Friday, January 29, 2016

Chao Ga and Goi Ga (Vietnamese Chicken Congee Porridge and Chicken Salad) Recipe

Chao Ga and Goi Ga (Vietnamese Chicken Congee and Chicken Salad) Recipe


Chicken Stock
1 Whole Chicken
1 tsp. Kosher Salt
1/2 tsp. Kosher Salt

Chicken Congee
1 cup Jasmine Rice
Chicken Stock
1 tsp. Kosher Salt or to taste
1 tsp. Sugar or to taste
1 chopped Green Onion
Black Pepper
Chicken Meat
chopped Vietnamese Mint

Chicken Salad
Chicken Meat
1 Bunch Vietnamese Mint
1/2 Cabbage
1 Carrot
2-3 Tbsp. Vinegar
1 Tbsp. Sugar
1/2 tsp. Kosher Salt
Black Pepper
2 Shallots
Salt and Black Pepper mixture

First, rub about 1 tsp. of Salt onto about 3 lb Chicken. Rinse with water and set aside.
Fill a large pot with water.  Add in 1/2 tsp. Kosher Salt. Add in the Chicken. Bring to a simmer.  Remember to turn chicken after 15 minutes.
Let it cook for about 30 minutes or until cooked.Then remove from pot and set the Chicken aside to cool. Save the Chicken stock to cook the congee.
In a different pot, rinse 1 cup Jasmine Rice.  Pour in the chicken stock from the other pot.Set it on the stove to cook.
Remember to stir so the rice doesn't stick to the bottom of pot.  Let it simmer until the rice expand and looks like this.
Then season the congee with 1 tsp. Salt and 1 tsp. Sugar, you can season to your taste. Continue to let it simmer.
When the Chicken has cooled down, you can tear the meat off the bone.  The meat will come off easily since it should be tender.
Divide the Chicken meat into two bowls, one bowl is use for the Congee and the other is for the Salad.
When the congee is ready, add in the Chicken, mix.  Add in some chopped Green Onions and some Black Pepper.
Pour into a bowl when you're ready to serve and garnish with some chopped Vietnamese Mint.

Next to make the Chicken Salad you will need to peel and cut 1 Carrot into strips.  Slice 2 Shallots and set aside. Slice 1/2 of a Cabbage and set aside.
Chop 1 bunch Vietnamese Mint, put into a bowl and set aside.

To make the dressing for the Chicken Salad, in a small bowl add in the sliced Shallots, 2-3 Tbsp. Vinegar and 1 Tbsp. Sugar. Mix well and set aside.

In a large bowl add in the sliced Cabbage, Carrot, Chicken, Shallot dressing with Vinegar, 1/2 tsp. Kosher Salt, some Black Pepper and chopped Vietnamese Mint.
Mix the the salad and it's ready to enjoy. Serve with Chicken Congee, enjoy two healthy dishes.

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