Thai Congee

Ingredients

• 1 cup jasmine rice
• 8 cups chicken stock, plus more as needed
• 8 oz ground pork
• 1 tbsp fish sauce
• 1 tsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp cornstarch
• 1 tsp sesame oil
• 4 eggs
• 2-inch piece fresh ginger, julienned
• 3 scallions, sliced
• Cilantro, fried garlic, and extra white pepper for serving

Instructions

1. Rinse the rice. Combine rice and stock in a heavy pot and bring to a boil.
2. Reduce to a gentle simmer and cook uncovered 45 to 60 minutes, stirring often, until the grains break down and the porridge is creamy. Add stock if it becomes too thick.
3. Mix pork with fish sauce, soy sauce, white pepper, cornstarch, and sesame oil. Form small loose meatballs.
4. Add pork meatballs to the porridge and simmer 6 to 8 minutes until cooked through.
5. Crack eggs directly into the hot porridge, cover, and cook to the desired doneness, or use soft-boiled eggs.
6. Season to taste and serve with ginger, scallions, cilantro, fried garlic, and white pepper.