Cháo Gà – Vietnamese Chicken Rice Porridge

Instructions

1. 1
   Rinse the jasmine rice thoroughly under cold water until the water runs clear.
2. 2
   Heat sesame oil in a large pot and sauté the minced garlic and sliced ginger for 1-2 minutes until fragrant.
3. 3
   Add the diced chicken breast and cook for 3-4 minutes until the outside is sealed.
4. 4
   Pour in the chicken broth and bring to a boil.
5. 5
   Add the rinsed rice and stir well to combine.
6. 6
   Reduce heat to low and simmer for 35-40 minutes, stirring occasionally, until the rice breaks down and the porridge becomes creamy and silky.
7. 7
   Season with fish sauce and white pepper to taste.
8. 8
   Ladle into bowls and top with fried shallots, fresh cilantro, scallions, and a drizzle of sesame oil.
9. 9
   Serve immediately while hot.