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Quick Version: Rice Porridge and Chicken Cabbage Salad Recipe

Vietnamese Rice Porridge and Chicken Cabbage Salad | Chao Goi Ga

By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Vietnamese Rice Porridge and Chicken Cabbage Salad is a wholesome meal combining creamy rice porridge with a refreshing salad of shredded chicken and crisp cabbage, dressed with herbs and a light vinaigrette.

Ingredients

Ingredient:

  • 1 ½ cups jasmine rice grains, rinse until water turns clear

Broth:

  • 1 whole chicken
  • 2 chicken breasts, bone in preferred
  • 4 drumsticks
  • 32 oz low sodium chicken broth
  • 1 whole onion, peeled and leave intact, charred
  • 1 large shallot, peeled, charred
  • 3 inch ginger, peeled, charred
  • 4 inch daikon, peeled, cut into fourths, lengthwise
  • 1 Tbsp kosher salt
  • 2 Tbsp mushroom powder
  • 2 Tbsp fish sauce
  • bunch cilantro stems, leaves removed
  • 4 green onions, cut into thirds

Salad dressing:

  • 1 cup white vinegar
  • 2 tsp black pepper
  • ¼ cup sugar
  • 1 Tbsp kosher salt

Salad mix:

  • 1 whole cabbage, julienned
  • ½ cup rau ram (if you don't have it you can substitue with basil), roughly chopped
  • ½ cup mint leaves, roughly chopped
  • ½ red onion, thinly sliced, soak in ice cold water
  • 2 red bell peppers, julienned
  • 1 cup carrots, peeled, julienned
  • ¼ cup cilantro, chopped
  • 1 cup bean sprouts

Garnish for salad:

  • 3 large shallots, peeled, thinly sliced and fried
  • ½ cup peanuts, roughly chopped
  • ½ cup fish dipping sauce, topped with grated ginger
  • cilantro, chopped

Garnish for rice porridge:

  • green onions, chopped
  • cilantro, chopped
  • black pepper

Optional:

  • Chinese donut (Chao Quay), to dip in rice porridge

Instructions

  • Rinse rice grains several times until water is clear. Drain and set aside to dry.
  • In a large 9 quart pot, add all ingredients for the broth.
  • Fill the pot to the rim with water.
  • Bring it to a boil, then turn heat down to medium and have it at a medium simmer for 60 minutes to poach the chicken. The chicken breasts only need to be cooked for 20 minutes, so you can pull them out before the whole chicken is done. To check if whole chicken is done, insert a knife in the thigh and meat comes out clear.
  • Periodically skim off any foam on top.
  • Once cooked, remove chicken and place in an ice water bath so that it doesn’t darken.
  • Remove chicken from water and shred or cut into bit size pieces. You will add the chicken to the salad.
  • Strain broth. SAVE THE BROTH and set aside.
  • In the same pot, after the broth has been removed, pan fry the rice on medium high heat for one minute.
  • Stir constantly so the rice does not stick to the pot.
  • Pour broth into pot and bring to a boil.
  • Then lower the heat to medium low and cook the rice for 30 minutes, stirring often so rice does not stick to the bottom.
  • Mix all ingredients for the salad dressing. Set aside.
  • In a large bowl, add all the ingredients of the salad mix and top it with the shredded chicken.
  • When ready to serve, pour salad dressing and toss.
  • Garnish salad with fried shallots, cilantro and peanuts.
  • I like to add ginger to the fish dipping sauce, and pour a spoon or two of this mix over the cabbage salad.
  • Garnish rice porridge with green onions, cilantro and sprinkle with black pepper.

Notes

As an option, you can dip a Chinese donut (chao quay) in the rice porridge.

Nutrition

Serving: 1portion | Calories: 954kcal | Carbohydrates: 79g | Protein: 75g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 228mg | Sodium: 5541mg | Potassium: 1519mg | Fiber: 7g | Sugar: 17g | Vitamin A: 6516IU | Vitamin C: 75mg | Calcium: 130mg | Iron: 5mg

Equipment

  • 9 Quart pot