CHAO GA | Vietnamese rice porridge

3 lbs chicken
6 scallion
1 onion
56 Ginger slices
11 cups water
1 cup uncooked, washed rice
Diced Carrots optional

FOR SERVING:
chopped cilantro
Chopped scallion
Fried shallots
Beans sprouts
Garlic chili paste
Lime

1. In a large pot, add your chicken, onion, ginger slices, scallion and water. Bring this to a boil. Once boiling, reduce heat and simmer for 11.5 hours. (Note: flip chicken half way through cook time)

2. After 1.5 hours, remove your chicken. Allow chicken to cook and then shred or chop. Remove the rest of the ingredients (onion, scallion, ginger slices, etc) out of the pot. The only thing left is just the chicken broth.

3. Measure out 5 cups of chicken broth. Add it into a pot along with 1 cup of washed, uncooked rice. Bring this to a boil, reduce heat and simmer for 4560 mins (note: stir your porridge from time to time so it does not burn and/ or stick to the bottom. And add more broth as needed)

4. After 45 mins, add diced/ shredded chicken and diced carrots. Combine well and cook for another 10 mins or until carrots are cooked. Taste test to see if you need to adjust anything. I adjusted with fish sauce and chicken bouillon. (Note: If you are not adding carrots, then cook until chicken is heated through. It should not take long)

5. Your porridge is not done. Enjoy it with your desired toppings. I like to top my bowl with: cilantro, scallion, fried shallots, bean sprouts, chili, and lime.

6. Bon Appétitties