My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.
- 6 cups water
- 6 cups chicken stock
- 1⁄2 cup glutinous rice
- 2 cups long grain rice
- 1 -2 cup chicken meat, shredded
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon poultry seasoning
- 2 -4 eggs, depending on desired servings (optional)
- 2 tablespoons sliced mushrooms (optional)
- 1 teaspoon white pepper (black works also)
- 2 spring onions or 2 scallions or 2 green onions, sliced thin
- Place rice and glutinous rice in a large pot with water and stock.
- Bring to boil then lower heat, cover and simmer, stirring occasionally.
- Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
- Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
- Stir Gently.
- If desired, to Poach eggs: add to top of the mixture and cover.
- Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
- Spoon porridge into individual serving bowls.
- Garnish with spring onion.
- Sprinkle with pepper.