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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.

60m4 servings

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Thai Chicken and Rice Porridge (Jok) recipe by Safe Plated
Contains wheatContains soyContains fishSHELLFISH-free
350 cal|25g protein|40g carbs|10g fat|2g fiber

Ingredients

  • 1 cup Jasmine Rice
  • 6 cups Chicken Broth
  • about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Rinse the jasmine rice thoroughly.
  2. 2In a large pot, combine the rice, chicken broth, ground chicken, grated ginger, minced garlic, soy sauce, and white pepper.
  3. 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.
  4. 4Stir occasionally to prevent sticking.
  5. 5Ladle the porridge into bowls.
  6. 6Garnish with chopped green onions, cilantro, and fried garlic.
  7. 7Serve hot with lime wedges on the side.

Substitutions

Fish Sauce → Extra Soy Sauce

Shellfish allergy

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