Thai Breakfast Congee (Rice Porridge) with Chicken and Ginger
A comforting and savory dairy-free rice porridge, flavored with ginger and chicken, a Thai twist on a classic breakfast dish.
10m prep + 45m cook4 servings
Contains wheatContains soyContains fishDAIRY-free
320 cal|25g protein|35g carbs|8g fat|2g fiber
Ingredients
- 1 cup Jasmine Rice
- 6 cups Chicken Broth (low sodium)
- 1 pound Chicken Breast
- 2 tablespoons Ginger
- 2 cloves Garlic
- 1 tablespoon Soy Sauce (Tamari for gluten-free)
- 1 teaspoon Fish Sauce (optional)
- 2 stalks Green Onions
- 2 tablespoons Fried Garlic
- 1/4 teaspoon White Pepper
Instructions
- 1Rinse the jasmine rice under cold water.
- 2In a large pot, combine the rice, chicken broth, ginger, and garlic. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the rice is very soft and the mixture has thickened.
- 3While the rice is cooking, poach the chicken breast in a separate pot of simmering water until cooked through. Shred the chicken.
- 4Stir the shredded chicken, gluten-free soy sauce, and fish sauce (if using) into the congee. Season with white pepper.
- 5Serve hot, garnished with green onions and fried garlic.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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