Vietnamese Chicken Congee (Chao Ga)
Vietnamese Chicken Congee (Chao Ga)
Ingredients
For the Boiled Chicken and Broth
- 1 whole chicken, 3 to 4 pounds
- 1 large onion, peeled and halved
- 3 inches ginger, sliced
- 1 gallon water, or as needed to cover chicken
- 1 teaspoon salt, plus more to taste
- as needed ice, for ice bath
- 1 teaspoon fresh turmeric, grated, or 1/2 teaspoon turmeric powder (optional, for yellow skin)
For the Congee
- 1 1/2 cups uncooked rice, washed
- 1 tablespoon fish sauce, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 1 teaspoon chicken powder, (optional)
For the Ginger and Green Onion Oil
- 4 tablespoons vegetable oil
- 4 stalks green onions, finely chopped (green parts only)
- 3 tablespoons ginger, finely minced
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
For Garnish
- 2 stalks green onions, sliced
- 1/4 cup fried shallots
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Place the whole chicken, halved onion, and sliced ginger into a large stockpot. Add enough water to completely cover the chicken, about 1 gallon. Add 1 teaspoon of salt to the water.
⏱️ 5 min
- 2
Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 25 to 35 minutes, or until the chicken is cooked through. Skim off any foam that rises to the surface during cooking to ensure a clear broth.
⏱️ 35 min
- 3
While the chicken is cooking, prepare an ice bath in a large bowl. Once the chicken is cooked, carefully remove it from the broth using tongs and immediately submerge it into the ice bath. Let it cool for about 15 to 20 minutes to achieve crunchy skin. Reserve the chicken broth.
⏱️ 20 min
- 4
Optional step for yellow chicken skin: While the chicken is cooling, if desired, render chicken fat from the broth or use a small amount of oil. Heat 1 tablespoon of this fat or oil with 1 teaspoon grated fresh turmeric or 1/2 teaspoon turmeric powder. Brush this turmeric oil over the chicken skin for a vibrant yellow color.
⏱️ 5 min
- 5
Once the chicken is cool enough to handle, remove the meat from the bones. Shred the chicken meat into bite-sized pieces. You can reserve some for other dishes like chicken salad if desired. Discard the bones and skin (or save for another use).
⏱️ 10 min
- 6
Strain the reserved chicken broth to remove the onion and ginger. Return the strained broth to the stockpot. Add the washed rice to the broth.
⏱️ 5 min
- 7
Bring the broth and rice to a boil, then reduce the heat to low. Simmer for 30 to 40 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot. The congee should thicken and the rice grains should break down. If it becomes too thick, add more water or chicken broth.
⏱️ 40 min
- 8
While the congee is simmering, prepare the ginger and green onion oil. Heat 4 tablespoons of vegetable oil in a small saucepan over medium heat. Add the minced ginger and cook for 10 to 15 seconds until fragrant. Turn off the heat, then add the chopped green onions, 1 teaspoon salt, and 1/2 teaspoon granulated sugar. Mix well and taste, adjusting seasoning if needed.
⏱️ 10 min
- 9
Once the congee has reached your desired consistency, season it with 1 tablespoon fish sauce, 1/2 teaspoon granulated sugar, and 1 teaspoon chicken powder (if using). Taste and adjust seasonings as needed, adding more salt, fish sauce, or sugar to your preference.
⏱️ 5 min
- 10
To serve, ladle the hot congee into bowls. Top with shredded chicken, a generous drizzle of the ginger and green onion oil, sliced green onions, fried shallots, and a pinch of freshly ground black pepper.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Chicken Congee (Chao Ga)
For the Boiled Chicken and Broth
- 1 whole chicken, 3 to 4 pounds
- 1 large onion, peeled and halved
- 3 inches ginger, sliced
- 1 gallon water, or as needed to cover chicken
- 1 teaspoon salt, plus more to taste
- as needed ice, for ice bath
- 1 teaspoon fresh turmeric, grated, or 1/2 teaspoon turmeric powder (optional, for yellow skin)
For the Congee
- 1 1/2 cups uncooked rice, washed
- 1 tablespoon fish sauce, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- 1 teaspoon chicken powder, (optional)
For the Ginger and Green Onion Oil
- 4 tablespoons vegetable oil
- 4 stalks green onions, finely chopped (green parts only)
- 3 tablespoons ginger, finely minced
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
For Garnish
- 2 stalks green onions, sliced
- 1/4 cup fried shallots
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Place the whole chicken, halved onion, and sliced ginger into a large stockpot. Add enough water to completely cover the chicken, about 1 gallon. Add 1 teaspoon of salt to the water.
⏱️ 5 min - 2
Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 25 to 35 minutes, or until the chicken is cooked through. Skim off any foam that rises to the surface during cooking to ensure a clear broth.
⏱️ 35 min - 3
While the chicken is cooking, prepare an ice bath in a large bowl. Once the chicken is cooked, carefully remove it from the broth using tongs and immediately submerge it into the ice bath. Let it cool for about 15 to 20 minutes to achieve crunchy skin. Reserve the chicken broth.
⏱️ 20 min - 4
Optional step for yellow chicken skin: While the chicken is cooling, if desired, render chicken fat from the broth or use a small amount of oil. Heat 1 tablespoon of this fat or oil with 1 teaspoon grated fresh turmeric or 1/2 teaspoon turmeric powder. Brush this turmeric oil over the chicken skin for a vibrant yellow color.
⏱️ 5 min - 5
Once the chicken is cool enough to handle, remove the meat from the bones. Shred the chicken meat into bite-sized pieces. You can reserve some for other dishes like chicken salad if desired. Discard the bones and skin (or save for another use).
⏱️ 10 min - 6
Strain the reserved chicken broth to remove the onion and ginger. Return the strained broth to the stockpot. Add the washed rice to the broth.
⏱️ 5 min - 7
Bring the broth and rice to a boil, then reduce the heat to low. Simmer for 30 to 40 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot. The congee should thicken and the rice grains should break down. If it becomes too thick, add more water or chicken broth.
⏱️ 40 min - 8
While the congee is simmering, prepare the ginger and green onion oil. Heat 4 tablespoons of vegetable oil in a small saucepan over medium heat. Add the minced ginger and cook for 10 to 15 seconds until fragrant. Turn off the heat, then add the chopped green onions, 1 teaspoon salt, and 1/2 teaspoon granulated sugar. Mix well and taste, adjusting seasoning if needed.
⏱️ 10 min - 9
Once the congee has reached your desired consistency, season it with 1 tablespoon fish sauce, 1/2 teaspoon granulated sugar, and 1 teaspoon chicken powder (if using). Taste and adjust seasonings as needed, adding more salt, fish sauce, or sugar to your preference.
⏱️ 5 min - 10
To serve, ladle the hot congee into bowls. Top with shredded chicken, a generous drizzle of the ginger and green onion oil, sliced green onions, fried shallots, and a pinch of freshly ground black pepper.
⏱️ 5 min