Vietnamese Steamed Chicken & Mushroom Rice Porridge (Cháo Gà Nấm)
A comforting and savory Vietnamese porridge, featuring tender chicken breast, earthy mushrooms, and aromatic ginger, simmered to perfection and garnished with fresh herbs. A warm and hearty start to an active day.
Ingredients
- Chicken Breast120 g
- Jasmine Rice40 g
- Chicken Broth200 ml
- Fish Sauce10 ml
- Spring Onion10 g
- White Pepper1 g
- Sesame Oil5 ml
- Mushroom100 g
- Ginger10 g
- Cilantro5 g
Instructions
- 1Step 1
Rinse jasmine rice thoroughly. In a small saucepan, combine rinsed rice with chicken broth and bring to a boil.
- 2Step 2
Reduce heat to low, cover, and simmer for 10-12 minutes until rice is tender and porridge-like. Stir occasionally to prevent sticking.
- 3Step 3
While rice cooks, thinly slice chicken breast and mushrooms. Finely mince ginger.
- 4Step 4
In a separate small pan, heat a drizzle of sesame oil over medium heat. Add minced ginger and cook for 1 minute until fragrant.
- 5Step 5
Add sliced chicken breast and mushrooms to the pan. Stir-fry for 3-4 minutes until chicken is cooked through and mushrooms are tender.
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