Chicken Congee (Cháo Gà)
This Chicken Congee (Cháo Gà) recipe is a comforting Vietnamese rice porridge made with tender pieces of chicken, ginger, and savory aromatics. It’s an easy, nourishing recipe perfect for sick days or need something gentle on digestion.
Chicken Congee (Cháo Gà)
Easy chicken congee (cháo gà) is a comforting Vietnamese rice porridge made with tender chicken and ginger. It's nourishing, simple, and perfect for any day, especially if you're looking for a gentle meal.
Ingredients
Chicken marinade
- ¼ lb chicken thigh, cut into 1" pieces
- ½ tsp sugar
- ½ tsp salt
- ½ tsp MSG
- ½ tsp ground white pepper
- 1 Tbsp oyster sauce
- ½ Tbsp chicken bouillon
Congee Base
- 1” knob ginger, sliced
- 1 Tbsp garlic, minced
- 2 Tbsp leeks, chopped white parts
- 1-1.5 cups cooked jasmine rice
- 1.5 cups water
- 1 cup chicken broth
- ⅓ cup carrots, chopped
- 1 Tbsp fish sauce
- ½ tsp black pepper
Garnish
- 1 hard-boiled egg
- 1 Tbsp chili oil
Instructions Start Cooking
- In a large mixing bowl, marinate the chicken with the seasonings.¼ lb chicken thigh, ½ tsp sugar, ½ tsp salt, ½ tsp MSG, ½ tsp ground white pepper, 1 Tbsp oyster sauce, ½ Tbsp chicken bouillon
- In a large pot or in a clay pot, sauté the ginger, garlic, and white parts of the leeks for 2 minutes over medium heat.1” knob ginger, 1 Tbsp garlic, 2 Tbsp leeks
- Add in the cooked jasmine rice followed by the water and chicken broth. Let water come to a boil then lower to a simmer, cover and let it cook for 20 minutes.1-1.5 cups cooked jasmine rice, 1.5 cups water, 1 cup chicken broth
- Add in carrots then cover and let simmer for another 10 mins, making sure to stir.⅓ cup carrots
- Add marinated chicken and fish sauce, mix well, and let it cook in the rice for another 20 minutes over low heat.1 Tbsp fish sauce
- After chicken is fully cooked, garnish with black pepper, egg, and chili oil.½ tsp black pepper, 1 hard-boiled egg, 1 Tbsp chili oil
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Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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