How to make Cháo Gà (Chicken Congee)

Hey Foodie Fam!

Welcome back to the kitchen where today, we’re making Cháo Gà, also known as Chicken Congee. Now, why would you spend a fortune at restaurants when you can whip up a better and cheaper version at home? I’m using my easy-peasy recipe that uses budget-friendly bone-in chicken thighs to create a broth that’s liquid gold.

Why Cháo Gà? A Little History Lesson

Cháo Gà isn’t just a meal; it’s a warm hug and a stroll down memory lane. This Vietnamese comfort food has been soothing souls for generations. Traditionally a breakfast dish, it’s evolved into a go-to for chilly fall and winter evenings.

Ingredients: Affordable and Flavorful

For this budget-friendly recipe, we’re reaching for bone-in chicken thighs. They’re not just easy on the wallet (about $3-$4 for 4 thighs), but the bones add a depth of flavor to our congee. It’s a win-win situation!

Why This Recipe?

  1. Cost-Effective: We’re talking chicken thighs, people. Delicious and won’t break the bank.
  2. Flavorful Broth: The bone-in thighs create a broth that’s not just tasty but soul-soothing.
  3. Nostalgia in a Bowl. Period.

So, grab your favorite bowl, a cozy blanket, and let’s make some Cháo Gà magic together. Your taste buds will thank you, and your wallet will too!

Until next time, happy cooking!

Jen 💖🍲✨

How to make Cháo Gà (Chicken Congee)
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How to make Cháo Gà (Chicken Congee)

Recipe by Jen H. DaoCourse: Breakfast, Dinner, LunchCuisine: asian, asia, viet, vietnameseDifficulty: easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 4 chicken thighs (or 1 1/2 lb bone in chicken)

  • 10 cups water

  • 1 in knob ginger (cut into matchsticks)

  • 3 green onions (leave white part whole, chop green parts)

  • 1 cup uncooked rice (rinse with water beforehand)

  • Seasoning

  • 2 1/2 tsp chicken bouillon

  • 2 1/2 tsp fish sauce

  • 1/2 tsp sugar

  • 1/4 tsp black pepper

  • Garnish

  • cilantro

  • fried onions

Directions

  • Rinse your rice thoroughly. In a pot, combine chicken thighs, ginger slices, white parts of green onions and water. Bring it to a boil, then simmer on low heat until chicken is cooked (25-30 mins). (When you cut into the chicken, the juice coming out should be clear.)
  • Remove the chicken, once it’s cooled cut or shred it. Add rice and seasonings into the broth. Bring it to a boil, then simmer on low heat (half covered) until rice is cooked (20-25 mins). Take the lid off the last few minutes of cooking so it can thicken up.
  • Top congee with the cooked chicken, cilantro, green onions, fried shallots, and a dash of black pepper.

Recipe Video

Notes

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