breakfast

Khao Tom Gai (Thai Ginger-Chicken Rice Porridge)

Name: Khao Tom Gai (Thai Ginger-Chicken Rice Porridge)
Ingredients: 114.0 g Chicken, broilers or fryers, thigh, meat and skin, raw; 41.6 g JASMINE RICE THAI HOM MALI RICE; 688.9 g Fresh Bean Sprouts (Bean sprout mix, Fresh Sprouts); 100 g Bok choy, regular (not baby), raw; 5 g Galangal powder, Peacock Brand

Nutrition

576

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken, broilers or fryers, thigh, meat and skin, raw114.0 g

JASMINE RICE THAI HOM MALI RICE41.6 g

Fresh Bean Sprouts (Bean sprout mix, Fresh Sprouts)688.9 g

Bok choy, regular (not baby), raw100 g

Galangal powder, Peacock Brand5 g

Instructions

In a heavy-bottomed pot, bring 3 cups of water to a boil. Add the chicken thighs, galangal powder, and a generous pinch of salt. Reduce heat to a simmer and cook until the chicken is tender, about 15 minutes. Remove the chicken, shred the meat into bite-sized pieces, and set aside.

Stir the jasmine rice into the simmering poaching liquid. Cook, stirring occasionally, for about 20 minutes until the rice has broken down and the consistency is silky and porridge-like. Add the chopped bok choy and cook for 2 minutes until wilted.

Return the shredded chicken to the pot to warm through. Season with fish sauce and white pepper to taste. To plate, ladle the steaming congee into a deep bowl, top with a generous handful of fresh bean sprouts, and finish with a squeeze of lime juice and a sprinkle of fresh cilantro for brightness.