Cháo Gà (Vietnamese Chicken Rice Porridge)

Instructions

1. 1
   Rinse the jasmine rice thoroughly under cold water until the water runs clear.
2. 2
   Bring chicken stock to a boil in a large pot and add the whole chicken breast.
3. 3
   Simmer the chicken for 15 minutes until cooked through, then remove and shred it finely.
4. 4
   Return the stock to a boil and add the rinsed rice, stirring occasionally.
5. 5
   Reduce heat to low and simmer for 30-35 minutes, stirring frequently, until the rice breaks down and becomes creamy.
6. 6
   Add the shredded chicken back to the pot and stir in fish sauce.
7. 7
   Season with salt and pepper to taste.
8. 8
   In a separate bowl, beat the eggs lightly and slowly drizzle into the simmering porridge while stirring to create egg ribbons.
9. 9
   Serve hot in bowls topped with julienned ginger, green onions, fried shallots, and cilantro.