CHáO Gà (VIETNAMESE CHICKEN AND RICE PORRIDGE)
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
VIETNAMESE CHICKEN RICE PORRIDGE - CHAO GA
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
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
CHAO GA - VIETNAMESE RICE PORRIDGE
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
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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