Rice Soup with Chicken – Chao Ga

Roast chicken rinse, dry, remove the giblets and cut into quarters.

Make with the water in a pot for half an hour.

Remove chicken pieces and cool.

Continue to cook soup over low heat.

Rinse long grain rice, place in a colander and drain.

Add long-grain rice to soup, make at high heat at the beginning, then at low heat for 60 min.

Debone chicken and cut into small pieces.

Clean ginger and cut into tender strips.

Clean and rinse mushrooms and celery.

Add celery, chicken, mushrooms and some of the ginger strips to the soup, simmer for another ten minutes.

Season with salt and pepper.

Briefly rinse and dry cilantro sprigs and chop finely.

Mix nuoc mam sauce with remaining ginger strips and peppers and pour into a dessert bowl.

Serving: Pour the soup into a large bowl, sprinkle with chopped cilantro and freshly ground pepper.

Drinks: Herbal tea

Tips: When cooking, you must make sure that there is always enough soup, if necessary you can add water, otherwise the soup will burn. As a precaution, always keep the liquid at a mild heat.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!