Cháo gà — Vietnamese chicken rice porridge

Rinse the jasmine and glutinous rice together until the water is mostly clear. Drain thoroughly.

Put the chicken, water, onion, shallots, ginger, salt and sugar in a large stockpot. Bring slowly to a gentle simmer, skim foam, partially cover and poach 30–40 minutes. Check the thickest pieces away from the bone; they must reach 74°C / 165°F.

Move the cooked chicken to a clean plate and rest for 10 minutes. Strain the broth, discard the cooked aromatics and measure about 2.2 L; add hot water if needed. Shred the chicken, discarding bones and skin if desired. Keep raw-poultry tools separate and wash them.

Heat the oil in a heavy skillet. Add the drained rice and toast over medium-low heat for 3–4 minutes, stirring, until fragrant but not browned. Stir in the white parts of the scallions for the final 30 seconds.

Bring 2.2 L strained broth to a gentle boil in the stockpot. Stir in the toasted rice, reduce to a steady simmer and cook uncovered for 30–35 minutes. Stir more often during the first 10 minutes to prevent sticking. The grains should soften and open; add hot water if needed for a loose, spoonable texture.

Stir in the shredded chicken and fish sauce. Simmer 2–3 minutes until the chicken is steaming hot throughout. Taste and adjust seasoning only if needed. Serve with scallion greens, cilantro, fried shallots, pepper and lime.

Keep hot until serving. For leftovers, divide the porridge into shallow containers and cool rapidly, ideally within 1 hour. Refrigerate at or below 4°C / 40°F and use within 24 hours. Reheat only once until steaming hot throughout. Discard perishable food left at room temperature for more than 2 hours.