Chicken and Mushroom Cháo Gà Style Congee
with Garlicky Pak Choi and Spring Onion Chilli Oil
Cháo gà is a silky and savoury dish in Vietnam, where cháo 'porridge or congee' and gá means 'chicken'. It's garnished with shredded chicken and vegetables, crispy onions and spiced infused oil. Carefully heat your oil until smoking before pouring it over the chilli flakes and spring onion, setting it aside to infuse for an explosion of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
10 grams
Chicken Stock Paste
3 unit(s)
Garlic Clove**
120 grams
Sliced Mushrooms
30 grams
Ginger Puree
15 grams
Mushroom Broth Paste
3 unit(s)
British Chicken Thighs
1 unit(s)
Pak Choi
1 unit(s)
Spring Onion
1 pinch
Chilli Flakes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
350 milliliter(s)
Water for the Broth
2 tbsp
Olive Oil for the Drizzle
Utensils
Cooking Instructions and Tips
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and chicken stock paste and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the ginger puree and half the garlic. Stir-fry until fragrant, 1 min.
Add the mushroom broth paste and the water for the broth (see pantry for amount) to the pan of mushrooms. Stir to combine and bring to the boil.
Once boiling, lower the heat to medium, add the chicken thighs and cover with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.
Pop the spring onion and chilli flakes into a small heatproof bowl.
Heat the olive oil for the drizzle (see pantry for amount) in a medium frying pan on high heat. Heat until just smoking, 1-2 mins.
Carefully pour the oil over the spring onion and chiilli flakes and stir to combine. Set aside to infuse.
When the chicken has 5 mins remaining, return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Add the pak choi and stir-fry until just soft, 3-4 mins. Season with salt and pepper. Add the remaining garlic and cook, 30 secs. Remove from the heat.
Once cooked, remove the chicken thighs from the broth and transfer to your board. Use two forks to shred the chicken as finely as you can. Meanwhile, allow the broth to continue to simmer.
Once cooked, fluff up the rice with a fork, then add to the broth and stir to combine. Simmer, 2-3 mins. Taste and season with salt and pepper if needed.
Share the mushroom congee between your bowls. Top with the shredded chicken and pak choi.
Drizzle over the spring onion chilli oil (add less if you'd prefer things milder).
Garnish with the sesame seeds to finish.
Enjoy!
