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Chick'n rice porridge

Vietnamese Vegan Chicken Rice Porridge (Cháo Gà chay)

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  • Total Time: 1 hour
  • Yield: 4 people 1x


Rice porridge is my comfort food, especially when it's cold or when I'm feeling under the weather. It's like a warm hug in a bowl, and give me nostalgia for childhood days. This recipe keeps it simple with rice, mung beans, carrot and vegan shredded chick'n made from king oyster mushroom.


Units Scale
  • 1 cup rice (I used jasmine rice, you can also use short-grain rice or glutinous rice)
  • 16 cup water
  • 1/2 cup split mung beans
  • 1 thumb-sized ginger
  • 1 big or medium carrot
  • 150 g king oyster mushroom (or you can use vegan chicken)
  • salt and pepper
  • 2 stalk green onions


  1. Wash the rice 3 times in a big pot. Boil 10 cups of water. Pour the water in the pot and bring to a boil.
  2. Slice the ginger (don't have to be too thin).
  3. Add the ginger slices and mung beans to the pot, close the lid and let it simmer for 45 minutes.
  4. Meanwhile, wash and dice the carrot into small pieces. Shred the king oyster mushroom using a fork or by hand to resemble the chicken pieces. Thinly slice the green onions.
  5. In the last 15 minutes, add more water to reach the desired consistency. I added 3 more cups of water, as I don't like my porridge too thin. You can add more or less water depending on your liking.
  6. Add the seasoning, carrot pieces and shredded mushroom into the pot. Simmer for the remaining time.
  7. Thinly slice the green part of the green onion. Add them to the pot (save about ⅓ for garnish) and mix well. Turn off heat.
  8. Serve the rice porridge in a bowl and garnish with the remaining green onions.


This leftover from this recipe can be refrigerated. You can make a big pot, store in the fridge or freezer and pop it in the microwave to reheat.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: vietnamese