Best 6 Cháo Gà Vietnamese Chicken And Rice Porridge Recipes

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Indulge in the comforting flavors of Cháo gà – Vietnamese Chicken and Rice Porridge, a beloved dish cherished in Vietnamese cuisine. This simple yet satisfying porridge is a harmonious blend of fragrant rice, tender chicken, and a symphony of aromatic herbs and spices. Served piping hot, Cháo gà promises to warm your soul and delight your taste buds with every spoonful.

In this comprehensive guide, we present a collection of meticulously crafted Cháo gà recipes that cater to diverse dietary preferences and culinary skills. Whether you're a seasoned chef seeking to elevate your cooking repertoire or a novice seeking a comforting and nourishing meal, these recipes will guide you through the process of creating this culinary masterpiece.

From the classic Cháo gà, featuring the harmonious balance of chicken, rice, and traditional Vietnamese herbs, to its variations such as Cháo gà nấm hương, enriched with the earthy flavors of shiitake mushrooms, and Cháo gà hạt sen, featuring the delicate crunch of lotus seeds, each recipe offers a unique culinary experience.

For those with dietary restrictions, we've included a gluten-free Cháo gà recipe that uses alternative grains like quinoa or buckwheat, ensuring everyone can relish the joys of this Vietnamese delicacy. And for those seeking a vegetarian or vegan alternative, our Cháo nấm chay recipe, featuring an array of flavorful mushrooms and vegetables, promises a hearty and satisfying meal.

Prepare to embark on a culinary journey as we delve into the art of crafting Cháo gà. Let your kitchen be filled with the enticing aromas of simmering rice, fragrant herbs, and succulent chicken as you create this Vietnamese culinary treasure.

Check out the recipes below so you can choose the best recipe for yourself!

CHáO Gà (VIETNAMESE CHICKEN RICE PORRIDGE / CONGEE)



Cháo Gà (Vietnamese Chicken Rice Porridge / Congee) image

A simple, and nourishing Vietnamese rice porridge called cháo gà. Perfect for when you're under the weather, or when you simply want a delicious rice porridge that can easily feed a large group.

Provided by Huy Vu

Categories     Breakfast     Dinner     Lunch     Snack

Number Of Ingredients 13

3 lb chicken or turkey (bone in, cooked or raw)
28 c filtered water
87 g fresh ginger root (peeled, sliced into 1/4" pieces)
1 large yellow onion (halved)
2 tbsp salt
2 tbsp fish sauce
334 g long grain white rice*
334 g short grain white rice*
2-3 tbsp ginger (peeled, finely julienned)
3 stalks green onions (thinly sliced)
1 bunch cilantro (chopped into 1/3" pieces)
sambal chile paste
youtiao / dau chao quay / chinese donut

Steps:

  • If you're using leftover or roasted chicken or turkey, remove about 75% of the meat and reserve this to add to your soup / cháo when serving.
  • In a large stock pot, add the chicken or turkey, 85% of the filtered water, ginger, onion, salt and fish sauce over high heat. Once it hits a boil, reduce the heat so its at a low to medium simmer. The water should just about cover all the meat and bones. If your pot is very wide, keep in mind you may be using more water than listed, and you may need to add less in the final steps later when adjusting for consistency. Skim off any scum if necessary during the boil. Keep adding water to the pot as it evaporates so the bones remain covered.
  • After about 90-120 minutes or when the meat has softened enough to easily be pulled off the bone, remove the poultry and let cool for about 10 minutes. Using your hands or a fork, remove the rest of the meat from the bones. Add the meat back into the pot. Discard the bones, onion, and ginger, since they've given their all to the broth at this point.
  • Rice method A (saves time): While your broth is going, cook your rice in a rice cooker. Use equal scoops rice to water, it should finish cooking before your broth above is ready. Add the cooked rice to the pot and simmer on medium to soften the rice. About 10-20 min.
  • Rice method B (less things to wash): Add all the raw rice to the pot and return to the heat on high until it hits a boil. Then lower the heat to a low-medium simmer until the rice is cooked and hits a soft consistency you like. It will take about 45-60 minutes depending on your stove. Here's the consistency after boiling, but before adjusting with more water.
  • Once the rice is cooked to the doneness you like, which should be very soft way beyond al dente and beyond how you'd eat it outside of soup, adjust the water level. Fun fact, for my family soup thickness is a huge point of contention. Do what you want. Personally, I don't want the soup like a thick paste, but also don't want it so thin that you only see water when looking down at the pot. I want the soup to have a little substance and feel filling.
  • Reseason the soup. Reseason with just salt, just fish sauce or equal parts of both to taste. The seasoning measured above is intentially less salt than we need so we can reseason here based on how thick you decided to make the soup.
  • Remove from the heat, serve with garnish and accoutrement, and enjoy!

Nutrition Facts : Calories 690.14 kcal, Carbohydrate 70.23 g, Protein 33.89 g, Fat 28.84 g, SaturatedFat 7.78 g, Cholesterol 166.69 mg, Sodium 2274.25 mg, Fiber 2.16 g, Sugar 0.98 g, ServingSize 1 serving

CHAO GA (VIETNAMESE CHICKEN PORRIDGE)



Chao Ga (Vietnamese Chicken Porridge) image

Vietnamese chao ga is a nutritious and aromatic chicken rice porridge cooked in chicken stock made with ginger, onion and seasoning. Garnished with fresh herbs and a squeeze of lime.

Provided by Kaylie

Categories     Main Course

Time 1h10m

Number Of Ingredients 14

2 to 3 pound whole free range chicken
1 to 2 ounce knob of ginger, peeled
1 whole yellow onion, peeled
16 cups water (about 4 quarts or enough to cover chicken and ingredients. filtered water preferred.)
1 tablespoon natural mushroom seasoning
2 teaspoon kosher salt
3/4 cup uncooked jasmine rice
1 to 2 teaspoon olive oil
1 stalk green onion, chopped
1 bunch cilantro leaves
ground pepper
1 lime, cut into wedges
fish sauce
mushroom seasoning

Steps:

  • Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.
  • Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.
  • Use a ladle to skim any scum and foam off the top of the broth.
  • Let the stock simmer uncovered for 40 minutes, or until chicken is done.
  • Use tongs to remove chicken from the pot. Set aside.
  • Wash the rice. Add rice to a mesh strainer and rinse it thoroughly with cold water until water runs clear. About 15 to 20 seconds.
  • Heat a medium pan on medium heat. Add about 1 to 2 teaspoon of olive oil. Add the rice, stir frequently and roast until rice is dry, about 30 seconds.
  • Add the rice to the pot of broth and simmer for 20 minutes or until the rice expands and is fully cooked.
  • Shred the chicken into bite size pieces (add it back into the pot if it needs to be reheated). Ladle the porridge into a bowl, add the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime. Optional: add fish sauce and additional mushroom seasoning as needed to taste.

Nutrition Facts : ServingSize 6 people, Calories 254 kcal, Carbohydrate 21 g, Protein 15 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g

CHáO Gà (VIETNAMESE CHICKEN AND RICE PORRIDGE)



Cháo Gà (Vietnamese Chicken and Rice Porridge) image

Cháo gà, a Vietnamese chicken and rice porridge, is comfort in a bowl. Make a giant pot and enjoy it again and again throughout the week.

Provided by Uyen Luu

Categories     Entree     Dinner     Lunch     Breakfast

Time 2h15m

Yield 8

Number Of Ingredients 30

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 knob fresh ginger, peeled and finely chopped, divided
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
1/2 ounce (15g) carrot, cut into thin matchsticks
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 bird's eye chilis, finely chopped (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:

  • Bring water to a boil: Bring 2 1/2 quarts (10 cups) of water to a boil in a kettle or pot.
  • Meanwhile, char the onion: Peel and cut the stem and root ends off the onion to create a flat top and bottom. Set a small frying pan over high heat, place the onion on its flat side to char until blackened, then flip to char the other flat side.
  • Chill the chicken: Fill a large bowl with very cold water and set it next to the stovetop. Use a spider to carefully scoop the cooked chicken out of the pot into the cold water bath. Allow the chicken to chill for about 15 minutes in the water bath. Then, drain it into a colander set in the sink. This will stop the chicken from cooking and makes sure it stays very tender. Do not discard the hot chicken stock in the pot. You will use it to cook the rice porridge. You can discard the onion.

Nutrition Facts : Calories 603 kcal, Carbohydrate 22 g, Cholesterol 175 mg, Fiber 2 g, Protein 56 g, SaturatedFat 8 g, Sodium 1227 mg, Sugar 10 g, Fat 31 g, UnsaturatedFat 0 g

SUPER-SIMPLE OVERNIGHT PORRIDGE



Super-Simple Overnight Porridge image

How to make congee (also called cháo in Vietnamese) the easy way by soaking leftover cooked rice overnight before simmering the next morning.

Provided by Andrea Nguyen

Categories     Rice     Soup/Stew     Ginger     Green Onion/Scallion     Healthy     Breakfast     Lunch

Number Of Ingredients 7

2 cups packed cooked white rice
About 5 cups chicken stock, vegetable stock, or store-bought chicken or vegetable broth
2 cups water, plus more as needed
3 thick slices unpeeled ginger, bruised
2 green onions, white parts kept whole, green parts cut into thin rings
About ½ teaspoon fine sea salt
Recently ground black pepper (optional)

Steps:

  • In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.
  • The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you'll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.
  • When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper.
  • Embellishments:
  • Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match.
  • Toppings:
  • Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.
  • Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.
  • Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil.
  • Add-ins:
  • Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.
  • Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.
  • Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE



Vietnamese Chicken and Long-Grain Rice Congee image

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

Provided by DawnH

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 9

⅛ cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Steps:

  • Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
  • Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
  • Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
  • Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g

CHAO GA - VIETNAMESE RICE PORRIDGE



Chao Ga - Vietnamese Rice Porridge image

My Vietnamese fiancé 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.

Provided by Kiersten Phae

Categories     Chicken

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups water
6 cups chicken stock
1/2 cup glutinous rice
2 cups long grain rice
1 -2 cup chicken meat, shredded
3 tablespoons fish sauce
1 teaspoon sugar
1 tablespoon poultry seasoning
2 -4 eggs, depending on desired servings (optional)
2 tablespoons sliced mushrooms (optional)
1 teaspoon white pepper (black works also)
2 scallions or 2 green onions, sliced thin

Steps:

  • Place rice and glutinous rice in a large pot with water and stock.
  • Bring to boil then lower heat, cover and simmer, stirring occasionally.
  • Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
  • Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
  • Stir Gently.
  • If desired, to Poach eggs: add to top of the mixture and cover.
  • Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
  • Spoon porridge into individual serving bowls.
  • Garnish with spring onion.
  • Sprinkle with pepper.

Nutrition Facts : Calories 284.6, Fat 2.6, SaturatedFat 0.7, Cholesterol 5.4, Sodium 785.9, Carbohydrate 54.4, Fiber 1.2, Sugar 3.8, Protein 9.1

Tips for Making Cho Ga (Vietnamese Chicken and Rice Porridge):

  • Use a good quality chicken broth. This will make a big difference in the flavor of the porridge.
  • Cook the rice until it is very soft. This will make the porridge creamy and smooth.
  • Do not overcook the chicken. Overcooked chicken will be tough and dry.
  • Add the vegetables and herbs towards the end of cooking. This will prevent them from getting overcooked.
  • Season the porridge to taste. You may need to add more salt, pepper, or fish sauce.
  • Serve the porridge hot. It is best enjoyed with a drizzle of sesame oil and a sprinkle of scallions.

Conclusion:

Cho Ga is a delicious and comforting Vietnamese dish that is perfect for a cold day. It is also a good way to use up leftover chicken. The porridge is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and flavorful meal, give Cho Ga a try!

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