A comforting Vietnamese classic, cháo gà is made by simmering rice in chicken broth over low heat until it breaks down into a soft porridge. Its smooth texture and mild flavour make it a practical meal, especially for young children.
Bring the chicken breast, ginger slices and water to a boil in a pot, skim the foam, then simmer over low heat for 15 minutes; remove the chicken and set the broth aside.
Add the rinsed rice to the reserved chicken broth with the salt, and simmer over low heat, stirring occasionally, for 25 minutes until the rice breaks down into a porridge.
Shred the poached chicken and stir it into the porridge, warm through, garnish with spring onion and serve warm.
If you do not stir the rice occasionally, it can stick to the bottom of the pot and leave a scorched taste. Overcooking the chicken dries it out instead of leaving it tender, so remove it from the broth in good time.
Pirinci 25 dakika pişirdiğimde benim çorbam hâlâ tanelerin belli olduğu bir kıvamdaydı, tam lapa kıvamına gelmesi için süreyi uzatmak mı gerekiyor yoksa pirinç miktarını mı azaltmalıyım?
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.