So, let's cook, Chao Ga

Chao ga, or Chao gio ga is a dish that froth hard and made on Masterchef australia 2020 back to win, yeah I cried a lot that hahahah.

It's our equivalent of chicken soup, its chicken congee and super tasty. Like a warm hug in a bowl and easily feeds a whole family.

Recipe below


1 Whole free range Chicken blanched
1 onion peeled
½ a daikon peeled and halved
1 golf ball size piece of ginger smashed
2 shallots peeled
salt
½ cup jasmine rice rinsed and soaked for an hour
½ cup glutinous rice rinsed and soaked for an hour
1 tablespoon caster sugar
1 tablespoon fish sauce
2 teaspoons chicken bouillon powder


METHOD:

In a large stock pot on high, place chicken, 10 litres of water, onion diakon, ginger, shallots and salt. Bring to the boil and remove scum. Cook until just cooked (35-50 minutes depending on chicken size. Piece chicken with a skewer and if the juice runs clear it’s cooked) Remember to occasionally skim the foam as it’s cooking. Remove chicken to an ice bath to stop it from cooking, shred the meat and set aside for the salad.
to the cooking liquid add rice, sugar, fish sauce and chicken bouillon powder. boil the rice for 10 minutes, turn the heat off and leave the congee covered for 30-45 minutes untouched. Turn the heat back on the boil for a further 5 minutes to bring the temperature back up. It is now ready to serve.

Shredded chicken from above
2 cups of green cabbage shredded
1 cup of purple cabbage shredded
1 carrot shredded
1 red onion shredded
1 cup of vietnamese mint leaves
½ cup coriander leaves
⅓ cup nuoc mam dressing from page() + more for dipping
3 tablespoons of crispy fried shallots
2 tablespoons of roasted crushed peanuts from page

METHOD:

In a large mixing bowl combine shredded chicken, cabbages, carrots, onions, vietnamese mint and coriander. Move to a large serving platter and dress with nuoc mam, top with shallots and peanuts and serve with a bowl of congee and a dipping dish with extra nuoc mam.