Breakfast · Thai · 5 min
Khao Tom Gai (Thai Ginger-Chicken Rice Porridge)
- Calories
- 576
- Protein
- 40g
- Carbs
- 60g
- Fat
- 20g
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
Method
- 01In 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.
- 02Stir 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.
- 03Return 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.
Cook it with the whole plan around it
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