Thai cuisine · Breakfast & Eggs

Jok

Silky rice porridge with chicken, ginger and a soft egg – Thailand's gentle breakfast.

Ingredients · for 2 servings

• 150 g jasmine rice
• 1.2 l chicken broth
• 250 g ground chicken
• 1 piece ginger (4 cm)
• 2 garlic cloves
• 2 tbsp fish sauce
• 1 tsp soy sauce
• 2 eggs
• 3 spring onions
• 1 tbsp oil
• White pepper

Instructions

1. Wash the rice and gently cook it in the broth for 30 min, stirring often, until it breaks down into a creamy porridge.
2. Mix the ground chicken with fish sauce and chopped garlic and shape into small balls.
3. Add the balls to the simmering porridge and cook for 5 min.
4. Season with fish sauce and soy sauce – the jok should taste mild and rounded.
5. Ladle into bowls and add a raw or soft-boiled egg to each – the heat gently cooks it through.
6. Serve hot, sprinkled with fine ginger matchsticks, spring onions and white pepper.