Thai Rice Porridge with Chicken (Jok Gai)

Rinse the jasmine rice thoroughly under cold water until the water runs clear. This helps achieve a creamier porridge texture.

In a large pot, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.

While the rice simmers, season the chicken pieces with 1 tablespoon of fish sauce and 1/2 teaspoon of white pepper. Set aside.

After 30 minutes, add the seasoned chicken, grated ginger, and minced garlic to the pot. Stir well and continue to simmer, uncovered, for another 10 minutes, or until the chicken is cooked through and the porridge has thickened to your desired consistency.

Taste and adjust seasoning if needed, adding more fish sauce or white pepper to your preference. Ladle the hot Jok Gai into individual bowls.

Garnish each serving generously with fresh chopped cilantro and fried garlic before serving immediately.