Jok Gai (Thai Chicken Rice Porridge) with Fresh Ginger and Scallion

In a medium pot, bring 2 cups of water or unsalted chicken stock to a gentle boil.

Add the minced chicken, stirring constantly to ensure it separates into fine pieces without clumping.

Once the chicken is opaque, add the cooked jasmine rice. Reduce heat to low and simmer, stirring occasionally, until the rice breaks down into a thick, silky, porridge-like consistency, about 10-12 minutes.

Stir in the spinach and cook for 1 minute until just wilted.

Whisk in the peanut butter to add a subtle, creamy depth to the broth.

Season with fish sauce to taste (not counted in macros).

Ladle the hot porridge into a deep bowl. Top with the julienned ginger, a generous handful of chopped scallions, and a crack of white pepper. The porridge should be thick enough to coat the spoon and fragrant with the sharp, clean heat of the fresh ginger.