Thai · PANTRYHOP RECIPE
Thai Chicken Congee with Ginger
45 minutes · 4 servings · omnivore
A gentle rice porridge inspired by Thai breakfast and comfort food traditions.
Ingredients
Check you have the quantities below.
- 1 cup jasmine rice
- 8 cups water
- 300 g chicken breast
- 2 tbsp ginger, sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tbsp soy sauce
- 2 tbsp spring onions
- 1/4 tsp white pepper
Let’s make it
- Bring water, rice, ginger, and garlic to a boil, then simmer 25 minutes until the rice breaks down.
- Add chicken and cook until fully cooked and tender, 12-15 minutes.
- Shred the chicken in the pot, then season with salt, soy sauce, and white pepper.
- Top with spring onions and serve hot.
Keep the seasoning light and serve extra soy sauce at the table for adults.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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