Vietnamese Congee (Chao Ga) - Serves 8

Adapted from: theWorkTop and Chowhound




  Difficulty: 3 (time-consuming)

Approximately 2 to 3 hours, depending on how flavorful you want the stock

Equipment: Stock pot or other large pot

INGREDIENTS

• 1.5 - 2 lb bone-in chicken parts, like whole thighs, drums, etc.
• 1 cup Jasmine (or white) rice 
• 4 cups OR 1 x 14oz box/can Chicken Broth (broth is optional)
• 6 cups Water (if no broth above, increase to 8 cups water)
• Ginger, peeled and chopped into at least three 1" knobs
• 2 tsp Kosher Salt if using low sodium broth, or to taste
• 1 stalk Lemongrass (optional, use leftover)
• Optional Garnishes: 6 Scallions, sliced into rounds; handful of fresh Cilantro, chopped; fresh lime; freshly cracked Black Pepper; dried fried Shallots

DIRECTIONS

1. Rinse and drain the rice; add to a heavy stock pot.  Add water, broth, ginger, and chicken.
2. Bring to a boil but immediately reduce heat to Medium Low.  Simmer, covered or uncovered (play with it) for about 40 minutes (no more than 1 hr)
3. Stir occasionally and skim off the scum and fat buildup with a large flat spoon (discard the scum)
4. Remove chicken from the pot and allow the pieces to cool. Shred the meat and discard the bones.
5. Remove the ginger from the pot.
6. Add the shredded chicken back into the congee and mix well. Add salt.
7. To serve, ladle into individual bowls.  Top with scallions and cilantro.  Add freshly ground pepper, lime juice, and fried shallots as desired.