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Nutrition Facts
Serving Size 1 (441g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup chicken meat
Calories 284
Calories from Fat 23		(8%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 785mg		32%
Potassium 284mg		8%
Total Carbohydrate 54.4g		18%
	Dietary Fiber 1.2g	4%
	Sugars 3.8g
Protein 9.1g		18%
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Chao Ga - Vietnamese Rice Porridge

Recipe #183829 | 1¼ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Kiersten Phae
Aug 30, 2006

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.

SERVES 8 -10 (change servings and units)

Ingredients

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)

Garnishes

1 teaspoon white pepper (black works also)
2 spring onions or scallions or green onions, sliced thin

Directions

1
Place rice and glutinous rice in a large pot with water and stock.
2
Bring to boil then lower heat, cover and simmer, stirring occasionally.
3
Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
4
Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
5
Stir Gently.
6
If desired, to Poach eggs: add to top of the mixture and cover.
7
Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
8
Spoon porridge into individual serving bowls.
9
Garnish with spring onion.
10
Sprinkle with pepper.

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Featured Reviews for This Recipe

From: Sugarhighness

On Jul 30, 2009

I'm so happy I found this recipe. I used regular jasmine rice and 2 cups of chicken and added a little more fish sauce. The only thing I would change would be the poultry seasoning (I used McCormick Chicken rub). I forgot to taste before I added and a tablespoon was WAY too much for my liking. I set the water on high til it boiled and then put it on the low/1 setting on my stove. I let it sit for 45 minutes but I would check it the last ten minutes next time. I am definitely using this recipe again but w/out the poultry seasoing and maybe adding green onions.

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From: Chef #1328829

On Jul 19, 2009

Very good. We added a little more fish sauce and no sugar. Also garnished with coriander before serving.

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From: Chickee

On May 25, 2008

Delicious! No chicken meat, but I topped with fried shallot, pork floss and chopped green onion, and poured a little fish sauce over the top. Mmmmm yum!

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From: Elmotoo

On Sep 15, 2007

How about 10 stars??? This is absolutely over the top delicous, easy, filling, comfort food. Next time I'm sick, I'm making THIS not chicken soup. I did poach the eggs on top. Divine. Now I'm ready for another serving.....made for PAC 9/07.

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