A comforting and flavorful Vietnamese rice porridge with tender chicken and aromatic seasonings.
Rinse the long-grain and glutinous rice under cold water until the water runs clear.
Rinsing the rice removes excess starch, preventing it from becoming overly sticky.
Combine the rinsed rice with water in a large pot and bring to a boil.
Use a ratio of about 1 part rice to 6 parts water for a creamy porridge.
Reduce the heat to low, cover, and simmer, stirring occasionally, until the rice breaks down and the mixture thickens, about 45 minutes.
Stirring occasionally prevents the rice from sticking to the bottom of the pot.
Add the shredded chicken, fish sauce, sugar, and poultry seasoning to the pot, stirring gently to combine.
Taste and adjust the seasoning as needed for a balanced flavor.
If desired, crack the eggs directly into the pot, cover, and let them poach in the hot porridge for 5-10 minutes.
The eggs will cook gently in the residual heat, adding a creamy texture.
Ladle the porridge into individual bowls and garnish with chopped scallions, sliced green onions, and a sprinkle of white pepper.
Serve hot for the best flavor and texture.
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