{April 3, 2013}


I made a rice porridge for my mom when she was sick. You could easily turn it into Chao Ga (chicken porridge in Vietnamese)

Ingredients for a small pot (enough for a couple of bowls):

  • 1 1/2 cup H20
  • 1 1/2 cup chicken broth
  • 1/2 cup washed rice
  • 3/4 tbsp fish sauce
  • 1/4 tsp sugar
  • 1-2 bunches of chopped green onions
  • 1 thumb of ginger chopped
  • 1 chicken breast (optional)
  • Salt & Pepper to taste

Just add the water, chicken broth, rice, and ginger into the pot. Occasionally stir, bring to a boil and then simmer on low for however long it takes to get to a porridge-y consistency. It takes about 30-60 minutes. Add in the green onions. My mom prefers her soup thin, so I had to keep adding a lot more water throughout cooking. I probably added more than a cup extra. If adding chicken, boil it in water first for about 25 minutes until done. Shred it when cooled and add back into the porridge after the porridge is done. Add salt & pepper to taste.

Over the years I realized this stuff is really comforting when you don’t feel like eating the same old too bland or too salty canned soup.