Chao Ga (Vietnamese Chicken Rice Porridge)

Ingredients

• 1.5 lb bone-in, skin-on chicken thighs
• 1 cup jasmine rice
• 8 cups water
• 2 inch piece fresh ginger
• 1 tablespoon fish sauce
• 1.5 teaspoon kosher salt
• ½ teaspoon white pepper
• 2 tablespoons neutral oil
• 2 medium shallots
• 3 cloves garlic cloves
• ½ cup fresh cilantro leaves
• ¼ cup fresh dill
• 2 stalks green onions
• 1 whole lime

Instructions

1. 1

   Pat the 1.5 lb chicken thighs dry with paper towels — this helps them develop color and flavor in the broth. Place a 5-quart heavy-bottomed pot over medium-high heat.

2. 2

   Add 2 tablespoons of neutral oil to the pot. Once shimmering, lay the chicken thighs skin-side down in a single layer. Let them sear undisturbed for 3-4 minutes until the skin turns golden and releases easily — you'll hear a steady, confident sizzle. Flip and sear the other side for another 2 minutes. This renders fat and creates flavor; don't rush it.

3. 3

   Pour 8 cups of water into the pot — it will sizzle dramatically. Use a wooden spoon to gently scrape the bottom, releasing any browned bits. Peel a 2-inch piece of fresh ginger and smash it with the side of your knife to crack open the skin; add it whole to the pot. Bring to a boil over medium-high heat, then immediately reduce to medium-low so the surface is just barely bubbling, with wisps of steam rising gently.

4. 4

   Skim off any white foam that rises to the surface using a fine-mesh skimmer or small slotted spoon — this takes 2-3 minutes. This creates a cleaner, more delicate broth. Simmer uncovered for 20 minutes until the chicken is fully cooked (the meat should shred easily and show no pink at the thigh joint).

5. 5

   While the broth simmers, rinse 1 cup of jasmine rice under cold water in a fine-mesh strainer, agitating gently with your fingers until the water runs clear — this removes excess starch and prevents the porridge from becoming gluey.

6. 6

   Remove the chicken thighs from the broth with tongs and transfer to a cutting board. Let them cool for 2 minutes. Strain the broth through the fine-mesh strainer into a large bowl, discarding the ginger.

7. 7

   Return the strained broth to the pot and bring back to a gentle boil over medium-high heat. Stir in the rinsed rice. Once it returns to a boil, reduce heat to medium-low and simmer uncovered for 30-35 minutes, stirring every 5 minutes with a wooden spoon to prevent sticking. The rice will gradually break down and release its starches, thickening the broth into a creamy porridge. You're looking for a consistency like loose oatmeal — when you drag the spoon across the bottom, it should slowly fill in with liquid.

8. 8

   While the porridge cooks, shred the cooled chicken into bite-sized pieces, discarding bones and skin. The meat should pull apart easily. Season with 1 tablespoon of fish sauce, 1 teaspoon of kosher salt, and 0.5 teaspoon of white pepper. Toss gently and set aside.

9. 9

   Slice 2 medium shallots into paper-thin rings (use a mandoline if you have one, or a sharp knife on a cutting board). Heat 2 tablespoons of neutral oil in a small stainless steel skillet over medium-high heat. Once shimmering, add the shallot slices and fry, stirring occasionally, for 4-5 minutes until deeply golden and crispy. Listen for the sizzle to become quieter and watch for the color to deepen — this takes about a minute longer than you think. Transfer to a paper towel to drain and cool; they'll crisp up further as they cool.

10. 10

    Finely slice 3 garlic cloves paper-thin. In the same skillet (no need to wash it), fry the garlic over medium heat in 1 tablespoon of fresh oil for 2-3 minutes, stirring constantly, until light golden — garlic burns fast, so watch closely. Transfer to another paper towel to drain.

11. 11

    Roughly chop 0.5 cup of fresh cilantro leaves and 0.25 cup of fresh dill. Slice 2 green onions (both white and light green parts) into thin rings on a bias. Cut 1 lime into 4 wedges. Taste the porridge and adjust seasoning with additional fish sauce, salt, or white pepper.

12. 12

    Ladle the hot porridge into four bowls, dividing evenly. Top each bowl with a generous handful of the shredded chicken, a pinch of crispy shallots, a pinch of crispy garlic, a scatter of cilantro, dill, and green onions. Serve immediately with lime wedges on the side — a squeeze of lime brightens each spoonful. The warmth of the porridge will wilt the fresh herbs slightly, releasing their fragrance.

Tools you’ll need

• 5-quart heavy-bottomed pot
• fine-mesh strainer
• fine-mesh skimmer
• wooden spoon
• cutting board
• tongs
• large bowl
• 12-inch stainless steel skillet
• mandoline (optional)
• sharp knife

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