Shredded chicken rice porridge

Shredded chicken rice porridge

Chao ga

By
From
South East Asian Food

This dish is served for breakfast or for a light but comforting meal at any time.

Ingredients

Quantity Ingredient
1 x 1kg chicken
2.5 litres water
salt, to taste
250g short-grain rice
chopped coriander and spring onion
pepper, to taste

Method

  1. Wash the chicken and put it in a saucepan with the water and some salt. Bring to the boil and simmer gently with a lid on until the chicken is cooked and tender. Remove chicken, allow to cool and shred the flesh finely. Keep a little aside to put on top of the porridge and use the rest for making the Chicken salad that often accompanies it.
  2. Wash the rice until the water runs clear, bring the chicken stock back to the boil and cook the rice over a very low heat until it is a soft porridge (about 11⁄2 hours).
  3. Serve in individual bowls garnished with a spoonful of shredded chicken, some chopped coriander and chopped spring onion and a twist of pepper. Have individual dishes of Goi ga (Chicken salad) on the side and some Nuoc cham dipping sauce. Diners pick up salad in their chopsticks to eat between spoonfuls of the porridge, dipping it into the sauce.
  4. For a really rich breakfast break a raw egg into a bowl of hot soup and allow it to poach before eating.
Tags:
SBS
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