Cháo gà

Method

1. 1

   Rinse the rice

   Rinse the rice under cold water for about 1 minute, stirring with your fingers, then drain well. For a slightly starchier porridge, skip rinsing.

2. 2

   Char the aromatics

   Heat a dry frying pan over medium-high heat for 3 minutes. Add the ginger and onion cut-side down and cook for 4 to 5 minutes, turning once, until browned in patches and fragrant.

3. 3

   Poach the chicken

   Put the chicken, water, charred ginger and onion, and salt in a large pot. Bring to a gentle simmer over medium-high heat, skimming foam as it rises, then partly cover and simmer over low heat.

4. 4

   Check the chicken

   After about 35 minutes of gentle simmering, lift the chicken briefly onto a clean plate and check the thickest part of the thigh without touching bone; return it to the pot if it has not reached 74°C (165°F).

5. 5

   Finish cooking the chicken

   Continue poaching at a gentle simmer, checking every 5 to 10 minutes until the thigh reaches 74°C (165°F); 35 to 50 minutes total is a guide, not a limit. Lift the chicken out when cooked.

6. 6

   Rest the chicken

   Rest the chicken on a clean plate for 10 minutes, until cool enough to handle.

7. 7

   Strain and measure the broth

   Strain the broth into a heatproof jug, discard the ginger and onion, and measure 2 litres back into the pot; add water if needed and keep hot over low heat.

8. 8

   Shred the chicken

   Remove the skin if desired, then pull the meat from the bones and shred it; discard the skin and bones, and keep the chicken covered while the rice cooks.

9. 9

   Cook the rice

   Add the drained rice to the hot broth and bring to a boil over medium-high heat. Reduce to low, partly cover, and simmer gently for 30 to 40 minutes, stirring occasionally, until very soft and creamy.

10. 10

    Adjust the consistency

    If the porridge is too thick, stir in hot water 125 ml at a time and simmer over low heat for 2 minutes after each addition, until spoonable.

11. 11

    Season the porridge

    Stir in 3 tbsp fish sauce and the white pepper, then simmer over low heat for 2 minutes. Taste and add fish sauce or salt in small increments until savoury and balanced.

12. 12

    Serve

    Divide the porridge among four bowls, top with the shredded chicken, spring onions and coriander, and serve with lime wedges for squeezing.

Tips

• Skim foam from the broth as it comes to a simmer for a cleaner-tasting, clearer porridge.
• Use a clean plate and thermometer when briefly lifting the chicken to check its temperature.
• Season gradually after the rice cooks, since fish sauce varies in saltiness and the rice absorbs flavour.
• Stir occasionally, more often towards the end, and add hot water as needed for your preferred consistency.

Swaps

• Use short-grain rice for a thicker porridge, checking the texture as it cooks.
• Use flat-leaf parsley instead of coriander if preferred.
• Serve with lemon wedges instead of lime.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently until steaming hot, stirring in a little water to loosen the porridge.