Cháo Gà Vietnamese Chicken Rice Porridge Congee Food

VIETNAMESE CHICKEN RICE PORRIDGE - CHAO GA

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.

SUPER-SIMPLE OVERNIGHT PORRIDGE

Steps:

• In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.
• The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you'll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.
• When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper.
• Embellishments:
• Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match.
• Toppings:
• Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.
• Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.
• Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil.
• Add-ins:
• Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.
• Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.
• Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.

CHAO GA (VIETNAMESE CHICKEN PORRIDGE)

Steps:

• Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.
• Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.
• Use a ladle to skim any scum and foam off the top of the broth.
• Let the stock simmer uncovered for 40 minutes, or until chicken is done.
• Use tongs to remove chicken from the pot. Set aside.
• Wash the rice. Add rice to a mesh strainer and rinse it thoroughly with cold water until water runs clear. About 15 to 20 seconds.
• Heat a medium pan on medium heat. Add about 1 to 2 teaspoon of olive oil. Add the rice, stir frequently and roast until rice is dry, about 30 seconds.
• Add the rice to the pot of broth and simmer for 20 minutes or until the rice expands and is fully cooked.
• Shred the chicken into bite size pieces (add it back into the pot if it needs to be reheated). Ladle the porridge into a bowl, add the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime. Optional: add fish sauce and additional mushroom seasoning as needed to taste.

CHAO GA - VIETNAMESE RICE PORRIDGE

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.