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