Chicken Rice Porridge
Cháo Gà
A restorative rice porridge. The silkiness comes from how the rice is broken before cooking, not from how long it stews.
The Method
Follow the sequence — the order is the technique.
- 1
Break the rice
Rinse the rice, then pulse it briefly so the grains crack — some whole, some broken. This is what gives cháo its texture without hours of cooking.
- 2
Build a light stock
Simmer the chicken with ginger in water for 25–30 minutes. Lift out the chicken, shred it, keep the liquid.
- 3
Cook the porridge
Add the cracked rice to the stock and cook at a gentle bubble until it reaches the consistency you want — 20 minutes is usually enough.
- 4
Finish & garnish
Season with fish sauce. Top with shredded chicken, scallion oil, cracked pepper and a squeeze of lime.
Nga's Note
If your cháo turns to paste, you overcooked it or used whole rice. Crack the grain and it behaves.
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