Chao
Chao made with chicken and rice in the Porridge style is traditionally Vietnamese. It is extremely comparable to the Chinese version, which is also known as jook or chicken congee. Both of these names refer to the same dish. For a dish that is uncomplicated but still delicious, the chicken and rice are combined with some basic seasonings and a base made of chicken broth.
The thickness of the chao ga and its consistency can differ significantly from one region to another, and even from one household to the next. When it comes down to it, it all depends on personal preference. Our current rendition is thicker, more resembling a porridge than a soup, and it helps you feel nice and full for a longer period of time.
Why do people like Chao
When my kids start showing signs of having a cold, the first thing I make for them is chao ga. As I was growing up, it was always a meal that was nourishing and healing for both my family and I, and now that I am an adult, I enjoy preparing it for my sons.
It is so simple and quick to make this dish at home with basic and wholesome ingredients, and it is served with this Vietnamese chicken salad, which is an excellent way to utilise the remaining chicken meat from this recipe. Check out the recipe below for an easy and extremely delicious chicken chao that the whole family will adore.
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Ingredients that go into Chao
- The Entire Chicken - Because the meat is more flavorful and has a chewier consistency, free range chicken, also known as Gà I B ("walking chicken" in Vietnamese), is the best option. Chicken raised without confinement is widely available in the area's Asian markets and even at Whole Foods Market.
- It is acceptable to use conventional chicken or even chicken thighs in its place if you do not have access to free-range chicken. Because it does not contain enough fat, chicken breast will become overly dry if it is boiled for an extended period of time, so I do not recommend using it. Also, "no fat" equals "no flavour."
- Onion – The sweetness of the porridge can be enhanced by the addition of an entire onion.
- Ginger – Offers a fragrant experience that is second to none and is an excellent component for warding off a cold and calming an upset stomach.
- Salt – I use Kosher salt.
- I really enjoy the flavour that this natural mushroom seasoning brings to my soups and broths. This seasoning includes vitamin B and calcium in addition to mushroom powder, salt, mushroom extract, and mushroom extract powder. It not only imparts an umami taste, but also brings out the natural chicken flavour that is already present in the stock, eliminating the need to add MSG. You can find it in the section of the store that deals with seasonings at most Asian markets, such as HMart.
- Rice scented with jasmine You can use rice that has either been cooked or left uncooked. I strongly suggest using rice that has not been cooked. Within this recipe for chao ga, the rice is roasted, which imparts an additional flavour. Rice that has not been precooked will require more time to cook and will produce chao that is less thick. Rice that has already been cooked will speed up the cooking process and result in a broth that is thicker.
- The garnish— There are a lot of different options available; I like to use green onions, cilantro, lime, and ground pepper. You could also put in fried shallots, chilli sauce, and soybean sprouts, as well as rau ram, which is a type of Vietnamese cilantro that is sold in Asian grocery stores.
How to cook Chao
Making chao ga is a very simple process. I am not joking when I say that you place everything in the pot and then allow it to simmer for approximately forty minutes.
Performing the Preparations and Creating the Broth
- A pot of 6-8 quarts in capacity should have the chicken, onion, ginger, salt, and mushroom seasoning added to it. Fill the pot with approximately 4 quarts of water (preferably filtered water), or with as much water as is necessary to cover the chicken and other ingredients.
- Raise the temperature until it reaches a boil, and then turn it down to a simmer. Cook for approximately forty minutes.
- It is important to keep in mind that the cooking time for a larger chicken will increase accordingly.
- When the chicken is done cooking, remove it from the oven and put it somewhere else to rest while it cools down.
- Prepare the oatmeal porridge.
- Rice that has not been cooked should be thoroughly rinsed and drained before use. The rice should then be roasted in a pan over medium heat; first, a little bit of oil should be added to the pan, and then the rice should be added. Roast the rice until it is completely dry. After adding the rice to the broth, keep the heat at a simmer for another 20 to 30 minutes, or until the rice is fully cooked and has expanded.
- I use approximately three quarters of a cup of uncooked rice for every four quarts of water. You can use less rice if you prefer the chao to have a consistency that is more watery, and you can use more rice if you prefer a broth that is more thick.
- To make rice that is already cooked, use approximately half a cup of rice and simmer it for approximately fifteen to twenty minutes.
- Give It to You
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What can Chao be served together with
When you are ready to eat, use a fork or your hands to shred the chicken meat into pieces that are easily chewable. In most cases, I only shred as much as I need for the meal itself. If you want to keep the meat from drying out while storing the chicken in the refrigerator, it is best to keep the chicken in its whole form.
Place some of the chao in a bowl and then top it with the pieces of chicken.
To finish, sprinkle the dish with ground pepper, cilantro, and green onions, and add a squeeze of lime for some acidity.
Other popular Vietnamese food
Besides Chao, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
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