Vietnamese Chicken Rice Porridge Recipe
This recipe involves simmering chicken and rice together with aromatic herbs and spices, resulting in a flavorful and hearty porridge.
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Servings: 8 Servings
Calories: 1124 kcal
Equipment
- Large pot: Used for boiling the chicken and cooking the rice porridge.
- Cutting board and knife: Used for chopping onions, garlic, and garnishes.
- Grater: Used for grating ginger.
- Ladle: Used for serving the rice porridge.
- Measuring cups and spoons: Used for accurate measurement of ingredients.
- Wooden spoon or spatula: Used for stirring the rice porridge.
- Serving bowls: Used for serving the Vietnamese Chicken Rice Porridge.
- Lime squeezer: Used for squeezing lime wedges for serving.
Ingredients
- 2 pounds chicken bone-in or boneless
- 1 cup jasmine rice
- 8 cups chicken broth
- 1 onion finely chopped
- 4 garlic cloves minced
- 1 ginger peeled and grated
- 2 tablespoons fish sauce
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon white pepper ground
- Garnish options: chopped green onions fresh cilantro, sliced red chili peppers, lime wedges
Instructions
Prepare the Ingredients
- a. Rinse the chicken under cold water and pat it dry with paper towels.
- b. Chop the onion finely.
- c. Mince the garlic cloves.
- d. Peel the ginger and grate it.
- e. Measure out the jasmine rice.
- f. Prepare the garnishes by chopping the green onions, cilantro, and slicing the red chili peppers.
- g. Squeeze lime wedges for serving.
Cook the Chicken
- a. In a large pot, add the chicken and cover it with water.
- b. Bring the water to a boil over medium-high heat.
- c. Reduce the heat to low and let the chicken simmer for about 20-30 minutes, or until fully cooked.
- d. Once cooked, remove the chicken from the pot and set it aside to cool.
- e. Once cool enough to handle, shred the chicken into bite-sized pieces and discard the bones.
Prepare the Rice Porridge
- a. In the same pot, add the chicken broth and bring it to a boil.
- b. Add the chopped onion, minced garlic, and grated ginger to the pot.
- c. Rinse the jasmine rice under cold water until the water runs clear, then add it to the pot.
- d. Stir in the fish sauce, salt, and ground white pepper.
- e. Reduce the heat to low and let the porridge simmer for about 30-40 minutes, or until the rice is fully cooked and the porridge has thickened to your desired consistency.
- f. Stir the porridge occasionally to prevent sticking and ensure even cooking.
Adjust the Seasonings
- a. Taste the porridge and adjust the salt and pepper to your preference.
- b. If desired, add more fish sauce for additional flavor.
- c. For a spicier kick, add sliced red chili peppers or chili sauce.
Serve the Vietnamese Chicken Rice Porridge
- a. Ladle the porridge into individual serving bowls.
- b. Top each bowl with the shredded chicken.
- c. Garnish with chopped green onions and fresh cilantro.
- d. Serve hot with lime wedges on the side for squeezing over the porridge.
- e. Additional condiments like soy sauce or chili sauce can be served alongside for individuals to customize their flavors.
Notes
Use a rotisserie chicken to save time and simplify the cooking process.
Soak the jasmine rice in water for about 30 minutes before cooking to reduce cooking time.
Use a rice cooker for cooking the rice separately to ensure perfectly cooked grains.
Prepare the garnishes and condiments in advance to save time during serving.
Double the recipe and freeze individual portions for quick and convenient meals.
Use a slow cooker or Instant Pot for a hands-off cooking experience.
Nutrition
Calories: 1124kcal | Carbohydrates: 20g | Protein: 4g | Fat: 114g | Saturated Fat: 34g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 51g | Cholesterol: 101mg | Sodium: 1517mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.4mg
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