chicken rice porridge

Arroz Caldo is the ultimate comfort food. With flavorful chicken, ginger-flavored broth, and all the trimmings, this Filipino-style rice congee is hearty, tasty, and filling. Perfect for a midday snack or light meal.

Arroz Caldo

canola oil

onion,

garlic,

ginger,

fish sauce

rice

water

bouillon cubes

salt and pepper

eggs,

garlic

green onions, chopped

Trim chicken of unwanted fat, rinse and drain well.

In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.

Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.

Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.

Add water and bring to a boil, skimming scum that floats on top.

Add bouillon cubes and stir to dissolve.

Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.

Season with salt and pepper to taste.

Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.

In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

For the Fried Garlic Bits

https://www.youtube.com/watch?v=iMlsxR_abfM

Arroz Caldo is the ultimate comfort food. With flavorful chicken, ginger-flavored broth, and all the trimmings, this Filipino-style rice congee is hearty, tasty, and filling.
↓↓↓↓↓↓ RECIPE BELOW ↓↓↓↓↓↓↓↓ 

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How to Make Filipino Chicken Congee

Ingredients:

1 (3 to 4 pounds) whole chicken, cut into serving pieces
1 tablespoon canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
4 tablespoons fresh ginger, peeled and minced
2 tablespoons fish sauce
1 cup uncooked rice
6 cups water
2 bouillon cubes
salt and pepper to taste

For the Toppings
3 hardboiled eggs, peeled and halved
1/4 cup fried garlic bits
1/4 cup green onions, chopped
calamansi or lemon, cut into wedges
fish sauce

For the Fried Garlic Bits
1/2 cup oil
1 head garlic, cut into wedges

Trim chicken of unwanted fat, rinse and drain well.

In a pot over medium heat, heat oil. Add onions, ginger, and garlic. Cook, stirring regularly, until softened and aromatic.

Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.

Add rice and cook, stirring regularly, for about 1 to 2 minutes or until the rice starts to lightly brown.

Add water and bring to a boil, skimming scum that floats on top.
Add bouillon cubes and stir to dissolve.

Lower heat, cover and simmer, stirring occasionally until the rice has softened and expanded and the congee has thickened to desired consistency.

Season with salt and pepper to taste.

Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.

For the Fried Garlic Bits

In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

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How to Make Arroz Caldo

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]

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

salt

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

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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Top 3 chicken rice porridge recipes from across the web

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Arroz Caldo

Vietnamese Chicken Rice Porridge - ...

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The most viewed chicken rice porridge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine