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Chicken Rice Porridge With Century Egg -Cháo Gà Hột Vịt Bắc Thảo

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Chicken Rice Porridge With Century Egg -Cháo Gà Hột Vịt Bắc Thảo

Course Main Dish
Cuisine Vietnamese
Servings 8 People

Ingredients

Wash The Chicken:

  • 1 Whole Free Range Chicken
  • 1 Tablespoon Salt

Add To The Pot:

  • 20 Cups water
  • 1 Tablespoon Salt
  • 2 Tablespoons Totole Chicken Flavor Soup Base Mix
  • 9 Cups Cooked Rice
  • 1 Knob Ginger 3 ½” long ( Peeled and Sliced )

Boil The Following:

  • 6 Preserved Peedan Duck Eggs ( Also known as Century Eggs )

Garnishes:

  • Vietnamese Coriander ( Rough Chopped )
  • Green Onions ( Chopped )
  • Cilantro ( Chopped )
  • Chopped Roasted Peanuts
  • Ground Fresh Chili Paste
  • Fried Red Onions
  • Maggi Seasoning
  • Black Pepper

Supplies Needed:

  • 10 Quart Pot
  • Fine Mesh Sieve

Instructions

  • Wash the chicken with 1 tablespoon of salt then set aside.
  • Fill a large pot with 20 cups of water.
  • Add in 1 tablespoon of salt.
  • Add in 2 tablespoons of Totole Chicken Flavor Soup Base Mix.
  • Add in 7 cups of cooked rice.
  • Add the sliced ginger.
  • And lastly, add in the chicken. Bring it to a boil.
  • During the entire cooking process, be sure to remove any scum, fat or foam from the top of the porridge.
  • Once the porridge has come to a boil, cover and reduce the heat to Medium-Low. Stir occasionally to prevent the porridge from sticking to the bottom of the pot.
  • After cooking for 30 minutes, check the chicken to see if it is thoroughly cooked. Cook for a few minutes more if necessary. Then remove the chicken from the pot upright (as shown in the photo ) so that the rice slides right off of the chicken.
  • Then allow the chicken to cool.
  • Once the chicken has cooled, shred the chicken and discard the bones. Then set it aside.
  • After removing the chicken from the pot, turn the heat up to Medium-High to bring the porridge back to a boil. Then cover and reduce the heat to simmer for another 40 minutes or until the porridge has thickened to your desire.
  • While the porridge is simmering, start boiling the duck eggs. Place the duck eggs in a saucepan and add enough water so that the eggs are submerged. Bring the water to a boil, then reduce the heat to simmer for 20 minutes.
  • Remove the eggs from the pan and run some cold water over them . Then place the eggs in a bowl of cold water to cool .
  • Once the eggs have cooled, peel them and cut them into wedges.
  • Add the cooked duck eggs to the porridge in the last few minutes of the cooking process to warm them through.
  • When you are ready to serve the porridge, place some of the shredded chicken into a bowl then ladle some of the hot porridge over the chicken along with a wedge or two of the duck egg. Then add your garnishes of choice: Vietnamese coriander or chopped cilantro with the chopped green onions, chopped roasted peanuts, fried red onions, ground fresh chili paste.
  • Lastly add a drizzle of Maggi Seasoning and a sprinkle of black pepper

Notes

Below are some of the brands used in this recipe:
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