Thai Chicken and Rice Porridge (Jok)
A comforting and savory Thai-style rice porridge (Jok) with chicken, perfect for a hearty and flavorful breakfast. This version is shellfish-free, ensuring a safe and delicious meal.
Ingredients
- 1 cup Jasmine Rice
- 6 cups Chicken Broth
- 1 pound Ground Chicken
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 tablespoons Soy Sauce
- 0 tablespoons Fish Sauce
- 1/4 teaspoon White Pepper
- 2 stalks Green Onions
- 1/4 cup Cilantro
- 2 tablespoons Fried Garlic
- 4 wedges Lime wedges
Instructions
- 1Rinse the jasmine rice thoroughly.
- 2In a large pot, combine the rice, chicken broth, ground chicken, grated ginger, minced garlic, soy sauce, and white pepper.
- 3Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is very soft and the porridge has thickened.
- 4Stir occasionally to prevent sticking.
- 5Ladle the porridge into bowls.
- 6Garnish with chopped green onions, cilantro, and fried garlic.
- 7Serve hot with lime wedges on the side.
Substitutions
Fish Sauce → Extra Soy Sauce
Shellfish allergy
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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