Thai cuisine · Breakfast & Eggs

Jok Sai Khai

Creamy rice congee with seasoned meatballs, finished with an egg poached in at the last moment.

Ingredients · for 4 servings

• 150 g jasmine rice
• 1.5 l strong chicken stock
• 300 g ground chicken
• 4 eggs
• 1 piece ginger (about 5 cm)
• 4 scallions
• 6 garlic cloves
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp white pepper
• 1/2 bunch cilantro
• 3 tbsp vegetable oil

Instructions

1. Wash the jasmine rice thoroughly, drain and coarsely crack it in a mortar or blender until about half the grains are broken — this is what makes the congee creamy.
2. Bring the rice and chicken stock to a boil and simmer uncovered over low heat for 40–45 min., stirring every 10 min., until a thick, even mass forms.
3. Meanwhile knead the ground chicken with 1 tbsp soy sauce, half the white pepper and half the finely grated ginger, and shape into walnut-sized balls.
4. Slice the garlic and fry in the oil for 3–4 min. until golden brown, then drain; cut the scallions into rings and the remaining ginger into fine strips.
5. Add the meatballs to the simmering congee and cook for 8 min. until they float and are firm; season with the remaining soy sauce, fish sauce and pepper.
6. Ladle the congee into bowls, slide a raw egg into each bowl and let set covered for 2 min., then serve sprinkled with the fried garlic, ginger, scallions and cilantro.