Vietnamese Chicken Porridge (Chao Ga)

Chicken Stock
1 Chicken bone
2 chicken thigh
1 yellow onion ~ halves
Salt to taste
3 litre water

1 cup rice ~ wash & drained
2 shallots ~ halves
3 sliced ginger

Directions:

1. In a large pot, add water, chicken bone, chicken thigh, onions & salt.  Bring to a boil then simmer for 30 mins.
2. Dish out all the ingredients.  Strain the chicken stock into another pot.  Bring to boil again.
3. Add the shallots, ginger & rice.  Cook the rice as normal porridge.  Keep stir the rice so that it will not burn on the bottom.
4. Low the heat to simmer & cook for 30 mins, stirring regularly.  If the porridge too thick, add more hot water or hot stock.
5. Shred the cooked chicken & set aside to prepare later use.
6. To garnish the porridge, top with shredded chicken, couple of You Tiao, chopped coriander & serve hot.