Chicken Rice Porridge (Cháo Gà)
I typically only eat this Vietnamese dish once a year. For as long as I’ve been alive, my family has always enjoyed it on Christmas Eve after a long night of celebrating so this meal gave me some major holiday vibes.
TBH, I made this because I ran out of glass noodles so I repurposed the Miến Gà broth from my last post 😬 I made a few minor adjustments below if I were to make this from scratch in the Instant Pot, but the ingredients are nearly identical!
Cooking Method
Instant Pot
Time
🕒🕒🕒
Recipe
Ingredients (12 Servings)
3-4 LB WHOLE CHICKEN
3.5 L WATER
1 YELLOW ONION, PEELED
1 THUMB SIZE KNOB OF GINGER
2 TBSP FISH SAUCE
1.5 CUPS JASMINE RICE
—Toppings
HANDFUL OF CILANTRO, CHOPPED
4 GREEN ONION, CHOPPED
HANDFUL OF VIETNAMESE CORIANDER (optional, this can be hard to find)
PEPPER
THAI CHILI
LIME
MAGGI
Instructions
Add onion and ginger to Instant Pot with whole chicken and water. Set to cook on high pressure for 10 minutes. Allow for nature pressure release for 20 minutes, then manually release and open.
While waiting, prep the toppings.
When the soup is ready, remove chicken to a bowl and cover with saran wrap to cool. Discard onion and ginger.
Add washed rice and set to porridge mode for 15 minutes. Allow for nature pressure release for 20 minutes, then manually release and open. If it’s too thick, add some water. Vietnamese porridge is a bit more watery in general. Add fish sauce.
Serve topped with hand shredded chicken and toppings as desired. Serve with lime, thai chilis and Maggi.
Process
