Cháo Gà Recipe (Vietnamese Chicken Congee)

Mix the two types of rice together, then wash them under running water. Let them drain.
Process the vegetables: cut ginger into thin slices; halve the shallots; cut the leek into short strips
Finely chop the coriander, scallion, perilla, and laksa leaves.
Cut each straw mushroom in half and dice the carrot into bite-sized cubes.
Put the whole chicken in the stock pot. Fill the pot with 3.5 - 4 liters of water. Add shallots, leeks, onions, ginger, dried jujube fruits, white wine, and salt to the pot.
Cook on medium heat for 30 - 40 minutes. Skim the foam while cooking.
In a skillet, lightly roast the rice and constantly stir it to avoid burning. Take the skillet off when the rice turns slightly golden brown and releases a faint fragrance.
Remove chicken and other ingredients from the pot, except for the dried jujube fruits. Add roasted rice, lotus seeds, and carrot cubes to the pot. Cook on medium heat for 10 minutes. Occasionally stir the rice.
Add straw mushrooms to the pot, stir gently, turn down the heat (to avoid thickening the congee too much), and cook for another 5 - 10 minutes.
Shred the chicken meat into bite-sized pieces or strips.
Transfer it to the pot.
Add fish sauce and brown sugar to taste.
Serve chicken congee with chopped laksa leaves, scallion, perilla, coriander, and bean sprouts. If possible, add some fresh chili, lime juice, or black pepper garnishes.