Cháo Gà — Vietnamese Chicken Rice Porridge

Ingredients

• 2 lb chicken legs and thighs
• ¾ cup jasmine rice
• 2 tbsp glutinous rice
• 9 cups water
• 3 inches ginger, sliced, plus 1 tbsp julienned
• 1 onion, halved
• 3 tbsp fish sauce
• 1 tsp salt
• 4 scallions, sliced
• ½ cup cilantro, chopped
• 1 tsp black pepper
• 2 tbsp crispy fried shallots
• 1 lime, in wedges

Method

1. Toast both rices in a dry pot over medium heat, stirring, until the grains turn chalky white and smell nutty, 4 minutes. Don't skip it — it's the difference between porridge and wallpaper paste.
2. Add the chicken, water, sliced ginger, and onion. Bring to a boil, skim carefully, then simmer partly covered for 25 minutes until the chicken reads 175°F (79°C) at the thigh.
3. Lift out the chicken, cool it enough to handle, and shred the meat, returning the bones to the pot.
4. Simmer another 20 minutes, stirring occasionally and scraping the bottom, until the grains have burst and the porridge is thick but still pourable. Fish out the bones and aromatics.
5. Season with fish sauce and salt, stir most of the chicken back in, and ladle into bowls. Top with the rest of the chicken, julienned ginger, scallions, cilantro, fried shallots, pepper, and lime.