Saturday, December 20, 2008
Vietnamese Shredded Chicken Porridge(Chao Ga)
INGREDIENTS: (serving 4)
*For the porridge
- 1 whole corn-fed chicken
- 1 1/2 cup white rice ( slightly crushed)
- 2 quarts water ( approx.)
- 1 large carrot ( discard the cover, chop into 2" pieces)
- 1 pork blood solution ( cook separately in boiling water,rinse in cold water, and cut into small cubes)
* For seasoning and garnishing:
- 20g ginger,sliced
- 5-6 stalk fresh coriander
- 1 large spring onion, chop small
- bean sprout
- Chinese Yu Char Kway
- fish sauce, salt, grounded peper, seasoning powder
*For the porridge:
- In a large pot, bring water to a boil; add in chicken and 1tsp salt cook for 5 mintues until boiling again. Remove the chicken and rinse well in cold water(this helps remove dirt and keep the soup clear)
-Put the chicken bones back in a large pot, fill it with 3/4 full of water.
-Bring it to a boil, cover it and let it simmer on medium low for about 1/2-1 hour until the pink in the chicken has disappeared
- Rinse the chicken again in cold water, separate the meat and the bone
- Shred the meat, alternatively, but the bone back in the soup, add in carrots and continue cook for another 30 minutes ( Personally, i don't like carrot but using it for sweetening purpose.If you like eating carrot along with the porridge, add them in the last 15 minutes before the rice is well cooked)
- Remove the bone and carrots, pour in the rice and bring to a boil in high heat for 5 minutes.This loosens the starch and blends the water and rice.
- Adjust the amount of water. I love my porridge taste watery so i fill it up with 1 extra canned chicken broth ( Other may like it thick, so just remove some water from the soup)
- Give the rice some stirs and turn the heat as low as possible, cover and simmer for about 1 hour.
-When all rice is soft and texture is thick and smooth, seasoning with fish sauce, seasoning powder, salt and stir well.
-Serve hot porridge in a soup bowl or a deep dish for appetizer.
-Sprinkled shredded chicken and pork blood over porridge.
- Topped with green onion, coriander, sliced ginger, and grounded peper.
- Prepare another dish for Yu Char Kway and bean sprout