Thai Rice Porridge with Meatballs

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Pour 14 cups of chicken stock into a large pot.
   ≈0:36
2. 2
   Combine 1 cup jasmine rice and 2 tablespoons sticky rice. Blend half the mixture for about 30 seconds until broken up (not into powder), then repeat with the remaining half.
   ≈0:50
3. 3
   Pour the blended rice into the hot stock in batches, stirring constantly.
   ≈2:23
4. 4
   Bring to a boil, then reduce to low heat and simmer for about 30 minutes, stirring occasionally to prevent sticking.
   ≈2:43
5. 5
   While the porridge cooks, prepare the meatballs: mix 1 pound ground pork with 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1 egg white, and 2 tablespoons Golden Mountain sauce. Combine until sticky and uniform, cover, and refrigerate for 25-30 minutes.
   ≈2:51
6. 6
   Prepare soft-boiled eggs: pour hot water from an electric kettle over 4 eggs, covering them completely, and let sit for 14-15 minutes.
   ≈4:36
7. 7
   When the porridge has cooked for about 20 minutes, add 1 teaspoon salt, 2 tablespoons Golden Mountain sauce, and 2 tablespoons light soy sauce. Stir well and adjust seasoning to taste.
   ≈7:56
8. 8
   When the timer goes off for the eggs, immediately transfer them to cold water to stop the cooking process.
   ≈7:43
9. 9
   Thinly slice fresh ginger and cut green onions for garnish.
   ≈5:43
10. 10
    After about 40 minutes, when the porridge is thick, use two spoons to gently form meatballs and add them one by one to the porridge; they do not need to be perfectly round.
    ≈9:09
11. 11
    Gently stir the porridge with the meatballs to mix without breaking them apart, and cook for about 2 more minutes to ensure they are cooked through, stirring frequently to prevent burning.
    ≈10:40
12. 12
    Ladle the porridge into bowls, top with a peeled soft-boiled egg, and garnish with ginger slices, green onion, and white pepper. Drizzle with a little seasoning sauce and serve.
    ≈12:00