Thai Coconut Rice Porridge with Chicken (Khao Tom Gai)

Ingredients

• 1 cup Jasmine Rice
• 4 cups Coconut Milk
• 1 pound Chicken Breast
• 2 cups Chicken Broth
• 1 inch Ginger
• 2 cloves Garlic
• 1 tablespoon Fish Sauce
• 1 tablespoon Soy Sauce (Tamari for GF)
• 2 stalks Green Onions
• 1/4 cup Cilantro
• 4 wedges Lime Wedges
• 1/4 teaspoon White Pepper
• 1 teaspoon Sesame Oil

Instructions

1. 1Rinse the 1 cup of Jasmine Rice thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large 4-quart heavy-bottomed pot, combine the rinsed 1 cup of Jasmine Rice, 4 cups of Coconut Milk, and 2 cups of Chicken Broth. Add the 1-inch piece of Ginger, peeled and thinly sliced, and the 2 cloves of Garlic, smashed. Bring the mixture to a boil over medium-high heat (212°F / 100°C).
3. 3Once boiling, immediately reduce the heat to low, cover the pot, and simmer for 30-40 minutes. Stir occasionally to prevent sticking. The rice should be tender and the mixture should have thickened to a porridge consistency. Remove and discard the ginger slices.
4. 4While the rice is simmering, prepare the chicken. Cut the 1 pound of Chicken Breast into 1/2-inch cubes. Heat 1 teaspoon of Sesame Oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the cubed chicken and cook for 5-7 minutes, stirring frequently, until it is no longer pink and the internal temperature reaches 165°F (74°C).
5. 5Once the rice porridge has reached the desired consistency, stir in the cooked 1 pound of Chicken Breast. Add the 1 tablespoon of Fish Sauce and 1 tablespoon of Soy Sauce (or Tamari). Stir well to combine.
6. 6Season the porridge with 1/4 teaspoon of White Pepper. Stir everything together until the seasonings are evenly distributed.
7. 7Divide the Thai Coconut Rice Porridge with Chicken (Khao Tom Gai) among four bowls. Garnish each serving with thinly sliced 2 stalks of Green Onions and chopped 1/4 cup of Cilantro. Serve immediately with 4 wedges of Lime for squeezing over the top.

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