Cháo Gà (Vietnamese Chicken and Rice Porridge)

Vietnamese chicken and rice porridge, or chao gà, is like comfort in a bowl. Make a sizable pot and consume it repeatedly throughout the week.

Ingredients :

For the cháo

• 1 yellow onion

• 1 (3 1/2-pound) whole chicken

• 1 tablespoon sea salt

• 1 1/2 tablespoons rock or granulated sugar

• 1 teaspoon chicken or mushroom bouillon (optional)

• 1 1/3 cups (250g) uncooked jasmine rice

• 2-inch fresh ginger knob, separated, peeled, and finely chopped

• 1 1/2 tablespoons good-quality fish sauce

• 2 teaspoons freshly ground black pepper, divided

For the salad

• 3 1/2 ounces (100g) green cabbage, thinly sliced

• Matchstick-sized carrots, weighing half an ounce (15g)

• 1 small red onion, thinly sliced

• 6 tablespoons apple cider vinegar

• 3 tablespoons sugar

• 1 teaspoon freshly ground black pepper

• Handful of cilantro, tender stems and leaves

For the dipping sauce

• 2 finely chopped bird's eye peppers (optional: remove seeds)

• 2 tablespoons apple cider vinegar

• 2 tablespoons sugar

• 4 tablespoons high-quality fish sauce

For the fried shallots

• 2 tablespoons vegetable cooking oil

• 2 small shallots, thinly sliced

For garnish

• Scallions, chopped

• Cilantro leaves and tender stems, roughly torn

• Freshly ground black pepper

STEPS :

     1. Bring water to a boil : 

Bring 2 1/2 quarts (10 cups) of water to a boil in a kettle or pot.

     2. Meanwhile, char the onion : 

To make an onion with a flat top and bottom, peel it and trim the ends of the stem and roots. The onion should be placed in a small frying pan over high heat and allowed to roast on one flat side until it is completely black.

     3. Cook the chicken : 

Put the chicken in a big pot with the charred onion. Sprinkle it with salt, rock sugar, and, if using, chicken or mushroom bouillon before adding the boiling water. Place the pot over low heat, cover it, and simmer for one hour.

     4. Chill the chicken : 

Place a sizable basin next to the cooktop after filling it with ice-cold water. Carefully transfer the cooked chicken from the pot into the cold water bath using a spider. In the water bath, let the chicken chill for about 15 minutes. After that, pour it into a colander in the sink. As a result, the chicken won't cook and will remain incredibly soft.

Don't throw away the pot's boiling chicken stock. It will be used to prepare the rice porridge. The onion can be thrown away.

     5. Rinse and cook the rice : 

Rice should be well rinsed (at least three times) under cold running water before being well-drained. Together with the ginger, add it to the chicken broth; save 1 teaspoon of the ginger for the dipping sauce.

Put a lid on the saucepan and cook it to a boil over medium-high heat. Use a big spoon to remove any fat or froth that rises to the surface. Stirring occasionally, lower the heat to a simmer for 25 to 30 minutes, or until the rice has expanded and the broth has thickened. Fish sauce and one teaspoon of black pepper are used to season the porridge. You can thin out the porridge if it is too thick for your tastes by adding a little water.

     6. Meanwhile, tear the chicken : 

Use your hands to rip the chicken meat into 1/3-inch-wide strips while the rice is cooking, taking care to remove and toss the bones. Toss the pulled chicken with the remaining 1 teaspoon of black pepper on a sizable dish.

     7. Make the salad :

The cabbage, carrots, red onion, vinegar, sugar, and black pepper should all be combined in a big bowl. Mix thoroughly by tossing. Toss in the chopped cilantro after adding the pulled chicken. Leave it alone.

     8. Make the dipping sauce : 

Combine the fish sauce, vinegar, sugar, chilies, and 1 teaspoon of the saved ginger in a small bowl. Leave it alone.

     9. Fry the shallots : 

A small frying pan should be heated at a low setting. Shallots and oil are added, and they are cooked while tossing occasionally until crispy and brown. Place the shallots in a small bowl with the flavoured oil.

     10. Serve the porridge : 

Pour the warm porridge into soup bowls to serve. Allow your guests to add the fried shallots, scallions, cilantro, and black pepper to the porridge as they choose. I advise giving the dipping sauce in individual little bowls to each visitor. Usually, the sauce is served alongside the salad rather than on top of the porridge.

The finest way to serve chao is right away, but others would contend that cooking it beforehand is even better. For a few days, it should be kept in the refrigerator. As it sits and the rice absorbs the liquid, it will thicken. When you reheat it in the microwave or on the stovetop, loosen it by adding more broth or water. Midway through the microwave reheating process, give it a good stir.