Chicken rice porridge

Khao tom kai

By: Rosemary Brissenden
From: South East Asian Food

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

Quantity	Ingredient
1.25 litres	light chicken stock or water
2 cups	cooked plain rice
250g	minced chicken
1 1/2-2 tablespoons	fish sauce
1 tablespoon	chinese pickled or salted vegetable, (optional)
1	asian celery plant, cut into 3 cm pieces
or 1 stalk	european celery, julienned
2 tablespoons	vegetable oil
2 tablespoons	sliced or roughly chopped garlic
	freshly ground pepper, to taste
3	whole spring onions, finely sliced

Method

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.
In the meantime, 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.

Tags:: SBS

Chicken rice porridge

Khao tom kai

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