Chicken rice porridge recipe (khao tom kai)

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  • Cuisine: Thai

Rice porridge is the traditional breakfast dish throughout mainland South East Asia. Every country has its own version – the Thai one is always garnished with fried garlic. Compare it with the Chinese and Vietnamese versions. Like them, Khao Tom Kai is especially good when you are not feeling well.

Ingredients

1.25 litres (2 pints) light chicken stock or water
2 cups cooked plain rice
250 g (9 oz) minced chicken
1½–2 tbsp fish sauce
1 tbsp Chinese pickled or salted vegetable (optional)
1 Asian celery plant, cut into 3 cm (1½ in) pieces,
or 1 stalk European celery, julienned
2 tbsp vegetable oil
2 tbsp sliced or roughly chopped garlic
Freshly ground pepper, to taste
3 whole spring onions (scallions), finely sliced

Preparation

Bring the stock to the boil. Add the rice, and then the chicken, which has been either rolled into small balls or treated in the following manner: pick up a small teaspoonful and tap the spoon on the edge of the saucepan so that the chicken falls into the soup in a lump. Continue until chicken is used up. Add fish sauce to taste and salted vegetables, simmering for about 10 minutes until the chicken is cooked. Add the celery at the last minute and stir.

Meanwhile, heat the oil in a small pan and fry the garlic until it is golden brown. Remove the rice soup from the stove and serve in bowls garnished with fried garlic, pepper and sliced spring onion.

This is an edited extract from Rosemary Brissenden's South East Asian Food cookbook (Hardie Grant, $49.95).

If you enjoyed this Chicken rice porridge recipe (khao tom kai) then browse more Thai recipes, rice recipes, easy recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
30 Jun 2011 09:15 AEST
Evie Pearce
Annandale
Breakfast? Bring it on.
This dish is next on my list for Saturday brunch. The balance of vegetables, carbs and protein in an easily digestible broth should appeal to all coming over, and to me as it's not too intricate to prepare. Thanks for publishing it.
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