Jok (Thai Ginger Rice Porridge)
It never fails. This soup has healing powers. Cold or flu? PMS? Bad haircut? The answer remains the same. No jok. I call it the Thai equivalent to Chicken Noodle Soup. The ginger calms, the pepper warms, and the rice soothes the soul.
(not pictured - another fistful of greens thrown in after because that's the best way to eat this.)
This also happens to be the most requested recipe from friends and family alike, so I thought it fit to serve (pun intended) as my very first post! I eat it for breakfast, lunch and dinner! I hope you enjoy. Let me know what you think!
ingredients
- 1 large white onion, quartered
- 6 ribs of celery, cut into thick slices
- 4 Tbsp kosher salt
- 1 Tbsp ground white pepper
- 1 rotisserie chicken, deboned and chopped
- 1 1/2 cups of jasmine rice, rinsed thoroughly
- 3" ear of ginger, finely minced
- Fish sauce, to taste
- Green onions, sliced
- Cilantro, chopped
method
In a large stockpot, place onion, celery, chicken bones and skin. Fill pot with water to cover, about 12 cups of water. Add salt and white pepper.
Bring to a rolling boil, then reduce heat to maintain a low boil for 30-45 minutes. This makes your stock.
Place a large bowl under a strainer and strain stock. Return stock liquid to pot.
Over medium heat, add chopped chicken, rice, and ginger. Bring to simmer and allow to cook with lid partially covered, stirring occasionally, until it reaches a porridge consistency, about 20-30 minutes.
Add fish sauce to taste, about 2-3 Tbsp. Garnish with green onion and cilantro and serve!
**Notes:
- You can skip the whole stock making process by using store bought! I’m definitely not one of those “homemade/homegrown really is best but if you have to use store-bought I guess that’s fine too…” I would just try to keep a 5:1 ratio of liquid to rice.
- You can also use whatever meat you’d like. Ground pork is more traditional and turkey works great as well.