Ohhhh man. There is a new food cart downtown that serves all the jook and bao I could possibly want. Jook is rice porridge of the Chinese variety. Jok is rice porridge of the Thai variety. I had no idea until now. The more you know. Anyway, the cart is aptly named the Jook Joint, and you can add some pretty awesome proteins to it, like their 12-hour brisket. It has a little bit of a sweet sauce, but it’s a-ok with the fish sauce goodness that you find in a porridge like this. The soft boiled egg isn’t a bummer either. It’s stellar comfort food. There are a few other places in town that serve it, like Sen Yai, with all the squeaky pork or fish that you could possibly want. Making jok been on my to-do list for awhile. Gotta love checking something off the list.
It’s really easy to make, but requires a little bit of babysitting because you don’t want it to burn to the bottom of the pan. It makes a ton because the solution to keeping it from burning is adding more and more water. I kept adding more and more fish sauce because I didn’t want the flavor to get too diluted. Like most soups, it’s really customizable. I used chicken, but you often seen pork or seafood. There are often soft-boiled eggs, but I couldn’t be bothered. Because rice porridge like a more smooth risotto, you probably have an idea how filling this can be. It’s just like that. It tastes just as good day one as day three. We ate it and ate it and ate it again. The recipe I originally used no longer exists, apparently. Their website went down. This one from Rachel Cooks Thai is very familiar.
- 1 cup jasmin rice
- 10+ cups of water
- 1 pound ground dark meat chicken
- 4 cloves of garlic, minced
- 2 tablespoons fresh ginger, minced or grated
- 3 tablespoons fish sauce + more to taste
- 3 tablespoons soy sauce
- Green onions, soft-boiled eggs, diced chilies, or other hot sauce for serving
In a large pot, add the rice and 6 cups of water. Bring the water to a boil before turning down to a simmer. While the rice simmers, heat a skillet on medium high. Brown the chicken and add the garlic and ginger. Leave the chicken a little chunky to add texture to the rice when you add it. When it’s nearly cooked through, add a tablespoon of the fish and soy sauces. Add the fully cooked chicken and any remaining juices to the simmering rice.
Stir the rice occasionally to keep it from sticking to the bottom of the pot. Add another cup anytime it starts to get too thick. At least another four cups is needed to achieve the typical creaminess. When the porridge is ready, stir in the remaining two tablespoons of the soy and fish sauces. Taste for more. I always love more fish sauce.