Cháo Gà

(Vietnamese Chicken Rice Porridge)

Ingredients

For the porridge

• 3 lb chicken (whole or bone‑in pieces, raw or leftover roasted)

• 1 large yellow onion, halved

• 3–4 oz fresh ginger root, peeled and sliced into 1/4‑inch pieces

• 2 tbsp salt (start with less if your chicken is seasoned; adjust later)

• 2 tbsp fish sauce, plus more to taste

• 14 cups (about 3.5 L) water to start, plus more as needed (Hungry Huy uses a large volume and adjusts thickness at the end)

• 1 cup long‑grain white rice (jasmine)

• 1 cup short‑grain white rice (or use all long‑grain if that’s what you have)

Garnishes

• 2–3 tbsp ginger, peeled and finely julienned

• 3 stalks green onion, thinly sliced

• 1 bunch cilantro, chopped into 1/3‑inch pieces

• Fried shallots or garlic chips (optional, but highly recommended)

• Lime wedges

• Fish sauce for the table

HabaNANO chili oil dipping sauce (for the chicken)

• 3 tbsp lime juice

• 2–3 tbsp habaNANO hot sauce or seasoning

• 1 clove garlic, very finely minced (optional, for extra aroma)

Instructions

1. Make the chicken broth

• In a large stockpot, add chicken, onion halves, sliced ginger, salt, fish sauce, and about 14 cups of water, enough to mostly cover the chicken.

• Bring to a boil, then reduce to a low–medium simmer. Skim off any foam.

• Simmer 90–120 minutes, or until the meat is soft and easily pulls from the bone. Keep topping up with a little water if bones become exposed.

2. Shred the chicken

• Remove the chicken and let it cool for about 10 minutes.

• Separate meat from the bones. Discard bones, onion, and ginger (they’ve given their flavor to the broth).

• Shred the meat into bite‑size pieces and set aside. You can reserve some for topping and some to stir back into the pot.

3. Cook the rice into porridge
(You can follow Hungry Huy’s “all in one pot” approach.)

• Rinse the rice together (long‑grain and short‑grain) under cold water until the water runs mostly clear. Drain well.

• Add the rinsed rice directly into the broth. Bring to a boil, then lower to a low–medium simmer. Stir frequently so the rice doesn’t stick.

• Simmer 45–60 minutes, until the rice is very soft and has broken down into a porridge. Add more water if it gets too thick; keep cooking if you prefer a thicker texture.

4. Adjust thickness and seasoning

• Once the porridge base reaches your preferred consistency, adjust the water: add hot water for a looser cháo, or cook a bit longer to thicken. Texture is personal; aim for something between soupy and paste‑thick.

• Taste and reseason with salt and fish sauce until the broth is well‑balanced but not overly salty, remembering you’ll also add toppings and chili oil at the table.

• Stir some shredded chicken back into the pot, reserving some for topping each bowl.

5. Make the habaNANO chili oil

• In a small pan, gently heat 3 tbsp neutral oil over low–medium heat.

• Optional: add the finely minced garlic and cook just until fragrant and pale golden.

• Turn off the heat and stir in 2–3 tbsp habaNANO (start with 2 tbsp; go to 3 for a hotter oil). Let infuse for at least 5–10 minutes.

• Transfer to a small serving bowl or jar. This stays as a finishing garnish, not cooked into the whole pot.

6. Prepare garnishes

• Julienne extra ginger, slice green onions, and chop cilantro.

• Cut youtiao into pieces if using, and set out fried shallots/garlic.

• Arrange lime wedges, fish sauce, sambal (optional), and the habaNANO chili oil on the table.

7. Serve

• Ladle hot cháo into bowls.

• Top with shredded chicken, ginger, green onions, cilantro, and fried shallots or garlic.

• Finish each bowl with a drizzle of habaNANO chili oil to taste and a squeeze of lime.