Chao Ga (Vietnamese Chicken and Ginger Rice Porridge)
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Ingredients
- 6 bone-in chicken thighs
- 200 g jasmine rice
- 25 g fresh ginger
- 2 shallots
- 2 tbsp fish sauce
- 3 spring onions
- 1 fresh coriander
Nutrition (per serving)
- Calories
- 542 kcal
- Protein
- 37 g
- Carbohydrate
- 43.2 g
- of which sugars
- 2 g
- Fat
- 23.9 g
- of which saturates
- 6.8 g
- Fibre
- 1.8 g
- Salt
- 2.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a pot with 1.8 litres water, half the ginger (sliced) and the shallots. Bring to the boil, skim, then simmer for 25 minutes until the chicken is cooked through with no pink remaining.
- 2
Lift out the chicken, shred the meat and set aside. Keep the broth in the pot.
- 3
Add the rice to the broth and simmer gently for 25-30 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
- 4
Stir in the fish sauce and the shredded chicken and warm through.
- 5
Cut the remaining ginger into fine matchsticks and scatter over with the spring onions and coriander to serve.
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