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Chao Ga - Vietnamese Rice Porridge with Chicken and Ginger

Rice cooks until it collapses and the soup turns creamy - no cream, no flour. In Vietnam it is breakfast, and what you eat when you have been ill.

Chao Ga - Vietnamese Rice Porridge with Chicken and Ginger

Ingredients

Instructions

  1. Wash the rice and toast it in a dry pan for three minutes until a few grains brown lightly. This gives the soup a nutty base note.
  2. Bring the water up, add the whole chicken breast and the ginger and poach gently for 15 minutes.
  3. Lift out the chicken, cool it and shred it.
  4. Add the toasted rice to the broth and simmer uncovered over low heat for 45 minutes, stirring now and then. The rice should collapse completely.
  5. Season with fish sauce. If the soup thickens too much, add water - it should flow.
  6. Return the chicken, ladle into bowls and serve with spring onions, coriander and plenty of pepper.

Warum Cháo ohne Sahne cremig wird

In long cooking, amylopectin leaches out of the rice grains and binds the water. It is the same starch that makes risotto creamy - there it is released by stirring, here by time.

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