chao ga

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

Vietnamese Chicken Rice Porridge - Chao Ga

jasmine rice (or broken rice)

250 g rotisserie chicken (½ lb, or 1 chicken breast

tbsp fish sauce

soy sauce

tsp garlic

tsp ginger

½ tsp black pepper

chicken stock (1.25 L or 1.3 quarts)

crispy shallots

spring onion / green onion

sesame oil

Wash and strain the jasmine rice in water until it runs clear (around 2 - 3 times). Drain.

Add the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.

Pour in the chicken stock.

Give everything a quick stir to make sure the rice is mixed through with the seasonings.

Pop your lid on your pressure cooker. Cook on high for 20 minutes, before allowing a natural steam release (around 10 minutes). Note: Carefully and slowly release any leftover steam; starchy dishes can cause the steam to splutter more than other pressure-cooked dishes.

Give the congee a final stir, before serving and topping with your favourite garnishes. Add more water here for a thinner consistency.

https://www.youtube.com/watch?v=UBp38QR-O1c

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

This is truly a one pot winner, with only 5 minutes prep, before letting your pressure cooker or instant pot do the rest! Cook this up as a winter warmer or as a thoughtful gift for a sick friend or family member.

Chao Ga is Vietnamese style chicken rice porridge. It’s very similar to the Chinese version, which is also referred to as jook or chicken congee. The rice and chicken are complemented with light seasonings and a chicken broth base, for a simple yet tasty dish.

The thickness and consistency of chao ga can vary greatly from region to region and even household to household. It really comes down to personal preference. Our version today is thicker, more like a porridge than a soup, keeping you feeling nice and full.

RECIPE STEPS
00:00 - How to Make Chicken Congee
00:09 - Wash the rice
00:16 - Add all ingredients into instant pot
00:37 - Add lid, seal valve, then set pressure and time
00:57 - Release pressure naturally (10 minutes)
01:01 - Stir and serve

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Vietnamese Chicken Rice Porridge - Chao Ga [Fast Instant Pot Method]

My Instant Pot Vietnamese chicken congee makes a comforting and nourishing meal paired with all the delicious toppings.

Instant Pot Vietnamese Chicken Congee

chicken

water

salt

broken Jasmine rice

tbsp sugar

Vietnamese coriander (chopped)

scallion

cilantro

tbsps ginger, julienned

bird's eye chilis, sliced

tbsp pepper

scallions

giò cháo quẩy (fried dough sticks / Chinese crullers)

bean sprouts

lime,

Rinse the chicken and pat it dry with paper towel. Tuck in the legs and wings so it fits snugly in the pot. Place the chicken breast down in the inner pot of the pressure cooker.

Add 8 cups of water, ginger, and salt to the inner pot.

Lock the lid and pressure cook on HIGH pressure for 10 minutes. Let the steam naturally release for 5 minutes before manually releasing the rest.

Remove the chicken from the pot and let it rest until cool enough to handle.

Pull the chicken from the bones and use your fingers to shred the meat. Place the meat on a plate and set aside. Discard all the skin and bones.

Skim the fat on the surface and discard. Strain the broth through a fine mesh sieve.

Transfer the rinsed rice to the inner pot. Add in 6 cups of the strained chicken broth.

Lock the lid and pressure cook on HIGH pressure for 15 minutes. Let the steam naturally release for 10 minutes before manually releasing the rest.

Add in the remaining 2 cups of reserved chicken stock to thin out the congee. Season with fish sauce and sugar.

To serve, ladle the congee into bowls, top with shredded chicken, Vietnamese coriander, scallion, cilantro, ginger, ground pepper, bean sprouts, fried shallots, and giò cháo quẩy.

Add a few slices of bird&#39;s eye chili and squeeze a little lime juice over the congee if desired.

Serve the congee immediately.

A steaming bowl of cháo gá or Vietnamese chicken rice porridge made with fragrant rice enveloped in a delicate aromatic chicken broth and shreds of tender poached chicken and topped with fresh herbs and fried shallots is the most comforting, heartwarming experience.

Chao Ga (Vietnamese Chicken Rice Porridge)

3.5-4 lbs whole free-range chicken

shallots

inch knob (70 g) ginger

palm sugar (about 3 tablespoons)

water (about 12 1/2 cups)

shallot (minced)

(335 g) long-grain Jasmine rice (washed)

chicken broth

chicken bouillon powder

sugar

fish sauce

Black Pepper (ground)

Fried Shallots

Cilantro (chopped)

green onion (sliced)

Cook the chicken. In a large pot, add the chicken, halved shallots, sliced ginger, salt, and palm sugar. Then fill with 3 liters of water. Heat the water over medium-high heat until it reaches a boil, then boil the chicken for 5 minutes. Then turn off the heat, skim the scum off the surface, cover the pot, and let the chicken sit for 1 hour, (flip the chicken halfway for even cooking).

Shred the chicken. After 1 hour, remove the chicken and place it in an ice water bath for 3 minutes. Then shred the chicken and set aside. Using a spider strainer or slotted spoon, remove the ginger and shallots and discard.

Prepare the rice. Wash the rice until the water runs clear. Then drain and pat to dry. In a medium skillet over medium heat, add 1 tablespoon of vegetable oil and 2 minced shallots. Cook until the shallots are translucent and fragrant. Then add the rice and toss to combine until the rice is lightly toasted about 5-6 minutes.

Add rice and chicken broth. Add the chicken broth and rice into the large pot over medium-high heat and bring to a boil. Then boil for 10 minutes. Lower the heat and simmer on medium-low for another 35-40 minutes or until it reaches your desired consistency. Stir periodically to prevent the bottom of the pot from burning.

Season to taste. Season the chicken rice porridge soup with chicken bouillon powder, salt, sugar, and fish sauce. Adjust to taste.

Serve. Ladle the rice porridge into bowls, top with the shredded chicken and garnish with black pepper, shallots, and chopped cilantro and green onion. Enjoy!

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