Chicken Porridge (Cháo Gà)
Chicken porridge with chopped green onion and drizzle of garlic olive oil
Servings: 6
Ingredients
- ½ chopped onion
- 6 cloves chopped garlic
- 2 medium carrots cut into large chunks this is used to flavor the broth. You can chop the carrots and incorporate it into the porridge if you want.
- 1 tsp oil
- 1 tsp salt
- 2 tsp pepper
- 8½ cups chicken broth
- 2 tsp fish sauce
- 1 bay leaf
- 1½ cups uncooked Jasmine rice
Instructions
- Add oil into the pan along with the chopped onion, garlic, salt and pepper.
- Saute for approximately 2 minutes.
- Add the chicken broth, bay leaf, carrots and let it simmer with the lid on until the carrots are tender.
- Add the fish sauce to the broth. Give the broth a taste to make sure it is to your liking.
- Measure out the rice in a separate bowl. Fill the rice up with water then swirl the rice around. The water will become cloudy, that's normal. Discard the water. Repeat 2X times.
- After the rice has been rinsed, place it into the chicken broth.
- Turn the heat on medium, close the lid and let the rice cook until done. Approximately 45 minutes.
- When the rice is done, give the pot a stir. I prefer the porridge to be on the thicker side, but if you want a more runny porridge, add some more broth until it gets to the consistency you like.
- Serve with shredded chicken, chopped green onion and a drizzle of garlic olive oil on top.