Vietnamese Recipe for Shredded Chicken Rice Porridge (Chao Ga)
INGREDIENTS
- 1 chicken
- 2.5 litre water
- 1 cup of short-grain rice
- Bunch coriander leaves (chopped)
- Spring onions (chopped)
- Salt & pepper to taste
This dish can be served for breakfast or for a light but comforting meal at any time.
We hope you enjoy making this healthy and delicious chicken porridge Vietnamese style. This recipe is ideal for days when you are not feeling too well or on a cold winter day.
- Wash chicken well and put it in a pot with water and some salt
- Bring to boil and simmer gently with lid on
- Simmer till chicken is cooked and tender
- Remove, set aside
- When flesh is cooled, shred chicken with hand
- Set aside a little of the shredded chicken (to put on top of porridge)
- Wash rice till water runs clear
- Bring chicken stock back to boil and cook rice over very low heat
- Cook for 1 1/2 hours till you get soft porridge
- Serve in individual bowls garnished with shredded chicken, chopped coriander and spring onions and twist of pepper
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