Food For Four

Cháo Gà – Chicken Congee

Posted on | May 12, 2010 | Asian Recipes, Recipes, Vietnamese Recipes | 1 Comment

Chao Ga - Chicken Congee

In our family congee is always eaten whenever a family member is feeling unwell. This simple delicious dish is very easy on the stomach which makes it a great dish to have when nurturing yourself back to health.

A hot bowl of congee is also very comforting dish for a cold winter’s day. I especially love dipping fried dough sticks into my congee.

During summer we also eat congee and it’s always served with a cold refreshing chicken cabbage salad. These two dishes have contrasting elements of hot and cold but they are perfect together.

Cháo Gà – Chicken Congee Recipe


10 shitake mushrooms (optional)
4 litres of chicken stock (I use chicken bones and water)
4 chicken drumsticks
1.5 cups of rice
1 teaspoon oil
4 cloves garlic, finely chopped
4 cm piece of ginger, julienne
1 whole onion, skin removed
4 tablespoons fish sauce
3 tablespoons sugar
ground white pepper
1 cup coriander, sliced
1/2 cup spring onion, sliced
8 fried dough sticks


Make the chicken stock if haven’t done so.

Soak the shitake mushrooms in water for at least 30 minutes. Then slice the mushrooms in 1cm thick.

In a large pot, add oil and fry garlic until fragrant. Add the chicken drumsticks and ginger and cook for a couple for about 2 minutes. Add the onion, mushroom and chicken stock. Bring the pot to a boil and reduce the heat to a gentle simmer. Let the chicken cook for 25 minutes or until chicken is cook, skimming off the impurities. Once cooked remove the chicken from the stock and let it cook. Shred the chicken into pieces.

In a saucepan, fry the rice over the low heat until fragrant. Bring the stock pot to boil and add the rice. Bring the pot to a simmer and cook for about 30 minutes, stirring regularly. If the congee is too thick add more hot stock or hot water. The congee will thicken up when cool. Taste test and add more seasoning according to taste. Add the shredded chicken pieces to the congee pot if not using to make a salad. Remove congee from heat.

Serve congee hot in bowls, add pepper and garnish with cilantro and spring onions. Serve with fried dough sticks.

Chicken Congee - Chao Ga

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One Response to “Cháo Gà – Chicken Congee”

  1. Gỏi Gà – Vietnamese Chicken and Cabbage Salad : Food For Four
    May 12th, 2010 @ 12:40 am

    [...] chicken congee. This deliciously cold and crunchy salad is a perfect contrast to the hot and soft congee. It’s also makes a delicious salad on it’s [...]

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