My Quick Rice Porridge Jok
A comforting, quick bowl of Thai-style rice porridge.
⏱️ 20 min🍽️ Serves 1
🔥 280 kcal💪 12g protein🍚 45g carbs🥑 6g fat🌾 2g fibreper serving
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servings
Ingredients
- 🍚150 g cooked jasmine rice
- 🍲500 ml chicken broth
- 🐔50 g ground chicken
- 🫚½ tsp ginger, grated
- 🧄1 garlic clove, minced
- 🐟1 tsp fish sauce
- 🍶½ tsp soy sauce
- 🧅½ spring onion, sliced
- ⚪ white pepper, to taste
Pro tips
- For a thicker porridge, add less broth or simmer for a longer period. For a thinner porridge, add more hot broth.
- Leftover cooked rice works best for this recipe as it breaks down more easily.
- Add a drizzle of sesame oil or a soft-boiled egg for extra richness and flavor.
Method
- 1In a medium saucepan, combine cooked jasmine rice and chicken broth. Bring to a simmer over medium heat.
- 2Add ground chicken, grated ginger, and minced garlic to the simmering rice. Stir well to break up the chicken.
- 3Reduce heat to low and continue to simmer, stirring occasionally, for 10-12 minutes, or until the rice has broken down and the porridge has thickened to your desired consistency.
- 4Stir in the fish sauce and soy sauce. Taste and adjust seasonings if necessary.
- 5Ladle the hot porridge into bowls. Garnish with sliced spring onion and a dash of white pepper.