I love how Cháo Gà transforms humble ingredients into something incredibly comforting. The slow-simmered broth has a natural sweetness from the chicken and aromatics, and the toasted rice gives the porridge its rich, silky texture. It’s a one-pot meal that’s light yet satisfying, perfect for dinner or when I want to feel cozy and cared for. Plus, the toppings—crispy fried shallots, cilantro, and green onions—add freshness and crunch to every bite.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Broth 3.5–4 lbs whole chicken (choose free-range for richer flavor) 5 large shallots, halved 3 inches ginger, peeled and sliced 1.5 tablespoons salt 3 tablespoons palm sugar 3 liters water
For the Porridge 1.5 cups jasmine rice, washed 6 cups chicken broth (substitute with vegetable broth for vegetarian option) 1 tablespoon chicken bouillon powder (optional) 1 teaspoon granulated sugar 1 teaspoon fish sauce (can swap with soy sauce for vegetarian version) Black pepper to taste
For Topping Fried shallots, for garnish 1 bunch cilantro, chopped (optional) 4 stalks green onions, sliced
Directions
In a large pot, combine the whole chicken, halved shallots, sliced ginger, salt, palm sugar, and 3 liters of water. Bring it to a boil for about 5 minutes, then cover and remove from heat. Let it rest for 1 hour to allow the flavors to develop fully.
Take the chicken out of the pot and cool it quickly in ice water for about 3 minutes. Shred the chicken into bite-sized pieces and set aside. Strain the broth, discarding the solids.
Rinse the jasmine rice thoroughly until the water runs clear. In a separate pan, sauté minced shallots in a small amount of oil until translucent, then add the rice. Toast it for 5–6 minutes until fragrant.
Pour the toasted rice into the pot with the strained chicken broth. Add 6 cups of additional broth, the bouillon powder (if using), sugar, and fish sauce.
Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 35–40 minutes, stirring occasionally, until the porridge becomes thick and creamy.
Adjust seasoning to taste with extra salt, fish sauce, or pepper if needed.
Serve hot, topped with shredded chicken, black pepper, fried shallots, chopped cilantro, and sliced green onions.
Vegetarian version: Replace the chicken with mushrooms and use vegetable broth for a plant-based option.
Spicy twist: Add sliced chili or a spoonful of chili oil for heat.
Ginger boost: Double the amount of ginger if I want a bolder, more aromatic broth.
Egg topping: I sometimes stir in a beaten egg at the end for extra creaminess.
Garlic flavor: Add fried garlic bits for a fragrant crunch.
Storage/Reheating
I store leftover Cháo Gà in an airtight container in the refrigerator for up to 3 days. It thickens as it cools, so when reheating, I stir in a splash of water or broth to loosen it up. I reheat it on the stovetop over medium-low heat, stirring often to prevent sticking. It also freezes well—just thaw overnight in the fridge and warm gently before serving.
FAQs
1. What is Cháo Gà?
Cháo Gà is Vietnamese chicken porridge made by simmering rice in flavorful chicken broth until it becomes creamy and comforting.
2. Can I use leftover rotisserie chicken?
Yes, it’s a great shortcut. I skip making broth from scratch and use pre-cooked shredded chicken with store-bought broth.
3. What type of rice works best?
Jasmine rice is ideal because it creates a smooth, slightly fragrant porridge. I avoid long-grain or basmati rice since they don’t break down as well.
4. How do I make the porridge creamier?
The secret is to simmer it slowly and stir occasionally. I also toast the rice before simmering for a deeper, nuttier flavor.
5. Can I make this dish in an Instant Pot?
Yes. I cook it on high pressure for 20 minutes, then natural release for 10 minutes. The result is beautifully creamy porridge.
6. What can I serve with Cháo Gà?
I like pairing it with Chinese crullers (fried dough sticks), pickled vegetables, or a side of chili sauce.
7. Can I skip the fish sauce?
Yes, soy sauce or salt can be used instead. Fish sauce adds depth, but it’s not essential.
8. Why rest the chicken in ice water?
It stops the cooking process and makes the chicken firmer, easier to shred, and juicier.
9. How thick should the porridge be?
It’s personal preference—I like it creamy and spoonable, not too watery or too thick. Add more broth if needed.
10. Can I make this ahead for meal prep?
Absolutely. I make a big batch and portion it into containers for easy reheating throughout the week.
Conclusion
This cozy Cháo Gà truly feels like a warm hug in a bowl. I love how the tender chicken, creamy rice, and fragrant broth come together to create a meal that’s both nourishing and comforting. Whether I’m feeling under the weather or just want something soothing and flavorful, this dish never fails to lift my spirits. It’s simple, soulful, and timeless—everything I want in a comfort meal.
Cháo Gà is a comforting Vietnamese chicken rice porridge made with tender shredded chicken, fragrant jasmine rice, and a rich, aromatic broth infused with ginger and shallots. Creamy, savory, and soothing, it’s the ultimate bowl of comfort food perfect for any day.
Ingredients
For the Broth:
3.5–4 lbs whole chicken
5 large shallots, halved
3 inches ginger, peeled and sliced
1.5 tablespoons salt
3 tablespoons palm sugar
3 liters water
For the Porridge:
1.5 cups jasmine rice, washed
6 cups chicken broth (or vegetable broth)
1 tablespoon chicken bouillon powder (optional)
1 teaspoon granulated sugar
1 teaspoon fish sauce (or soy sauce)
Black pepper to taste
For Topping:
Fried shallots
1 bunch cilantro, chopped
4 stalks green onions, sliced
Instructions
Make the broth: In a large pot, combine the whole chicken, shallots, ginger, salt, palm sugar, and 3 liters of water. Bring to a boil for 5 minutes, then cover and remove from heat. Let rest for 1 hour.
Shred the chicken: Remove chicken and cool it in ice water for 3 minutes. Shred into bite-sized pieces. Strain the broth and discard solids.
Toast the rice: Rinse rice until water runs clear. In a pan, sauté minced shallots in a little oil, then add rice. Toast for 5–6 minutes until fragrant.
Cook the porridge: Add toasted rice to the strained broth. Pour in 6 cups of additional broth, bouillon powder (if using), sugar, and fish sauce. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes, stirring occasionally, until creamy.
Adjust seasoning: Taste and season with salt, pepper, or more fish sauce as needed.
Serve: Ladle porridge into bowls and top with shredded chicken, fried shallots, cilantro, and green onions. Serve hot.
Notes
For a richer broth, use bone-in chicken and simmer longer.
Adjust porridge thickness by adding more broth or water as it cooks.
To make vegetarian, use mushrooms and vegetable broth instead of chicken.
Add chili oil or sliced chilis for a spicy version.
Leftovers thicken as they cool—stir in water or broth when reheating.
