For this classic Vietnamese breakfast chicken pice porridge (cháo) adapted from Charles Phan’s Vietnamese Home Cooking, jasmine rice and ginger simmer in an easy chicken broth.
This recipe is featured on our Summer of Clean Eating channel.
Make the porridge:
While the chicken is poaching and cooling, cook the rice. In a large, heavy pot, combine the rice, stock, ginger, and the 2 cups reserved chicken cooking water over high heat.
Bring to the boil, then reduce the heat to maintain a steady simmer. Simmer until the rice is broken and looks like porridge, i hour. Taste and season with salt.
Ladle the porridge into warmed serving bowls and top with the shredded chicken and a sprinkling of pepper. Serve the garnishes in separate bowls at the table, for guests to help themselves.