Editorial sample recipeVietnamesebeginnerhalaldairy-freegluten-free

Vietnamese Chicken And Shiitake Rice Porridge

Name: Vietnamese Chicken And Shiitake Rice Porridge
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 150 g Jasmine rice, rinsed and drained; 350 g Boneless skinless chicken thighs; 120 g Fresh shiitake mushrooms, sliced; 20 g Fresh ginger, cut into thin matchsticks; 1.5 L Halal chicken stock; 2 tbsp Halal fish sauce; 3 stalks Scallions, thinly sliced; 2 tbsp Fried shallots; 0.5 tsp Ground white pepper

A velvety jasmine rice porridge cooked with tender shredded chicken, sliced shiitake mushrooms, ginger, and crispy shallots.

Prep: 15 min
Cook: 40 min
Total: 55 min

AI-generated illustration of Vietnamese Chicken And Shiitake Rice Porridge

AI illustration

Technique to learn

Starch-Breakdown Simmering

Gently boiling raw rice in broth breaks down rice starches naturally to thicken liquid into a smooth congee texture.

Instructions

Step 1: In a large pot, combine rinsed rice, chicken stock, chicken thighs, and ginger matchsticks; bring to a boil over high heat.
Step 2: Skim foam from surface, lower heat to medium-low, cover partially, and simmer for 25 minutes.

Step 3: Remove chicken thighs using tongs, let cool briefly, and shred meat into bite-sized pieces with two forks.

Step 4: Return shredded chicken to pot along with sliced shiitake mushrooms and fish sauce.

Step 5: Simmer uncovered for 12-15 minutes, stirring occasionally, until rice breaks down into smooth porridge.

Step 6: Stir in white pepper, ladle into warm bowls, and garnish with sliced scallions and fried shallots.

Cooking tips

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.

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