Vietnamese · Dinner
Chicken Rice Porridge (Gluten-Free)
Vietnamese chao ga is a slow-simmered rice porridge cooked with bone-in chicken thigh until the rice breaks down into a silky, savory base. The broth is seasoned with fish sauce, ginger, and scallion, then finished with cilantro, fried shallots, and a squeeze of lime for brightness.
$4
15 minsPrep
55 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
428Calories
40.8gProtein
13.2gFat
38.2gCarbs
3.3gSugar
1.8gFiber
1389mgSodium
289mgChol
3.6gSat Fat
725mgPotassium
58mgCalcium
2.8mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-calorie
gluten-free
Instructions
1
Prep
Rinse the jasmine rice under cold water until mostly clear, then pat the chicken thigh dry and trim any excess skin.
2
Simmer
Add chicken thigh, onion, and sliced ginger to the pot with stock and water; bring to a boil, then reduce to low heat and simmer 20 minutes until cooked through.
3
Rest
Transfer the chicken thigh to a plate to cool 10 minutes, then shred the meat off the bone, discarding bone and skin.
4
Simmer
Stir the rinsed rice into the broth and simmer over low heat 25 minutes, stirring frequently, until the grains burst and porridge thickens.
5
Finish
Stir shredded chicken and fish sauce into the porridge; simmer 3 minutes over low heat until warmed through, then season with salt and pepper.
6
Fry
Heat the oil in a small pan over medium heat and fry julienned ginger 1 minute until curled and lightly golden at the edges.
7
Plate
Ladle the porridge into a bowl, top with sliced scallion, fried ginger, cilantro, and fried shallot, then serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz399g, bone-in chicken thigh
- 1/2 cup100g jasmine rice, uncooked
- 4 cups960ml chicken stock
- 2 cup480ml water
- 22 in (5cm) piece ginger-fresh
- 22 scallion
- 2 tbsp30ml fish-sauce
- 11 small onion
- 2 tsp2 tsp vegetable-oil
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp fried shallot
- 22 lime wedge
- black-pepper, a pinch
- salt, a pinch
