Shredded Chicken Porridge (Cháo Gà Xé Phay)

Shredded Chicken Porridge (Cháo Gà Xé Phay) is a Vietnamese Street Food which sold by many hawkers, usually by those who also sell Pork Porridge. I understand that in the West, porridge refers more to soft food made by boiling oatmeal or other grains. Here, rice is used instead.
 

 

Anyway, back to our delicious Vietnamese Street Food. When I prepared this batch (which gave me about 5 rice bowl-full), I actually worked harder to get a stronger tasting porridge than usual. On that morning, I bought 3 legs of chicken and got it deboned. I boiled the bones for about 1 hour and used the stock to cook the porridge. I only used meat from 1 leg of chicken and kept the other 2 legs for other use. If you are not keen to spend the extra work boiling chicken stock, you can use plain water instead.
 

 

The usual condiments to this Vietnamese Street Food are ginger, chopped spring onions and fried shallots. Just sprinkle them liberally and add a drop or two of sesame oil and you will get a really nice and homely tasting porridge. By the way, if you prefer to have a smooth consistency, I would suggest that you first soak the rice for 15 minutes and drain before cooking it. Once cooked, and before adding anything else into the porridge, switch off the flame and allow the porridge to cool down for about 15 minutes. Then add some water and boil again whilst stirring. You should get really smooth porridge then.
 

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From VietnameseFood.com.vn