Vietnamese Chicken Congee- Chao Ga

Vietnamese Chicken Congee (Cháo Gà)

There are certain recipes that instantly take me back to childhood, and Vietnamese chicken congee, or cháo gà, is one of them.

Whenever someone in the family wasn't feeling well, the weather turned cold, or we simply wanted something comforting, my mom would make a big pot of congee. I can still remember watching her stand over the stove, stirring the rice as it slowly transformed into a silky porridge, filling the kitchen with the aroma of chicken broth, ginger, and fresh herbs.

What makes her version different is a simple trick she's been using for as long as I can remember. Instead of using only regular rice, she combines jasmine rice with sweet rice. As the congee cooks, the sweet rice breaks down and creates an incredibly smooth, rich texture that regular rice alone just can't achieve.

Over the years, I've made a few small adjustments of my own, but this recipe remains largely the same one I grew up eating. Toasted rice adds a little extra depth, sautéed mushrooms bring another layer of flavor, and a splash of CHIN-SU fish sauce ties everything together with the savory richness that Vietnamese cooking is known for.

Topped with shredded chicken, fresh cilantro, green onions, cracked black pepper, and plenty of julienned ginger, this is the kind of meal that feels just as comforting today as it did sitting at my mom's kitchen table years ago.

A note about Fish Sauce:

For congee, a premium fish sauce makes a huge difference because the flavor is built into the broth itself — not just used as a dipping sauce afterward. A good fish sauce adds depth, savoriness, and that unmistakable Vietnamese flavor that gives the congee its authentic taste. We like using CHIN-SU fish sauce because it has a rich and umami flavor.

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Chinsu Hot Sauce

Chinsu Pho Hot Sauce

Chinsu Fish Sauce

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Ingredients

For the Chicken & Broth

• 1/2 chicken (bone-in)

• 2 quarts water

• 1/2 tbsp salt

For the Congee

• 1/2 cup jasmine rice

• 1/2 cup sweet rice (glutinous rice) or short-grain white rice

• 1 quart water

• 2 garlic cloves, minced

• 2 tbsp CHIN-SU fish sauce

• Freshly ground black pepper, to taste

• ~2 cups reserved chicken broth (as needed for your desired consistency)

• 1 cup mushrooms, sliced (optional)

• Scallion ends from 1–2 green onions

Garnishes

• 2–3 tbsp ginger, peeled and finely julienned

• 3 green onions, thinly sliced

• 1 bunch cilantro, chopped

Instructions

1. Make the Chicken Broth

1. Place the chicken in a pot with 2 quarts of water and 1/2 tablespoon salt, water should cover the chicken

2. Bring to a gentle simmer and cook until the chicken is fully cooked through, about 30 minutes. Flip chicken halfway through cooking.

3. Remove the chicken and set aside to cool slightly.

4. Strain and reserve the broth.

2. Prepare the Rice

1. Rinse the jasmine rice and sweet rice until the water runs mostly clear.

2. Drain thoroughly.

3. Add the rice to a pot and toast over medium heat for 3–5 minutes, stirring frequently, until the rice is dry and lightly golden.

3. Cook the Congee

1. Add 4 cups (1 quart) water to the rice

2. Bring to a simmer and cook, stirring occasionally, until the rice begins to swell and puff up, about 25–30 minutes. Be sure to stir often so rice doesn’t burn on bottom of pot.

4. Prepare the Mushrooms

1. While the congee cooks, sauté the minced garlic in a little oil until fragrant.

2. Add the mushrooms and a generous pinch of black pepper.

3. Cook until softened and lightly browned.

5. Finish the Congee

1. Once the rice has started to break down, add 2 cups of the reserved chicken broth.

2. Stir in the sautéed mushrooms and garlic.

3. Add the scallion ends.

4. Continue simmering for another 15–20 minutes, stirring occasionally, until the congee reaches your preferred consistency. Gradually add the reserved chicken broth as needed to thin the congee. It should be smooth and pourable, not thick or gluey. If the rice becomes too thick as it cooks, simply stir in more broth until it reaches the texture you like.

5. Season with fish sauce and black pepper to taste.

6. Serve

1. Shred or chop the cooked chicken.

2. Ladle the congee into bowls.

3. Top with chicken, cilantro, green onions, and julienned ginger.

4. Finish with extra black pepper and additional fish sauce on the side if desired.

Notes

• The combination of jasmine rice and sweet rice gives the congee its rich, silky texture.

• If the congee becomes too thick, simply add more reserved broth or hot water.

• For the most traditional flavor, serve with extra fish sauce and sliced chilies on the side or our Nuoc Cham Sauce.

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Digital Product: A complete guide and recipe for crafting authentic Northern-style beef pho — including our full list of tips and tricks for a flavorful, crystal-clear broth.

Dad’s Pho Spice Mix:
This kit includes almost everything you need to make a proper pot of phở at home including rock sugar, optional MSG, and mushroom powder. Just add bones and a few pantry staples.