Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseBreakfast
Recipe Story
origins & traditionsCháo Gà is a beloved morning staple across Vietnam, offering warmth and nourishment in every spoonful. This delicate congee is prepared by slowly cooking jasmine grains with chicken until they break down into a velvety, smooth porridge. The dish is elevated with tender poached chicken breast, aromatic ginger, and fresh scallions. What makes this congee special is the topping of crispy fried shallots and a drizzle of scallion-ginger oil that adds depth and complexity. Traditionally served with a side of quẩy (fried dough sticks) for dipping, this congee is both humble and satisfying. The slow cooking process transforms simple ingredients into something magical, creating a dish that soothes the soul while providing sustained energy throughout the morning. Perfect for cool mornings or when you need something gentle yet flavorful.
Instructions
step by step0/8 done
Rinse 1 cup of jasmine grains thoroughly under cold water until the water runs clear. Drain well and set aside.
In a large stockpot, combine 10 cups of water, 1 pound of chicken breast, 4 slices of fresh ginger, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 25 minutes until chicken is fully cooked.
Remove chicken from the pot and set aside to cool. Keep the cooking liquid in the pot.
Add the rinsed grains to the chicken broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking, until grains break down into a creamy consistency.
While congee cooks, shred the cooled chicken into bite-sized pieces. Thinly slice 3 scallions, separating white and green parts. Julienne 2 tablespoons of fresh ginger.
In a small skillet, heat 3 tablespoons of vegetable oil over medium heat. Fry the ginger and white parts of scallions until fragrant and lightly golden, about 2 minutes. Remove from heat.
Season the congee with fish sauce, white pepper, and additional salt to taste. The congee should be smooth and pourable but not watery.
To serve, ladle hot congee into bowls. Top with shredded chicken, drizzle with ginger-scallion oil, and garnish with green scallion parts, fresh cilantro, black pepper, and lime wedges on the side.
Cháo Gà - Chicken Congee
4.5 (75)
A comforting morning bowl of silky chicken congee, slowly simmered until the grains dissolve into a creamy porridge, topped with tender shredded chicken and aromatic ginger scallion oil.
easy
1h 10m
4 servings
Ingredients
0 of 11 checked
Base
- 1 cups rice-white, rinsed thoroughly
Protein
- 450 grams chicken-breast, whole, boneless
Aromatics
- 6 teaspoons ginger, sliced and julienned
- 2 cloves garlic, smashed
Garnish
- 1/2 pieces onions, thinly sliced (scallions)
- 3 tablespoons cilantro, chopped
- 1 pieces lime, cut into wedges (optional)
Seasoning
- 2 tablespoons fish-sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Oil
- 3 tablespoons vegetable-oil
Chef Tips
expert advice•For a richer flavor, use chicken thighs instead of breast meat.
•The congee should have a porridge-like consistency - if it becomes too thick, add hot water or broth to thin it out.
•Make the ginger-scallion oil fresh for the best aromatic impact.
•Some families add a beaten egg to the hot congee just before serving for extra richness.
•You can prepare a large batch and refrigerate for up to 3 days - the congee will thicken when cold, so add water when reheating.
•For a complete meal, serve with Vietnamese fried breadsticks (quẩy), pickled vegetables, or a side of stir-fried greens.
•Adjust the fish sauce and pepper to your taste preference.
•If cooking for someone feeling unwell, this gentle dish is especially soothing and easy to digest.
