Thai Chicken and Rice Congee (Jok)

Ingredients

• 1 lb 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

Instructions

1. 1In a large pot, combine the chicken thighs, jasmine rice, chicken broth, ginger slices, and garlic cloves.
2. 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.
3. 3Remove the chicken thighs from the pot and shred the meat. Discard the ginger slices.
4. 4Return the shredded chicken to the pot and stir in the white pepper, fish sauce, and salt.
5. 5Divide the congee among bowls and garnish with chopped green onions, cilantro, fried garlic, and a lime wedge.

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