Cháo Gà is a warming, comforting rice porridge that is popular across many Asian cuisines. Also known as jook or rice gruel, congee makes for a nourishing breakfast or meal when you’re feeling under the weather. Congee’s simplicity is the reason for its universal popularity across Asia and beyond. It requires minimal prep and turns cheap ingredients into a nutritious, comforting soup. Making congee at home allows you to control the ingredients and flavors while reaping all the benefits of this wholesome soul food.
Benefits Of Chicken Congee
- It’s easy to digest, making it a good food for those with upset stomachs. The long cooking time breaks down the rice and chicken into an ultra-smooth porridge.
- Congee is packed with nutrition. Using bone-in chicken provides minerals like calcium, phosphorus and magnesium. The rice also offers good complex carbs.
- It’s customizable with different toppings and sides. Congee can be kept simple or dressed up.
- It’s budget-friendly and uses simple ingredients you likely have on hand.
- Congee is naturally gluten-free.
This article will teach you how to make a basic chicken congee recipe at home, along with tips for variations, toppings and more. Follow along to learn this comforting and versatile dish.
Ingredients For Cháo Gà
Chicken congee requires just a few main ingredients:
Chicken
- Bone-in chicken thighs or drumsticks work best. The bones add flavor and collagen during the long cooking time.
- You can use bone-in chicken breasts, but they tend to overcook and dry out. Dark meat is more forgiving.
- Skin-on is recommended for added richness.
Rice
- Long grain white rice, preferably jasmine or basmati, is traditional.
- The rice grains break down fully during cooking to thicken the porridge.
- Rinse the rice well before using to remove excess starch.
Aromatics
- Onion, garlic, ginger and green onions provide a flavor base.
- Dried shiitake mushrooms add earthiness.
| Amount | Ingredient |
|---|---|
| 3 cups | Chicken stock or water |
| 1/2 cup | Long grain white rice |
| 1 lb | Bone-in chicken thighs |
| 1 inch | Fresh ginger, peeled and sliced |
| 2 cloves | Garlic, smashed |
| 1 | Yellow onion, sliced |
| 3 | Dried shiitake mushrooms |
| 2 stalks | Green onions, chopped |
| to taste | Salt and white pepper |
Equipment For Cooking Cháo Gà
Just a few basic kitchen tools are needed:
- Large pot with lid – Use a heavy bottomed pot with a tight fitting lid. Nonstick is ideal to prevent sticking and burning.
- Wooden spoon – Helpful for stirring the thickening porridge.
- Fine mesh strainer – To rinse the rice.
- Ladle – For serving the congee into bowls.
Optional equipment:
- Slow cooker – Can be used to cook the congee on low overnight.
- Immersion blender – To blend the porridge until perfectly smooth (optional).
How To Make Cháo Gà (Chicken Congee)?
Follow these steps to make chicken congee:
- Rinse the rice in several changes of water until the water runs clear. This removes excess starch. Drain well.
- Peel and slice the ginger. Smash the garlic cloves. Slice the onion. Separate the green onion stalks and chop greens.
- Rinse the mushrooms to remove any dirt or grit.
- Combine everything except the green onion greens in the pot. Add 3 cups chicken stock or water.
- Bring to a boil over high heat. Stir occasionally to prevent sticking.
- Reduce heat to low, cover and simmer for 2-3 hours. Stir every 30 minutes. The rice will break down and the congee will thicken.
- Once thickened, season to taste with salt and white pepper.
- Stir in the green onion greens. Remove from heat.
- Ladle congee into bowls. Top with desired garnishes.
Tips For Cooking Cháo Gà
- Stir the congee frequently to prevent sticking and burning on the bottom of the pot.
- Add extra liquid if the congee gets too thick before the rice breaks down fully.
- The cooking time can vary based on the ingredients and stove. Cook until the rice fully dissolves into a thick, smooth porridge.
- Boneless chicken can be used but the cooking time will need to be reduced.
Variations Of Cháo Gà
Once you master the basic chicken congee, try these tasty variations:
- Ginger Scallion Congee – Use more sliced ginger and green onions for flavor.
- Dried Scallop Congee – Add reconstituted dried scallops and their soaking liquid.
- Duck Congee – Substitute boneless duck legs for a meatier flavor.
- Seafood Congee – Use shrimp, fish fillets or crab meat instead of chicken.
- Mushroom Congee – Swap the chicken for an assortment of sliced mushrooms.
- Pork and Preserved Egg Congee – Add diced pork and halved preserved eggs.
- Lotus Seed Congee – Stir in dried lotus seeds during cooking.
- Red Bean Congee – Sweeten with red adzuki beans.
The possibilities are endless! Adjust the ingredients to customize your congee.
Toppings and Accompaniments
Congee is delicious on its own, but can be enhanced with toppings and side dishes:
- Sliced green onions
- Crispy fried shallots or onions
- Toasted sesame oil
- Chile oil or sauce
- Soy sauce
- Ground white pepper
- Century eggs
- Salted duck egg
- Dried shrimp or fish
- Fried garlic
- Peanuts
- Cilantro
- Crispy noodles or fried wonton strips
- Steamed buns
- Pickled vegetables
- Salted radish
- Fried crullers
Mix and match toppings to create your signature congee bowl.
FAQs
What is the difference between congee and rice porridge?
Congee and rice porridge are very similar, but congee uses more water resulting in a thinner, more porridge-like consistency. Rice porridge has a higher ratio of rice to liquid and is thicker.
Can I use a rice cooker or Instant Pot?
You can make congee in a rice cooker by increasing the water ratio. An Instant Pot can be used on low pressure for 30-40 minutes. Add more liquid if needed.
Is chicken congee gluten free?
Made with rice and chicken it is naturally gluten-free. Be sure to use gluten-free chicken stock if needed.
Can I prepare congee in advance?
Absolutely. Congee stores well in the fridge for up to 5 days. The texture thickens up as it sits. Simply reheat gently with extra liquid to thin out again before serving.
What drink goes well with congee?
Congee goes great with hot tea, particularly jasmine tea or chrysanthemum tea. Soy milk is another popular beverage pairing.
Conclusion: Cháo Gà
Chicken congee makes for a simple, yet deeply nourishing meal. This rice porridge offers endless variations so you can customize it to your taste. Make a big batch on a lazy Sunday and enjoy the leftovers all week long. I hope this article has inspired you to give homemade congee a try soon. Let me know if you have any other congee tips or tricks.
How to make Cháo Gà (Chicken Congee)
Notes
· Leftovers: Cháo Gà can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to thin the consistency.
· You can use leftover roasted chicken or rotisserie chicken for this recipe. Simply shred the cooked chicken and add it to the broth in step 2.
· For a richer flavored congee, you can add a tablespoon of chicken fat or vegetable oil when simmering the rice.
· Feel free to experiment with different garnishes. Some other options include chopped fresh herbs like mint or basil, a sprinkle of fried garlic, or a dollop of chili oil for an extra kick.
Ingredients
- Chicken:
- • 1 whole chicken (around 1.5 - 2 kg), cut into pieces (breast, thighs, drumsticks, wings)
- • Alternatively, you can use 500g - 700g of chicken breasts or thighs, cut into bite-sized pieces
- Aromatics:
- • 2 shallots, thinly sliced
- • 3 cloves garlic, minced
- • 1 inch ginger, peeled and thinly sliced
- Rice:
- • 1 cup (200g) jasmine rice, rinsed
- Water:
- • 8 cups (2 liters) water, or more depending on desired consistency
- Seasonings:
- • 1 tablespoon fish sauce
- • 1 teaspoon salt, or to taste
- • 1/2 teaspoon white pepper, or to taste
- Garnishes (optional):
- • Chopped scallions
- • Cilantro leaves
- • Sliced chili peppers
- • Fried shallots
- • Lime wedges
- • Toasted and crumbled shrimp paste
- • A drizzle of sesame oil
Instructions
- In a large pot, combine the chicken pieces, shallots, garlic, ginger, and water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chicken is cooked through. The juices should run clear when you pierce a thick piece of chicken with a fork.
- Tip: You can skim off any foam that accumulates on the surface of the broth during simmering for a clearer broth.
- Once cooked, remove the chicken pieces from the pot and set them aside to cool slightly.
- Strain the broth into a clean pot, discarding the solids (shallots, garlic, ginger).
- Shred the cooled chicken meat into bite-sized pieces.
- Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Add the rinsed rice to the strained broth in the pot.
- Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 45-60 minutes, or until the rice is softened and the congee reaches your desired consistency. Stir occasionally to prevent sticking and ensure even cooking.
- Once the rice is cooked, season the congee with fish sauce, salt, and white pepper to taste.
- If the congee is too thick, add more water or broth, a little at a time, until you reach the desired consistency. Remember, the congee will thicken slightly as it sits.
- Serve the hot Cháo Gà (Chicken Congee) in individual bowls. Top with shredded chicken and your choice of garnishes, such as chopped scallions, cilantro leaves, sliced chili peppers, fried shallots, lime wedges, toasted and crumbled shrimp paste, or a drizzle of sesame oil.
Nutrition Facts
How to make Cháo Gà (Chicken Congee)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 10 | 15.4% | |
| Saturated Fat 4 | 20% | |
| Trans Fat 0 | ||
| Cholesterol 70mg | 23.3% | |
| Sodium 600mg | 25% | |
| Total Carbohydrate 30 | 10% | |
| Dietary Fiber 2 | 8% | |
| Sugars 10 | ||
| Protein 20 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!