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Thai Chicken Rice Porridge (Khao Tom Gai)

Servings: 4

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Ingredients:

  • 1 cup Jasmine rice
  • 8 cups Chicken broth
  • 1 lb Boneless, skinless chicken thighs
  • 2-inch piece Fresh ginger
  • 3 Garlic cloves
  • 3 tablespoons Fish sauce
  • 1 tablespoon Soy sauce
  • To taste Ground white pepper
  • 4 bunches Green onions
  • 1 bunch Fresh cilantro
  • For serving Fried garlic

Instructions:

  1. Rinse the rice under cold water until the water runs clear. This will remove any excess starch and help the porridge to have a smoother consistency.
  2. In a large pot, bring the chicken broth to a boil.
  3. Add the rinsed rice, chicken thighs, sliced ginger, and crushed garlic cloves to the pot and reduce heat to a simmer.
  4. Cover and let simmer for about an hour, or until the chicken is cooked through and the rice is soft and broken up.
  5. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot.
  6. Stir in the fish sauce, soy sauce, and white pepper. Adjust these seasonings to taste.
  7. Ladle the porridge into bowls and garnish with sliced green onions, cilantro, and fried garlic. Serve hot.