CHICKEN CONGEE (Rice Porridge) Chao Ga Recipe | HONEYSUCKLE

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#BuzyBeez today we have a super comforting Chicken and Rice Porridge that help cure any Spring cold. This video is sponsored by Cuckoo
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About the Cuckoo ICook Q5 Premium Multi Pressure Cooker:

13 Smart Built-In Programs: Our convenient built-in programs feature various cooking modes for cooking and cleaning; Soup, Meat, Vegetables, Rice, Porridge, Browning Fry, Multi cook, Slow cook, Steam Cook, Warmer, Auto clean, Voice Guide, Preset
Digital-Programed Steam Release Valve releases steam automatically when cooking is done or during the keep-warm mode.

Inner Pot: 304(18/10) Stainless Steel Clad Inner pot with non-stick coating (PFOA FREE) can endure high temperature, pressure, and steam.

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Chao Ga Recipe Ingredients:

2 stalks chopped green onions
1 1/2 tbsp chopped ginger
3/4 cup rinsed white jasmine rice
1 pound bone-in chicken breast
salt
6 1/2 cups water
Oil

Saute green onions and ginger in oil on the Browning Fry mode for 3 minutes until fragrant and golden brown.
Add the rice, stir
add the chicken, water and salt.
Close the lid, lock, and set on Porridge for 1:05 minutes.
Remove the chicken and shred.
Serve and garnish with green onions, fried shallots, and fish sauce.

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© 2018 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle

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38 COMMENTS

  1. Amazing recipe. I don’t usually like chao but when I am sick, chao is the number one food for me. Super comforting and friendly to my stomach when I am sick. When I sick, I would love to have chao thit bam (minced pork porridge) with pepper and spring onion. Guarantee the best food for you are sick. I also love chao nam (mushrooms porridge) with minced shrimp, this is my mom best recipe but only when I ask her to do it, other time when I too sick, I am tired to ask her so chao thit bam is beside me, most of the time.

  2. Thank you I do not have a cuckoo so my question is will a power pressure cooker work? I was introduce to this dish by a Vietnamese friend and I love it. I watch your YouTube video to learn how to make my own. Thank you for sharing your recipe.!

  3. This is like the ideal video for recipes. You put in like several minutes of jargon of ppl and personal experience, and a lil touch of instagram. The recipe itself looks fantastic, but honestly i would be watching some other video for the same content.

  4. I’ve always wanted to try congee and tried making it today using this recipe but I added I added more ginger cause I chopped up too much lol. needless to say wish I tried congee earlier, it’s so good. Thank you for this!

  5. LOVE LOVE LOVE my instant pot!>>>ur2.pl/1046 It is definitely not a necessity for everyone, but it has certainly made my life easier. I think the 8 quart version we got is maybe a little large for most people's needs, but I really appreciate the versatility of being able to put a larger quantity into the pot – it's made dishes like stir-fry and rice possible to cook at the same time. If you're on the fence about what size to get, or if you should get one at all, I would say go for it!

  6. I prefer using onion shallot instead of spring onion in the first step of stir fry with ginger because when you cook slowly with high heat in long time it can change the color of spring onion from green to yellow and its taste is a little bit sour. By the way, thanks for sharing your recipe and I love Cháo Gà just like you 😉

  7. This is my favorite way to eat congee! My only drawback is the unseasoned chicken and it’s normal super tough. How ever I only eat chicken breast… how would you marinate the chicken before so it could have mor flavors but match the congee?

  8. I've not been on youtube due to work, but I had to watch this recipe as I love chao! I never get sick so it's not something I eat when feeling ill, I just love eating it. 🙂 I don't think my parents ever made this with ginger, even though I see all other Vietnamese folks doing it on youtube. Also, we don't use the green onions while cooking, only as a garnish. I love that you used the fried shallots on it since it's great on many things savory. One thing that takes it to the next level is to make home made garlic chile oil/sauce…it's delicious in chao or in the Vietnamese chicken noodle soup (easy to make by just heating oil, add a ton of minced garlic until it is lightly golden, turn off the heat and toss in a ton of pepper flakes…put in all things soupy/brothy, including lentil soup, pea soup, and Vietnamese soups!) If you want real depth to your chao, use rotisserie chicken bones and skin to make the broth (don't use any crazy flavor rotisserie, plain is fine) then add rice and continue to cook until the rice soaks up all the broth. Happy birth month, Erisy!

  9. Chinese people call it "jook" and is also comfort food for us. My kids (aged 21 and 28) make it for themselves now… delish, nostalgic and makes them feel good… Even better when topped with crispy fried shallots and sesame oil. We also eat it with a crispy dough cruller (yow toe) which you dip into the congee… so good..

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