Vietnamese Chicken Porridge Recipe

(Chao Ga)

Ingredients : Serves 4-5

50 g

1.2 liters

225 g

1 large

1/4 teaspoon each

1 sprig

Marinade

30 ml

1 teaspoon

10 ml

1/4 teaspoon

Long or short grained rice

Water

Corn-fed chicken breast,

boned and silvered

Spring onion, finely chopped

Salt and black pepper

Fresh coriander, finely chopped (garnishing)

Nuoc Mam sauce

Cornflour dissolved in 30 ml water

Dry sherry

Salt

• Rinse and drain the rice.

• Add the water and bring to the boil over high heat.

• Turn the heat to medium low, partially cover the pan and let rice bubble for 5 minutes. This loosens the starch and blends the water and rice.

• Give the rice a stir and turn the heat as low as possible, cover and simmer for about 1 hour.

• Place the chicken in the marinade for 30 minutes. Add the chicken to the porridge and stir gently.

• Continue until all the pink in the chicken has disappeared.

• Turn off the heat, cover and serve in a couple of minutes.

• Garnish with coriander for more flavor.

• Add spring onion and salt and pepper to taste.