Rice Porridge with Chicken and Lemongrass

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Rice Porridge with Chicken and Lemongrass (Chao Xa Ga)
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
4-6	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
9 cups chicken stock made with whole chicken and without ginger	2 stalks lemongrass, outer leaves and tough green tops removed, root ends trimmed, and stalks cut into 1-inch pieces and lightly crushed	2 to 3 red bird's eye or Thai chiles, stemmed
2 tablespoons fish sauce	1 cup jasmine rice or similar rice	2 cooked chicken legs, boned, skinned, and shredded (from making stock)
coarse sea salt	1/2 cup julienned saw leaves, or cilantro leaves	1 lemon, sliced in wedges

`1`	Pour the chicken stock into a pot and bring it to a gentle boil over medium heat. Reduce the heat to medium-low, add the lemongrass, chilies, and fish sauce, and simmer for 30 minutes. Add the rice and cook, uncovered, for 1 hour more.
`2`	Add the shredded chicken, season to taste with salt, and cook until heated through, about 15 minutes. Divide among 4 to 6 large soup bowls, garnish with saw leaves, and squeeze 1 wedge of lemon over each serving.

Vietnamese Dessert

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Picture Tour Show	How to Cook Beef	How to Cook Chicken	How to Cook Fish	How to Cook Pork	How to Cook Shrimp	Using Herbs- Spices	Using Cooking Oil

Rice Porridge with Chicken and Lemongrass (Chao Xa Ga)