Vietnamese chicken rice porridge with ginger (Cháo gà)

1. Put the chicken in a large pot with half the peeled, sliced ginger and the halved onion, cover with the water and bring to the boil; skim off the foam.

2. Simmer gently for 40 minutes, then lift out the chicken, let it cool and shred the meat; strain the stock.

3. Wash the rice and toast it lightly in a dry frying pan for 3-4 minutes – this makes the porridge fragrant.

4. Add the rice to the strained stock and simmer gently, stirring often, for 25-30 minutes until the grains break down into a thick, creamy porridge.

5. Season with fish sauce and salt and stir in the rest of the ginger, cut into fine slivers.

6. Ladle into bowls, top with the chicken, sprinkle with spring onion, coriander, pepper and crispy shallots and serve with lime wedges.

Tip: Vietnam's "healing food", eaten for breakfast, when recovering from illness or on cool evenings. If it thickens as it stands, loosen it with a little hot water or stock.