Chao Ga

🔥 Prep

• Rinse the 300 g chicken and cut it into bite‑sized cubes (about 2 cm).
• Rinse 0.5 cup of rice under cold water until water runs clear.
• Peel the ginger (1 piece) and finely mince it.
• Finely chop the scallion (1 tbsp).
• Measure out 1 tbsp of fish sauce and set aside.

🔥 Cook

• 1. In a medium pot, combine the rinsed rice and 2 cups of water, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes until the rice starts to break down.
• 2. Add the diced 300 g chicken to the pot, increase heat to medium and cook for 5 minutes, stirring occasionally.
• 3. Stir in the minced ginger and let the mixture simmer for 3 minutes to release aroma.
• 4. Pour in the 1 tbsp fish sauce, then add another 1 cup of water (or enough to reach a porridge‑like consistency) and bring back to a gentle boil.
• 5. Reduce heat to low and simmer, partially covered, for 20‑25 minutes, stirring every few minutes, until the chicken is tender and the porridge is creamy.
• 6. Taste and adjust seasoning with an extra pinch of fish sauce if needed; keep on low heat for a final 2 minutes to meld flavors.
• 7. Remove from heat, sprinkle the chopped scallion on top, and let sit for 1 minute before serving.

🔥 Serve

• Ladle the hot cháo gà into individual bowls.
• Garnish with extra chopped scallion and a drizzle of sesame oil if desired.
• Serve with side of sliced fresh cucumber or pickled vegetables for crunch.
• Accompany with lime wedges and sliced chili for those who like extra zing.