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.
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.
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.
Love Vietnamese dishes with chicken? Try our Vietnamese Ginger Chicken Stir Fry next!
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.
How to Make Vietnamese Style Chicken Rice Porridge (Cháo Gà):
- 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.
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
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.
Yes. In fact, leftover chicken is perfect for making rice porridge!
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.
More Vietnamese comfort food classics to cook next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- Pressure Cooker
Ingredients
- 1 cup jasmine rice or broken rice
- 250 g rotisserie chicken ½ lb, or 1 chicken breast or thigh
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 4 tsp garlic
- 2 tsp ginger
- ½ tsp black pepper
- 5 cups chicken stock 1.25 L or 1.3 quarts
Garnish Options
Instructions
- Wash and strain the jasmine rice in water until it runs clear (around 2 – 3 times). Drain.1 cup jasmine rice
- Add in the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.250 g rotisserie chicken, 1 tbsp fish sauce, 1 tbsp soy sauce, 4 tsp garlic, 2 tsp ginger, ½ tsp black pepper
- Pour in the chicken stock.5 cups 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.crispy fried shallots, spring onion / green onion, sesame oil
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
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