Chef-tested recipe
Creamy broken-rice porridge with seasoned chicken, soft eggs, ginger, and fried garlic
Jok is Thailand’s silky rice porridge, eaten at breakfast, late at night, or whenever something gentle and warming is needed. For jok gai, broken jasmine rice is simmered until the grains bloom into a creamy base, then seasoned chicken is poached directly in the pot. Ginger, coriander, spring onion, fried garlic, white pepper, and egg provide the aromatic layers and contrasting textures that make a properly garnished bowl distinctive.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 30 mins
- Cook Time
- 1 hour 15 mins
- Total Time
- 1 hour 45 mins
- Cuisine
- Thai
- Course
- Rice bowls
- Cooking Method
- Rice simmering, mortar pounding, and gentle poaching
- Difficulty
- Intermediate
- Best Served With
- Best served with patongo fried dough, extra fried garlic, pickled chilli in vinegar, sliced ginger, white pepper, and Thai seasoning sauce.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large heavy pot with lidpaid link
- Small saucepanpaid link
- Blenderpaid link
- Granite mortar and pestlepaid link
- Instant-read thermometerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Digital kitchen scalepaid link
Ingredients
For the rice porridge
- Thai jasmine ricepaid link: 400 g
- Unsalted chicken stock: 3000 ml
- Fine sea saltpaid link: 10 g
For the chicken
- Minced chicken thigh: 800 g
- Coriander roots, thoroughly washed and chopped: 20 g
- Garlic cloves, chopped: 30 g
- White peppercorns: 4 g
- Fish sauce: 40 ml Shop paid link
- Thai light soy saucepaid link: 30 ml
- Tapioca starchpaid link: 30 g
- Cold water: 50 ml
For the eggs and garnish
- Large eggs: 360 g
- Fresh ginger, peeled and cut into fine julienne: 80 g
- Spring onions, thinly sliced: 100 g
- Fresh coriander leaves: 60 g
- Fried garlic: 50 g
- Fish sauce: 40 ml Shop paid link
- Thai seasoning saucepaid link: 30 ml
- Ground white pepper: 5 g
Preparation Overview
Pulse the dry rice briefly in a blender until most grains are broken but not powdered, then rinse well. Pound the coriander roots, garlic, and peppercorns to a paste. Prepare all garnishes while the porridge simmers so the bowls can be assembled immediately.
Method
Pulse the jasmine rice in a dry blender in short bursts until the grains are coarsely broken, then rinse and drain.
Place the broken rice, chicken stock, and salt in a large heavy pot and bring to a boil.
Reduce to low heat and simmer partly covered for 45 to 55 minutes, stirring from the base every few minutes, until creamy and the rice is very soft.
Meanwhile, pound the coriander roots, garlic, and white peppercorns into a fine paste.
Mix the paste with the minced chicken, fish sauce, light soy sauce, tapioca starch, and cold water until the mixture becomes slightly sticky.
Bring a separate saucepan of water to a boil, lower in the eggs, cook for 7 minutes, then cool in cold water and peel.
When the porridge is creamy, shape the chicken mixture into small spoonfuls and drop them directly into the gentle simmer.
Cook for 8 to 10 minutes, stirring carefully, until the chicken reaches at least 74°C.
Adjust the porridge with hot stock or water if it is thicker than a pourable oatmeal consistency, then check the seasoning.
Divide among warm bowls and top each with one egg, ginger, spring onion, coriander, fried garlic, a little fish sauce, seasoning sauce, and white pepper.
Beginner Technique Notes
Broken rice releases starch more readily than whole rice and creates the expected creamy texture.
Stir frequently once the porridge thickens because rice settles and catches easily.
Keep the simmer gentle after adding chicken so the meatballs remain tender and intact.
Add the salty table seasonings sparingly at first; diners can add more after tasting.
Tips and Variations
Cooked jasmine rice can be blended briefly with stock for a faster household version.
Chicken breast may be used, but thigh meat produces more tender meatballs.
For fully cooked eggs, boil them for 10 minutes rather than 7 minutes.
Keep the garnishes separate during storage so their freshness and crunch are preserved.
Serving Ideas
- Use deep bowls and arrange the halved egg, chicken, ginger, herbs, and fried garlic visibly over the creamy porridge before serving condiments at the table.
Storage
Refrigerate porridge and garnishes separately for up to 3 days. Reheat the porridge to at least 74°C with additional stock or water because it thickens strongly when cold. Freeze the plain porridge and chicken for up to 2 months.
Nutritional Value
Allergen Notes
Contains fish, soy, and egg. Light soy sauce and seasoning sauce may contain wheat. Fried garlic may be prepared in shared oil, so verify products for gluten and other cross-contact.
Frequently Asked Questions
What is the difference between jok and khao tom?
Jok is cooked until thick and creamy with broken-down rice, while khao tom is a looser rice soup with more distinct grains.
Do I need broken rice?
It gives the best texture, but ordinary jasmine rice can be pulsed briefly before cooking.
Can I prepare the porridge ahead?
Yes. Chill it promptly and loosen it generously with stock or water while reheating.
Why are the condiments served separately?
Thai jok is commonly personalised at the table with fish sauce, seasoning sauce, white pepper, ginger, and other garnishes.
