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.
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