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Listed in: International / Thai
6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Use Coarsely chopped fresh cilantro & spring onions for garnish
1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
2. Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the pot.
3. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.
(Cook's note - Just about every Asian country has a rice porridge served often for breakfast: Jok, Jook, Congee or Dakjuk. The first time I tried it was when my Thai girlfriend, Sommai, made it and gave me some to try. I really, really liked it and I can't believe that after knowing her for over 23 years, I've never tasted it before since Thai food is one of my absolute favorite foods! This can be made with chicken, turkey, pork, beef, or even seafood. Feel free to add more garnishes like soy sauce, Sriracha sauce, fish sauce, fried shallots, or roasted salted peanuts to spice up this dish. This dish can also be made in the crock pot, adding your precooked & shredded chicken last. Cook about 4 hours on high heat; 6 on low. Don't have bone in chicken? Use breast or thighs....you really can't mess this up! )
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