Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Thai Congee
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 420
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 212 mg
- Sodium
- 702 mg
This is a gentle rice porridge that’s adaptable to many additions and various toppings. The secret to this version is using a combination of Thai sticky rice (glutinous rice) and jasmine rice for the perfect balance of aroma and mouthfeel. This is based on my dad’s recipe with simple savory meatballs and fried garlic and shallots on top for Thai flavor.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 420
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 212 mg
- Sodium
- 702 mg
Ingredients
Congee Base:
Pork Meatballs:
Toppings:
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Directions
- For the congee base: Rinse the jasmine rice and glutinous rice until the water runs mostly clear; drain well. Combine the rice, water, ginger, chicken powder and salt in a pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook 45 to 60 minutes, stirring every 5 to 10 minutes, until the grains burst and the porridge is creamy and spoon-thick (add hot water if it thickens too much).
- Meanwhile, for the pork meatballs: Mix the pork with the fish sauce, soy sauce, cornstarch and sugar until the mixture feels tacky and cohesive. Scoop into 1-inch meatballs (about 1 tablespoon each).
- When the porridge is creamy, drop in the meatballs. Simmer, stirring gently, for 5 to 7 minutes, until the meatballs float, feel springy and are opaque in the center. Remove the sliced ginger. Taste and adjust the seasoning with salt or a pinch of chicken powder. Ladle the congee into 4 to 6 bowls.
- For the toppings: Add a soft-boiled egg to each bowl and garnish with ginger, cilantro, scallion, crispy fried garlic, fried shallots and a pinch of white pepper. Serve piping hot.
Cook’s Note
To make soft-boiled eggs, lower refrigerated eggs into simmering water and cook 5 to 6 minutes, until the whites are set and yolks are jammy. Crack and gently slide or spoon an egg into each bowl.
