Vietnamese Chicken Rice Soup (Chao Ga)
A chicken soup with rice, ginger, green onions and coriander.
Ingredients
3 pounds chicken with liver and gizzards
6 tablespoon perfumed rice (basmati)
2 large white onions, sliced
4 tablespoon fresh ginger, finely chopped and peeled
2 green onions, thinly sliced
1 tablespoon fresh coriander, chopped
3 tablespoon Nuoc Mam sauce (fish Sauce)
4 teaspoon vegetable oil or chicken grease
2 teaspoon salt
1/2 teaspoon pepper (or more)
Instructions
1. Pour 6 cups of water in a large pot, add the chicken, gizzards and liver, the onions, 3 tablespoon ginger, the nuoc mam, salt and pepper. Poach the chicken for 40 minutes, uncovered. Remove the scum often. Take out chicken, strain and save the bouillon. Cool.
2. Cut the chicken breast in thin slices, save the thighs for another use. Thinly slice the liver and gizzard.
3. Heat oil in pan, pour in the rice and cook 3-4 minutes. Pour the bouillon on the rice and cook slowly for 25 minutes. Check soup for seasonings.
4. Dish soup into bowls; add the liver, gizzards, the chicken, the rest of the ginger, the green onion and the coriander. Serve steaming hot.
Kathleen Auzas