How to Make Jet Tila's Thai Congee with Scallion Pancakes | Ready Jet Cook | Food Network

Описание: This is a gentle rice porridge that’s adaptable to many additions and various toppings. The secret to this version is using a combination of Thai sticky rice (glutinous rice) and jasmine rice for the perfect balance of aroma and mouthfeel. This is based on my dad’s recipe with simple savory meatballs and fried garlic and shallots on top for Thai flavor.
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss.

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Thai Congee
Recipe courtesy of Jet Tila
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 4 to 6 servings

Ingredients

Congee Base:
3/4 cup (140 grams) jasmine rice
1/4 cup (53 grams) glutinous rice
8 cups (1.9 liters) water
One 1-inch piece (20 grams) ginger, sliced
2 tablespoons (20 grams) chicken powder, plus more to taste
1 teaspoon (3 grams) kosher salt

Pork Meatballs:
1 pound (454 grams) ground pork
1 tablespoon (15 milliliters) fish sauce
1 tablespoon (15 milliliters) Thai soy sauce
1 tablespoon (8 grams) cornstarch
1 teaspoon (4 grams) granulated sugar

Toppings:
4 to 6 large eggs, soft-boiled (see Cook’s Note)
2 tablespoons (12 grams) ginger, cut into fine julienne strips
1 cup (15 grams) cilantro leaves
1 scallion (15 grams), thinly sliced
4 tablespoons (24 grams) store-bought crispy fried garlic
2 tablespoons (10 to 12 grams) store-bought fried shallots
Ground white pepper

Directions

For the congee base: Rinse the jasmine rice and glutinous rice until the water runs mostly clear; drain well. Combine the rice, water, ginger, chicken powder and salt in a pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook 45 to 60 minutes, stirring every 5 to 10 minutes, until the grains burst and the porridge is creamy and spoon-thick (add hot water if it thickens too much).
Meanwhile, for the pork meatballs: Mix the pork with the fish sauce, soy sauce, cornstarch and sugar until the mixture feels tacky and cohesive. Scoop into 1-inch meatballs (about 1 tablespoon each).

When the porridge is creamy, drop in the meatballs. Simmer, stirring gently, for 5 to 7 minutes, until the meatballs float, feel springy and are opaque in the center. Remove the sliced ginger. Taste and adjust the seasoning with salt or a pinch of chicken powder. Ladle the congee into 4 to 6 bowls.
For the toppings: Add a soft-boiled egg to each bowl and garnish with ginger, cilantro, scallion, crispy fried garlic, fried shallots and a pinch of white pepper. Serve piping hot.

Cook’s Note
To make soft-boiled eggs, lower refrigerated eggs into simmering water and cook 5 to 6 minutes, until the whites are set and yolks are jammy. Crack and gently slide or spoon an egg into each bowl.

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How to Make Jet Tila's Thai Congee with Scallion Pancakes | Ready Jet Cook | Food Network
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