Vietnamese Chicken Rice Porridge (Chao) Recipe

Name: Vietnamese Chicken Rice Porridge (Chao) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small whole chicken, about 3 pounds; 1 bunch scalions, about 6; 1 (2-inch) piece fresh unpeeled ginger, crushed with the side of a chefs knife or cleaver; 1 tablespoon kosher salt, plus more to taste; 1 cup raw rice, preferably jasmine; 3 quarts chicken broth or stock; 1 (2-inch) piece fresh ginger, peeled and sliced 1/4-inch thick; Freshly ground black pepper; Sliced scallions; Chopped cilantro; Chopped roasted peanuts; Fried shallots

Servings: persons

1 small whole chicken, about 3 pounds
1 bunch scalions, about 6
1 (2-inch) piece fresh unpeeled ginger, crushed with the side of a chefs knife or cleaver
1 tablespoon kosher salt, plus more to taste
1 cup raw rice, preferably jasmine
3 quarts chicken broth or stock
1 (2-inch) piece fresh ginger, peeled and sliced 1/4-inch thick
Freshly ground black pepper
Sliced scallions
Chopped cilantro
Chopped roasted peanuts
Fried shallots

1
Bring a large pot of salted water to the boil over hight heat.
2
Add the chicken, green onions, smashed ginger, and measured salt.
3
Bring the water back to the boil, then simmer for 15 minutes.
4
Turn off the heat, cover the pot, and let sit for 15 minutes for a 3-pound chicken (add 10 minutes for a larger bird).
5
Fill a large bowl 2/3rds full with ice cubes and cold water.
6
Remove the chicken from the poaching liquid and plunge it into the ice water.
7
Reserve 2 cups of the poaching liquid, and strain it through a fine strainer.
8
Discard the rest of the poaching liquid (or save it for some other use).
9
Keep the chicken in the ice water for 20 minutes.
10
Lift the chicken out of the ice water.
11
Using your hands, break down the chicken, removing and discarding the skin.
12
Take the meat from the bones and discard the bones.
13
With your fingers, shred the poached chicken into medium-size pieces.
14
You should have about 4 cups of shredded meat.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small whole chicken, about 3 pounds, 1 bunch scalions, about 6, 1 (2-inch) piece fresh unpeeled ginger, crushed with the side of a chefs knife or cleaver, 1 tablespoon kosher salt, plus more to taste, and more.

Yes, Vietnamese Chicken Rice Porridge (Chao) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!