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Vrinda Essence

@vrindaessence

9 days ago

Photo by Vrinda Essence on October 09, 2026. May be an image of text.

Photo by Vrinda Essence on October 09, 2026. May be an image of one or more people, makeup, dress and text.

Photo by Vrinda Essence on October 09, 2026. May be an image of text.

Photo by Vrinda Essence on October 09, 2026. May be an image of perfume, poster and text.

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Posted On: October 10th 2026, 02:56 am

Celebrate Navratri 2026 with Vrinda Essence, your trusted incense shop in Bhiwadi. Enhance devotional moments with our premium dhoops, agarbatti, and aromatic collections rooted in tradition and gratitude.
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RICE CONGEE USING A ROTISSERIE CHICKEN (CHAO GA)

INGREDIENTS
1 rotisserie chicken
1 onion, peeled
4 to 5 slices ginger (about ⅛-inch thick)
8 cups water
1½ cups white rice, rinsed (I used jasmine rice)

FOR SEASONING
Fish sauce
Chicken bouillon
Salt
Sugar

FOR SERVING
Chopped cilantro
Chopped scallions
Fried shallots
Julienned ginger
Black pepper
Instructions

1. Shred all of the meat from the rotisserie chicken and set aside. Place the chicken bones, carcass, and skin into a large pot along with the onion, ginger slices, and water. Bring to a boil, then reduce the heat to a simmer. Simmer for 30 to 45 minutes to create a simple chicken stock.

2. Remove and discard the bones, onion, and ginger, leaving only the broth in the pot.

3. Add the rinsed rice to the broth. Simmer for 45 to 60 minutes, or until the congee reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

4. Season to taste with fish sauce, chicken bouillon, salt, and/or sugar.

5. Add half of the shredded chicken into rice congee (save other half for chicken salad) Garnish with scallions, cilantro, fried shallots, julienned ginger, black pepper, and any other toppings you enjoy.

NOTE
For a thicker congee, simmer longer.
For a thinner consistency, add more water or broth as needed.
Adjust the seasonings to your taste preference.

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