With the leftover cooked chicken liver from miến gà (Vietnamese chicken bean thread noodle soup), my mom made cháo gà (chicken porridge). While the fish porridge recipe I have previously posted is a Chinese dish, this chicken porridge is Vietnamese. Just like chicken soup, it is a great comfort food and pretty easy. We like eating it with gỏi gà (Vietnamese chicken salad).
Cháo Gà (Chicken Porridge) - Serves 4-6
* 1 garlic clove, minced
* 1 cup rice (preferably jasmine rice), rinsed and drained
* 3 L Vietnamese flavoured chicken broth
* 100 g cooked chicken livers with onion
* 1 cup cooked chicken, shredded
* salt and pepper, to taste
* green onion
Sauté rice and garlic in oil in a big soup pot until the rice has dried up.
Add the chicken broth and bring to a boil.
Lower the heat and cook for 20-30 minutes, until the rice is cooked through.
Add the cooked liver and chicken until heated through.
Taste the soup and adjust to taste.
Garnish with green onion and coriander.
360 Restaurant At The CN Tower
5 weeks ago