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)

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

• I often serve this with a side of Vietnamese Ginger Dipping Sauce: Nước Mắm Gừng and Chinese breadsticks as well!