Chao Ga Vietnamese Chicken Rice (Printable)
Comforting Vietnamese bowl with tender shredded chicken, fragrant rice, and vibrant herbs perfect for cozy nights.
# What You Need:
→ Chicken & Broth
01 - 1 whole chicken (3-4 lbs), cleaned
02 - 12 cups water
03 - 1 thumb-sized piece fresh ginger, sliced
04 - 2 scallions, white parts only
05 - 1 tsp salt
06 - 1 tsp fish sauce
→ Rice
07 - 1 cup jasmine rice, rinsed
08 - 1/2 cup glutinous rice, rinsed
→ Seasonings & Toppings
09 - 1/2 tsp ground white pepper
10 - 2 Tbsp fish sauce
11 - 2 scallions, green parts, thinly sliced
12 - 1/4 cup fresh cilantro, chopped
13 - Fried shallots
14 - Lime wedges
15 - Chili oil or sliced chilies
# How-To Steps:
01 - Combine chicken, water, ginger, scallion whites, and salt in a large stockpot. Bring to a boil over medium heat, skimming off any foam that rises to the surface. Reduce heat to a simmer, cover, and cook for 40 minutes until chicken is tender and cooked through.
02 - Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh strainer if desired, discarding the cooked aromatics. Return the clear broth to the pot.
03 - Add rinsed jasmine rice and glutinous rice to the simmering broth. Cook over medium-low heat, stirring occasionally to prevent sticking, for 30-40 minutes until rice grains have completely broken down and the porridge reaches a creamy, velvety consistency.
04 - While the porridge simmers, shred the cooled chicken meat from the bones, discarding skin and bones. Keep the shredded meat aside for serving.
05 - Once the porridge has reached your desired consistency, season with additional fish sauce and ground white pepper. Adjust seasoning to taste, keeping in mind that toppings will add extra flavor.
06 - Ladle hot porridge into individual serving bowls. Top with generous portions of shredded chicken. Garnish with scallion greens, fresh cilantro, fried shallots, and lime wedges. Add chili oil or sliced chilies if desired. Serve immediately while steaming hot.
# Expert Tips:
01 -
- The rice breaks down into impossibly creamy silk without any dairy, making it lighter and gentler on the stomach than Western porridge
- Every spoonful carries layers of flavor from the long simmered chicken broth, bright herbs, and that aromatic ginger warmth
- Its ridiculously forgiving and flexible, perfect for using up leftover chicken or stretching one bird into dinner for four
02 -
- The rice will continue to thicken as it sits, so if youre making this ahead or reheating leftovers, always have extra hot broth or water ready to loosen it up
- Stirring the rice more frequently toward the end of cooking is crucial, as the thickened bottom can scorch easily and ruin the clean flavor
03 -
- Blanching the chicken in boiling water for 2 minutes before starting the broth removes impurities and yields a clearer, cleaner tasting soup
- Roasting the ginger slices in a dry pan for a minute before adding them to the pot deepens their flavor and makes them easier to digest