Cháo Gà/Chao Ga (Vietnamese Chicken Congee)

Ingredients

• 10 cups of water
• 2 chicken leg quarters; skin removed
• ½ cup of chopped onion
• 2 tbsp of salt
• 1 cup of uncooked white rice (jasmine or long grain)
• Black pepper
• Chopped scallion and sliced onion (to garnish)

Directions:

In large stockpot, add water and salt; bring to boil.

Add chicken leg quarters and chopped onion to boiling water to make chicken stock.

Cook over medium heat for 20-30 minutes, until chicken is cooked.

Leave it for a few minutes to cool, then bone chicken quarters and shred chicken.

Place chicken bones and ½ of shredded chicken back to the stock pot and bring to boil.

Add rice to stock; regularly stir over low heat for over 45 minutes.

Congee is finished once it has reached a thick, creamy white consistency and not watery. Remove chicken bones from congee before serving.

Ladle into bowl and garnish the ½ of shredded chicken left, chopped scallion and sliced onion. Add black pepper to taste.

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