Cháo Gà (Vietnamese Chicken Congee)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese chicken congee, slow-cooked to perfection with tender shredded chicken and fragrant aromatics. This dish is a staple for breakfast or when feeling unwell.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice1 cup
- Chicken thighs1 lb
- Water8 cups
- Ginger1 inch piece
- Scallions3 stalks
- Cilantro1/4 cup, chopped
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Lime wedgesfor serving
- Chili slicesfor serving
Các bước
- 1
Rinse the jasmine rice thoroughly until the water runs clear. Set aside.
- 2
In a large pot, combine the chicken thighs and 8 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through. Skim off any foam.
- 3
Remove the chicken from the pot and set aside to cool. Reserve the chicken broth.
- 4
Shred the cooked chicken into bite-sized pieces.
- 5
Add the rinsed rice to the pot with the reserved chicken broth. Add the peeled and thinly sliced ginger. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until the rice has broken down and the congee has thickened.
- 6
Stir in the shredded chicken and fish sauce. Cook for another 5 minutes until the chicken is heated through.
- 7
Season with salt and black pepper to taste.
- 8
Ladle the congee into bowls. Garnish with chopped scallions, cilantro, and a sprinkle of black pepper. Serve hot with lime wedges and chili slices on the side.
