Thai Chicken and Rice Congee (Jok)
A comforting and savory Thai rice porridge, perfect for a hearty breakfast. This version is made without soy sauce, ensuring it's safe for soy allergies.
Ingredients
- about 450 g Chicken Thighs
- 1 cup Jasmine Rice
- 6 cups Chicken Broth
- 2 slices Ginger
- 3 cloves Garlic
- 1/2 tsp White Pepper
- 1 tbsp Fish Sauce
- 1 tsp Salt
- 2 stalks Green Onions
- 1/4 cup Cilantro
- 2 tbsp Fried Garlic
- 4 wedges Lime Wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, combine the chicken thighs, jasmine rice, chicken broth, ginger slices, and garlic cloves.
- 2Bring the mixture to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is cooked and the chicken is tender.
- 3Remove the chicken thighs from the pot and shred the meat. Discard the ginger slices.
- 4Return the shredded chicken to the pot and stir in the white pepper, fish sauce, and salt.
- 5Divide the congee among bowls and garnish with chopped green onions, cilantro, fried garlic, and a lime wedge.
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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