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Vietnamese Chicken Congee (Cháo Gà)
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Vietnamese Chicken Congee (Cháo Gà)

1 h 15 minServes 6Nutri-Score B€€
from @sonandtina129 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighsMeat3 pieces
  • shallots (chopped)Produce4 pieces
  • baby bella mushrooms (sliced)Produce90 g
  • white riceGrains300 g
  • green onions (chopped)Produce2 pieces
  • onion (halved)Produce1 piece
  • ginger (smashed)Produce20 g
  • fish saucePantry15 ml
  • chicken brothPantry720 ml
  • waterOther480 ml
  • cilantro (chopped)Produce30 g
  • saltSpices3 g
  • black pepperSpices1 g
  • oilPantry15 ml

per serving

Nutrition

279kcal

Carbs
44 g
Proteins
13 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Simmer the broth with chicken and aromatics

    • Add the chicken broth and water to a pot and season with salt.
    • Add the chicken thighs, onion, green onions, smashed ginger and shallots.
    • Bring to a boil and cook, skimming off the scum occasionally.
    Step 1

  2. Toast the rice

    • Add shallots to a pan and cook until fragrant.
    • Add the rice and toast until translucent.
    • Remove and set aside.
    Step 2

  3. Cook the mushrooms

    • Sauté shallots in oil until fragrant.
    • Add the mushrooms and season with salt and pepper.
    • Add the mushrooms to the pot.
    Step 3

  4. Remove the chicken and aromatics

    • Remove the chicken, onions and ginger from the pot.
    • Shred the chicken and set aside.
    Step 4

  5. Add the rice and simmer until thickened

    • Add the toasted rice back to the pot.
    • Simmer and cook until the congee thickens.
    Step 5

  6. Finish the congee

    • Add the shredded chicken back to the pot.
    • Season with salt and pepper to taste and stir in the fish sauce.
    Step 6

  7. Garnish and serve

    • Top with cilantro and green onions.
    • Serve hot.
    Step 7
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