Chao Ga Vietnamese Rice Porridge Recipes

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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

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.

Nutrition Facts : Calories 284.6, Fat 2.6, SaturatedFat 0.7, Cholesterol 5.4, Sodium 785.9, Carbohydrate 54.4, Fiber 1.2, Sugar 3.8, Protein 9.1

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