Asian Recipes/ Dinner/ Recipes/ Soup/ Vietnamese

Vietnamese Chicken Rice Porridge – Chao Ga

12/04/2021

Chao Ga is classic Vietnamese comfort food cooked in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

Instant pot chicken congee in a white bowl topped with fried onion and spring onion.

This post is sponsored by Ninja Australia.

Why We Love This

This is a real one pot winner with only 5 minutes prep – your pressure cooker or instant pot will do the rest!

Whether you cook this up as a winter warmer or as a thoughtful gift for a sick friend or family member, this recipe is so versatile.

Ninja Foodi multi-cooker alongside bowls of chicken congee (chao ga).

What is Chao Ga? 

Chao Ga is Vietnamese style chicken rice porridge. It’s very similar to the Chinese version, which is also referred to as jook or chicken congee. The rice and chicken are complemented with light seasonings and a chicken broth base, for a simple yet tasty dish.

The thickness and consistency of chao ga can vary greatly from region to region and even household to household. It really comes down to personal preference. Our version today is thicker, more like a porridge than a soup, keeping you feeling nice and full.

Traditionally, chao ga is made on the stove top, which can take hours for the rice to cook and the congee to thicken. Today, by using a multicooker or instant pot to pressure cook, it takes the hassle out of being hands on as well as saving time, so you can have dinner ready on the table quickly and completely stress-free.

What You’ll Need

Simple and classic Asian flavours are all you need to bring this magical dish together.

  • Rice – We use jasmine rice which works well – it’s even better if you can track down a bag of broken rice at an Asian supermarket.
  • Chicken – Rotisserie chicken is fantastic in this dish. No cooking required, just shred it and throw it in the pot. Any leftover chicken or turkey is great for this recipe. You can also use a raw chicken breast or thigh, then shred after pressure cooking before serving.
  • Chicken Stock – Use chicken stock powder, with 1 tsp per cup of water. Alternatively, use homemade chicken stock for extra flavour. Sub with vegetable or beef stock in a pinch.
  • Seasonings – Ginger pairs perfectly with chicken for those “get well” vibes, which you can start with as the base flavour. For extra flavour punch, we’ve also added garlic, soy sauce, fish sauce and pepper.
Ingredients laid out for chao ga.

How to Make Vietnamese Style Chicken Rice Porridge (Cháo Gà):

  1. Wash and strain the jasmine rice in water until it runs clear (around 2 – 3 times). Drain.
  2. Add the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.
  3. Pour in the chicken stock.
  1. Give everything a quick stir to make sure the rice is mixed through with the seasonings.
  2. Pop your lid on your pressure cooker. Cook on high for 20 minutes, before allowing a natural steam release (around 10 minutes). Note: Carefully and slowly release any leftover steam; starchy dishes can cause the steam to splutter more than other pressure-cooked dishes.
  3. Give the congee a final stir, before serving and topping with your favourite garnishes. Add more water here for a thinner consistency.

Wandercook’s Tips

  • Storage – Congee freezes really well. Portion out into airtight containers and keep in the fridge for a few days or directly into the freezer.
  • Add Flavourings Last – For a simplified congee, only add in the ginger with the chicken and rice. Then add your flavourings after serving for a more personalised meal.
  • Thinner Consistency – To thin the congee, simply add an extra 1/2 cup of water at a time. Stir through before adding more, and serve once you reach the desired consistency. Reheat on sauté / low in the multi-cooker if required.

FAQs

Can I cook chicken porridge on the stovetop?

Yes. You’ll need to bring the chicken, rice and stock to the boil first, then reduce the heat to low. Stir every 10-15 minutes for around 2 hours or until it reaches the desired porridge consistency.

Can I use leftover chicken for chao ga?

Yes. In fact, leftover chicken is perfect for making rice porridge!

What other toppings or flavours can I put on chicken congee?

Some great options are fried shallots, spring onions, sesame oil, spinach, celery, carrot, boiled egg, chilli or fried dough sticks (quẩy). Use as many or as little toppings on your rice porridge as you like.

Variations

  • Swap Out the Protein – This dish works just as well with white fish such as mackerel or flake, or you can use shredded or minced pork or beef.
  • Make a Vegetarian Congee – Use tofu instead of chicken, vegetable stock instead of chicken stock and miso paste instead of fish sauce.
Two bowls of Vietnamese chicken rice porridge.

More Vietnamese comfort food classics to cook next:

★ Did you make this recipe? Please leave a comment and a star rating below!

Close up of chao go - Vietnamese style chicken porridge.

Vietnamese Chicken Rice Porridge – Chao Ga

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.
Prep Time: 5 minutes
Cook Time: 20 minutes
Natural Steam Release: 10 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: Vietnamese
Servings: 8 Bowls
Calories: 201kcal
Author: Wandercooks
Cost: $8

Equipment

  • Pressure Cooker

Ingredients

Instructions

  • Wash and strain the jasmine rice in water until it runs clear (around 2 – 3 times). Drain.
  • Add the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.
  • Pour in the chicken stock.
  • Give everything a quick stir to make sure the rice is mixed through with the seasonings.
  • Pop your lid on your pressure cooker. Cook on high for 20 minutes, before allowing a natural steam release (around 10 minutes). Note: Carefully and slowly release any leftover steam; starchy dishes can cause the steam to splutter more than other pressure-cooked dishes.
  • Give the congee a final stir, before serving and topping with your favourite garnishes. Add more water here for a thinner consistency.

Video

Recipe Notes

  • Storage – Congee freezes really well. Portion out into airtight containers and keep in the fridge for a few days or directly into the freezer.
  • Add Flavourings Last – For a simplified congee, only add in the ginger with the chicken and rice. Then add your flavourings after serving for a more personalised meal.
  • Thinner Consistency – To thin the congee, simply add an extra 1/2 cup of water at a time. Stir through before adding more, and serve once you reach the desired consistency. Reheat on sauté / low in the multi-cooker if required.
  • Swap Out the Protein – This dish works just as well with white fish such as mackerel or flake, or you can use shredded or minced pork or beef.
  • Make a Vegetarian Congee – Use tofu instead of chicken, vegetable stock instead of chicken stock and miso paste instead of fish sauce.

Nutrition

Nutrition Facts
Vietnamese Chicken Rice Porridge – Chao Ga
Amount per Serving
Calories
201
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
35
mg
12
%
Sodium
 
627
mg
27
%
Potassium
 
205
mg
6
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
6
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Vietnamese Chicken Rice Porridge - Chao Ga

Miso E-cookbook

Image of laptop and ipad with text overlay.

No Comments

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.