I visited Thailand nine years ago and have been missing it ever since. Bangkok was brimming with delicious food and I was so excited to try it all. But on my third day there, I got sick. This jok (or congee) nursed me back to health within a couple of days. Sick or not, this jok is delicious and I find myself craving it whenever the weather gets cold. It’s savory, salty, spicy, and super comforting.
- 1 lemongrass stalk
- 1/2 cup jasmine rice
- 5 cups chicken stock (or water)
- 1/2 teaspoon white pepper
- Fish sauce
For the meatballs:
- 8 ounces ground chicken
- 1/4 teaspoon white pepper
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 2 garlic cloves
- 1 tablespoon sugar
For the prik nam som:
- 1/4 cup white vinegar
- 1/4 cup boiling water
- 1 teaspoon sugar
- Two garlic cloves
- 1/4 cup thinly sliced serrano or Thai bird chiles
To serve:
- 2 cups roughly chopped greens such as kale or spinach
- 4 eggs
- Cilantro, minced
- Green onions, thinly sliced
- Sweet Thai preserved radish, minced
- Fried shallots
- Prik nam som
- Make the prik nam som: Combine all the ingredients in a jar. Allow to cool and set aside.
- Make the jok: Smash the lemongrass a few times using the back of a knife to bruise it up and help release flavor. Combine the rice, lemongrass, and stock in a large saucepan. Bring to a simmer over high heat, stirring occasionally. Reduce to a simmer and cook, stirring occasionally, until the rice is tender and the water has thickened into a porridge, about 1 hour total. Discard the lemongrass when the congee is done. Season with pepper and fish sauce to taste, and set aside, keeping the congee at a bare simmer on the stove, stirring occasionally and thinning it with water if it gets too thick.
- Make the meatballs: Combine the chicken, pepper, fish sauce, salt, soy sauce, garlic, and sugar in a small bowl. Mix with your fingers until the mixture is homogenous and sticky, about 30 seconds. Wash your hands and using wet hands, pinch off teaspoon-sized pieces of the chicken mixture and form into small balls. Drop the balls directly into the simmering congee. Cover and continue to simmer until the meatballs have firmed up, about 3 minutes.
- To serve: stir in the greens and continue cooking until greens are wilted and the meatballs are cooked through, about 3 minutes longer.
- Ladle some hot congee into the bottom of each of 4 serving bowls, then crack a raw egg on top. Divide remaining congee among the bowls. Let them rest for a couple of minutes before serving to allow the egg to cook partially. Garnish each bowl with cilantro, green onions, preserved radish, and fried shallots. Serve, passing prik nam som to the table to be added as desired.