Vietnamese · beginner
Vietnamese Chicken And Shiitake Rice Porridge
A velvety jasmine rice porridge cooked with tender shredded chicken, sliced shiitake mushrooms, ginger, and crispy shallots.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large pot, combine rinsed rice, chicken stock, chicken thighs, and ginger matchsticks; bring to a boil over high heat.
- 02
Skim foam from surface, lower heat to medium-low, cover partially, and simmer for 25 minutes.
- 03
Remove chicken thighs using tongs, let cool briefly, and shred meat into bite-sized pieces with two forks.
- 04
Return shredded chicken to pot along with sliced shiitake mushrooms and fish sauce.
- 05
Simmer uncovered for 12-15 minutes, stirring occasionally, until rice breaks down into smooth porridge.
- 06
Stir in white pepper, ladle into warm bowls, and garnish with sliced scallions and fried shallots.
A LITTLE KITCHEN KNOW-HOW
Starch-Breakdown Simmering
Gently boiling raw rice in broth breaks down rice starches naturally to thicken liquid into a smooth congee texture.
Notes from the kitchen
- Stir porridge periodically near the end of cooking to prevent rice starch sticking to the bottom.
- Shredding cooked meat instead of chopping keeps chicken tender inside hot soup broth.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
