
1 teaspoon sugar
1 tablespoon poultry seasoning
2 -4 eggs, depending on desired servings (optional)
2 tablespoons sliced mushrooms (optional)
1 teaspoon white pepper (black works also)
2 scallions or 2 green onions, sliced thin

Steps:

Place rice and glutinous rice in a large pot with water and stock.
Bring to boil then lower heat, cover and simmer, stirring occasionally.
Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
Stir Gently.
If desired, to Poach eggs: add to top of the mixture and cover.
Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
Spoon porridge into individual serving bowls.
Garnish with spring onion.
Sprinkle with pepper.