I am sick at this moment . I don’t know how but one day I was fine, and the next I was down. That’s one of the reasons I don’t like it when the seasons transition from one to another. Anyhow, I would like to share with you what food makes me feel better, and helps me get better.
When I am sick, all I want is porridge. Porridge in Vietnamese means “cháo” and it’s made by putting crushed rice in broth or water. There are many types of porridge such as plain porridge, chicken porridge, or rib porridge. I like to eat chicken porridge when I am sick so I will show you how I like to make the porridge.
I used a crock pot for this recipe because it made everything much easier. You can use a regular stock pot and cook it on the stove too but you will have to watch it more. So here’s the recipe.
- 2 cups of regular white rice
- 26 oz of chicken cooking stock
- 2.5 cups of water
- 3 pieces of boneless, skinless chicken thighs (you can buy these in package at Wal-Mart)
- Fish sauce (can substitute this with salt if you like)
- Black pepper
- Wash the rice under water before putting it in the crock pot.
- Pour in the chicken stock, and turn the crock pot on high.
- After 2 hours, pour in water. Add the chicken thighs (no need to cut it up). Add 3 tablespoons of fish sauce or salt. You can always add more when it’s done. Then turn the crock pot down to low heat.
- After 2 more hours, the porridge should be done. At this point, you can use a spatula to separate the chicken as they have been thoroughly cooked.
- Now season the porridge more if you want. Add some pepper and enjoy.
This recipe made plenty of porridge so you can put the rest in the fridge and reheat when you want some. This is certainly not the traditional way the porridge is made in Vietnam but I make it this way because it’s less time consuming. More importantly, all the ingredients are things I already have in my kitchen at the time. If you try out this recipe, let me know how it goes.