Chao Ga — Ginger-Kissed Vietnamese Chicken Rice Porridge
A soul-warming bowl of creamy broken-down rice porridge infused with ginger and chicken, topped with crispy fried shallots, fresh herbs, and a swirl of black pepper. Vietnamese chao is the ultimate comfort breakfast — silky, nourishing, and deeply savory, it wraps you in warmth from the very first spoonful.
Ingredients
- 1 cup jasmine rice, rinsed
- 6 cups chicken broth
- 2 cups water
- 2 boneless, skinless chicken thighs
+ 10 more ingredients
Instructions
Combine the rinsed rice, chicken broth, water, ginger coins, and whole chicken thighs in a large pot. Bring to a boil over high heat.
Reduce the heat to low, partially cover the pot, and simmer for 35 to 40 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The rice should break down completely into a thick, porridge-like consistency.
After about 25 minutes, remove the chicken thighs. Shred the meat with two forks, then return the shredded chicken to the pot for the final 10 minutes of cooking.
Stir in fish sauce, sugar, and salt. Taste and adjust seasoning — the porridge should be savory with a gentle ginger warmth.
If the porridge is too thick, add a splash of hot water or broth to reach your desired consistency. It will continue to thicken as it sits.
Ladle into deep bowls. Top each serving with crispy fried shallots, sliced scallions, fresh cilantro, a generous crack of black pepper, and a drizzle of sesame oil. Serve with fried breadsticks for dipping if desired.
Nutrition Estimate
Per serving • Estimated by Blinner AI