Vietnamese Chicken porridge (Chao Ga)

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A very basic, simple porridge recipe for rainy days or sick days. Very minimal ingredients and very easy to make.

Ratio: 
1 cup of rice: 8-10 cups of water

Ingredients 
- 1 whole chicken
- ginger 
- salt
- pepper 
- sugar 
- chicken bouillin
- onions (about 2-3), can be white, yellow, or shallot onions 
- rice

1. In a large stock pot, add water and bring to boil (almost enough to cover 1 whole chicken). Take about 1-1.5 cup rice (depending on how much you want) and place in cold water for 1 hour - after an hour, rinse the rice and set aside.  

2. Add 2-3 onions, some ginger, and about 1 tablespoon of salt. Add chicken and bring to boil on medium heat. Remove scum. Once it boils, turn heat to low and cover - should be about 30-40 minutes depending on the size. I usually stick a chopstick in the chicken to make sure it's done. Skim the scum off the broth.

3. Remove chicken and strain broth. Rinse chicken under cold water and set aside. Season broth with a little chicken bouillon, sugar. Can add more salt if desired.

When chicken has cooled, tear chicken pieces apart to add to soup later.

4. Add rice to broth and cook for 10-15 minutes. Turn off heat. Let broth sit for 30-45 minutes for rice to expand. When done, remove onions and ginger. Strain additional broth if necessary. 

5. Season some more with salt and pepper, chicken bouillon, sugar. 

6. Top with cilantro and onions. 

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