Cháo Gà – Vietnamese Chicken Rice Porridge

Instructions

1. 1
   Rinse the jasmine rice thoroughly until water runs clear.
2. 2
   Heat oil in a large pot and lightly fry ginger slices until fragrant.
3. 3
   Add chicken broth and bring to boil, then add rice and stir well.
4. 4
   Reduce heat to low and simmer for 30-35 minutes, stirring occasionally, until rice breaks down into creamy porridge.
5. 5
   In a separate pot, boil chicken breast with water and salt until cooked through, then shred the meat.
6. 6
   Add shredded chicken to the porridge and season with fish sauce and white pepper to taste.
7. 7
   Serve hot in bowls, garnished with scallions, cilantro, crispy fried shallots, and extra ginger.