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  • Servings: 4 - 6 bowls
  • Difficulty: easy
  • Print

Author: Katie Le | Katie’s Test Kitchen

Ingredients

  • 1/2 a chicken (rubbed with salt, trim fat as necessary, rinsed with warm sink water)
  • 1 cup of white rice, can use 1/2 white rice and 1/2 glutinous/sweet rice (washed multiple times, drained well)
  • 1 onion (peeled outer dried layers)
  • 1 knob of ginger – (peeled, halved)
  • 4.5 quarts (18 cups of water)
  • 1/2 tsp of salt
  • 3 tbsp of Quoc Viet Chicken Soup Base
  • 1 tbsp of sugar
  • 1 tbsp of mushroom seasoning
  • 1/2 tbsp of fish sauce
  • 1/2 tsp of black pepper
  • 1 tbsp of cooking oil
  • 1 shallot (sliced)

    Garnishes:

  • chopped onion and cilantro
  • black pepper
  • fried shallot
  • lime wedges
  • fresh ground chili
  • bean sprout
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Directions

  1. Bring 4.5 quarts of water to a gentle boil, add chicken, onion, ginger if you are using, and 1/2 tsp of salt.  Continue to boil the chicken for 20 minutes on medium heat.  Skim the foam and impurities often.
  2. After 20 minutes, in a medium pan/skillet, add 1 tbsp of cooking oil add sliced shallot and saute until fragrance.  Add washed rice and roast for about 5 minutes until they are white/lightly toasted, stir often.  Turn off heat and pour the rice into the pot of chicken.  Add ginger, 3 tbsp of Quoc Viet Chicken Soup Base and continue to cook for another 20 to 30 minutes until the chicken is fully cooked.  You can pierce the chicken with a chopstick, if the liquid comes out clear then the chicken is cooked.  Remove the chicken itself and run it through cold sink water, drain well and set aside.  De-bone and shred chicken once it’s cooled down.  Remove and discard onion.
  3. Continue cooking the rice for about 15 to 20 minutes or so until they expand to your liking.  Remember to stir often.  Season to taste with 1 tbsp of mushroom seasoning, 1 tbsp of sugar, 1/2 tbsp of fish sauce, and 1/2 tsp of black pepper.  More or less of each to your liking.
  4. Add the shredded chicken into the porridge.  Mix well and it’s ready to serve!  Transfer to a bowl, garnish with chopped onion/cilantro, black pepper and fried shallot.  You can also spice it up with fresh ground chili. Bean sprout can be added to the bowl if you like the texture with a little crunch.

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