Chao Ga (Vietnamese chicken congee)

"This Vietnamese version of congee uses uncooked rice so it retains a firm rice texture, but you can use leftover rice in the recipe... The flavour is familiar, warming and comforting. You can boost the intensity of flavour by adding fish sauce and sliced chilli to garnish."

Chao Ga (Vietnamese chicken congee) Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  50 minutes

• difficulty

  Mid

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Ingredients

• ½ small brown onion, sliced
• 2 garlic cloves
• 1 cinnamon stick
• 4 dried shiitake mushrooms
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tsp salt
• 1 tsp cracked black pepper
• 1 whole chicken (about 1.4 kg)
• 2 tbsp vegetable oil
• 2 tbsp finely chopped ginger
• 100 g jasmine rice
• 100 g mixed Asian mushrooms
• handful sliced spring onions
• handful coriander sprigs
• chilli oil, to serve

Standing time: 1 hour

Level of difficulty: mid

Instructions

1. Place 2 ½ litres water in a large saucepan. Add the onion, garlic, cinnamon, dried shiitake mushrooms, fish sauce, sugar, salt and black pepper. Bring to the boil over high heat, then add the chicken, return to a rolling simmer for 5 minutes, skimming the impurities from the surface. Cover the saucepan with a lid, turn off the heat and allow it to stand for 45 minutes.
2. Remove the chicken from the stock and plunge it into iced water for 10 minutes, reserving the stock.
3. Remove the chicken from the iced water and place in a colander to drain. Remove the skin and bones and shred the chicken into pieces. Set aside.
4. Heat the oil in a saucepan over low heat. Add the ginger and fry until fragrant. Add the rice and stir for 1 minute or until the rice is well coated with the oil. Add the mushrooms and fry for 2 minutes. Add the chicken stock and bring to the boil over medium – high heat. Reduce the heat to low and simmer, stirring regularly for 25 - 30 minutes or until the rice is tender.
5. Fold the shredded chicken through the chao, taste and adjust seasoning, then spoon into serving bowls. Garnish with spring onion, coriander and chilli oil.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Breakfast For Dinner

Watch The Full Episode Here

G

Watch The Full Episode Here

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