Vietnamese Rice Soup with Chicken (Cháo Gà)

配料

2 quarts low-sodium chicken broth

1 cup Japanese-style short-grain rice

3 medium garlic cloves, finely grated

2 teaspoons finely grated fresh ginger

1 bunch scallions, thinly sliced, white and green parts reserved separately

Kosher salt and ground black pepper

Two 8- to 10-ounce boneless, skinless chicken breasts

1 tablespoon fish sauce

½ cup lightly packed fresh cilantro, chopped

步骤

In a large pot over medium-high, combine the broth, rice, garlic, ginger, scallion whites and ½ teaspoon black pepper. Bring to a boil, then add the chicken breasts. Cover, reduce to low and cook, adjusting the heat to maintain a gentle simmer, until the thickest part of the chicken reaches 160°F, 18 to 24 minutes.

Using tongs, transfer the chicken to a medium bowl and set aside. Bring the rice mixture to a rapid simmer over medium, then stir in the fish sauce. Cover and continue to cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the broth is thickened and the grains of rice no longer settle beneath the surface, about 20 minutes.

While the rice continues to cook, shred the chicken and set aside. When the rice and broth are ready, taste and season with salt and pepper, then ladle into individual bowls. Top with shredded chicken, scallion greens, cilantro and additional pepper.

备注

This hearty bowl of soupy rice is known as cháo in Vietnam and frequently is eaten for breakfast. Seasoned with modest amounts of garlic, ginger and fish sauce, our version is built from simple, satisfying flavors. The soup will continue to thicken as it stands; to adjust the consistency, stir in water or broth a few tablespoons at a time.