Breakfast · Thai · 10 min
Jok Gai (Thai Chicken Rice Porridge) with Fresh Ginger and Scallion
- Calories
- 502
- Protein
- 35g
- Carbs
- 50g
- Fat
- 19g
Ingredients
- 128.3 g jasmine rice
- 74.6 g chicken breast
- 86.6 g spinach
- 32.3 g peanut butter
- 2 cup chicken stock
- 1 tsp fish sauce
- 8.6 g fresh ginger
- 15 g scallions
- 0.25 tsp ground white pepper
Method
- 01In a medium pot, bring chicken stock to a gentle boil over medium-high heat.
- 02Add the finely minced chicken breast, stirring constantly to separate into fine pieces. Simmer until fully opaque and cooked through to an internal temperature of 165°F (74°C), about 3-4 minutes.
- 03Add 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.
- 04Stir in the fresh spinach and cook for 1 minute until wilted.
- 05Whisk in the peanut butter and fish sauce until completely incorporated into the broth.
- 06Ladle the porridge into a deep bowl. Top with julienned ginger, chopped scallions, and a pinch of ground white pepper before serving.
Cook it with the whole plan around it
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