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Thai Congee Recipe
Thai congee is a rice porridge breakfast dish, often served with pork meatballs and a variety of Thai condiments and topping such as fried onions, garlic, chiles, fish sauce, sliced ginger, green onions, and cilantro.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Ingredients
For the congee:
- 1-2 cups rice cooked in pork broth or chicken broth or water
- 1-2 eggs
For the pork meatballs:
- 1/4 pound ground pork
- 1-2 cloves garlic, diced
- 1-2 tsp fish sauce or soy sauce
Seasonings, to taste
- Ginger, sliced into matchsticks
- Scallions, chopped
- Fried garlic and/or shallots
- Fish sauce and/or soy sauce
- Black or white pepper
Instructions
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Rinse 1 cup of white rice in water a few times.
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Add 2 quarts of water or broth and bring to a boil. Turn heat down and simmer gently for 60 - 90 minutes until rice breaks down and forms a porridge-like consistency. Stir frequently to avoid burning and add more water if needed.
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While rice is cooking, in a medium bowl, mix the ground pork with the garlic and fish sauce. Form the mixture into bite-sized meatballs.
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Transfer one serving of the rice (about 1 cup) to a separate pot. Add a little more water or broth if needed (I usually add chicken or pork broth) and return to a simmer. Add the pork meatballs and simmer for 2 to 3 minutes until fully cooked.
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Add 1-2 eggs and poach for a few minutes, or until the egg white form and the yolks remain runny.
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Remove the congee from the heat (the eggs will continue to cook in the hot broth).