Cháo Gà (Vietnamese Chicken Rice Porridge)

Ingredients

Check you have the quantities below.

• 1 cup (190 g) jasmine rice
• 8 cups water
• 1 lb (450 g) boneless skinless chicken thighs
• 1 1/2 tsp salt
• 2 tsp ginger, sliced
• 1/2 medium yellow onion, halved
• 1/4 tsp white pepper
• 1 tbsp fish sauce
• 2 scallions, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp fried shallots

Let’s make it

1. Rinse the rice well. In a pot, combine rice, water, chicken, salt, ginger, and onion.
2. Bring to a boil, then lower to a gentle simmer for 40 minutes, stirring now and then, until the rice breaks down and the chicken is fully cooked to 74 C/165 F.
3. Remove the chicken, shred it, and discard the onion and ginger if desired. Return the chicken to the pot and season with fish sauce and white pepper.
4. Ladle into bowls and top with scallions, cilantro, and fried shallots.