Ingredients
-
6
-
6
-
1/2
-
2
-
1 - 2
-
3
-
1
-
1
-
2 - 4
-
2
-
-
-
-
-
Directions
Chao Ga – Vietnamese Rice Porridge,My Vietnamese fianc 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.,Do u have the bread recipe to eat with chai ga,I love this recipe. use 1/4 cup sweet brown rice and 2 cups long grain brown rice. It’s wonderful to make at the beginning of the week and then I can eat it for lunch all week.
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Steps
|
1
Done
|
Place Rice and Glutinous Rice in a Large Pot With Water and Stock. |
|
2
Done
|
Bring to Boil Then Lower Heat, Cover and Simmer, Stirring Occasionally. |
|
3
Done
|
Cook Until Rice Is Very Soft and Mixture Is Thick. Roughly 45-60 Minutes. |
|
4
Done
|
Add Fish Sauce, Sugar, Shredded Chicken, Mushrooms, and Poultry Seasoning. |
|
5
Done
|
Stir Gently. |
|
6
Done
|
If Desired, to Poach Eggs: Add to Top of the Mixture and Cover. |
|
7
Done
|
Let It Simmer an Additional 5-10 Minutes, or the Eggs Are Cooked to Your Liking. |
|
8
Done
|
Spoon Porridge Into Individual Serving Bowls. |
|
9
Done
|
Garnish With Spring Onion. |
|
10
Done
|
Sprinkle With Pepper. |
