Saturday, December 20, 2008

Vietnamese Shredded Chicken Porridge(Chao Ga)

INGREDIENTS: (serving 4)
*For the porridge
- 1 whole corn-fed chicken
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- 1 1/2 cup white rice ( slightly crushed)Image and video hosting by TinyPic
- 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
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- 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
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- 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)
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- 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