Chao Ga (Vietnamese Chicken Rice Porridge with Ginger)

Rinse 180g rice three times in cold water until the runoff is less cloudy, then soak for 20 minutes.

Drain it in a sieve until water no longer drips heavily, so the broth thickness stays predictable.

Put 500g chicken thighs, 1800ml water, 25g sliced ginger, and 1 onion in a pot.

Bring to a boil over high heat, skim foam as it rises, then lower to medium to keep the broth clean.

Simmer over medium heat for about 25 minutes, until the chicken is cooked through and the broth turns pale and opaque.

Avoid a violent boil, which can make the liquid muddy and reduce it too quickly.

Lift out the chicken and let it cool for 5 minutes, then shred it finely along the grain.

Strain the broth through a fine sieve to remove ginger and onion pieces, and return the liquid to the pot.

Add the soaked rice to the strained broth and cook over low heat for about 25 minutes.

Stir every 3 minutes, scraping the bottom, until the grains break down and the porridge looks thick and creamy.

If the porridge is too thick, loosen it with a little hot water, then season with 2 tbsp fish sauce.

Return the shredded chicken just to warm through, ladle into bowls, and finish with sliced scallions and black pepper.