Thai Style Chicken & Shiitake Jok | DonalSkehan.com
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Thai Style Chicken & Shiitake Jok

March 03

Similar to the ever prevalent congee that can be found throughout many different Asian cuisines, the Thai version is similar but often served with an egg. This version adds little minced chicken meatballs. Like many Thai dishes, it’s all about the accompaniments you serve alongside and you will often see this dish served with optional topping like crispy fried garlic, pickles and thinly sliced ginger.

  • serves Serves 4
  • time 15 mins


  1. 1. Combine the mince, fish sauce, red chilli, garlic and ginger in a large mixing bowl. Divide into 12 small golf ball sized pieces and roll into balls. Set aside on a tray as you go.
  2. 2. Heat the oil in a large heavy based saucepan over a low to medium heat. Add the lemongrass and lime leaves to this along with the shiitake, cook for 4-5 minutes and then stir through the broth. Add the meatballs to this and simmer for 5-6 minutes until the meatballs are cooked.
  3. 3. Stir through the rice and cook for another minute or two until they’ve soaked up a little of the liquid, it should still have a soup like consistency. Remove and discard the lemongrass and lime leaves.
  4. 4. Serve in warm bowls topped with the eggs, onions, chilli, chilli oil and coriander leaves.


450g chicken mince 

2 tbsp fish sauce 

1 red chilli, finely chopped 

2 garlic cloves, crushed 

Thumb sized piece ginger, finely grated 

2 tbsp sunflower oil 

1 stick lemongrass, bashed 

2 kaffir lime leaves 

200g shiitake, sliced 

1.5 litres chicken broth

400g cooked thai jasmine rice 

To serve: 

4 soft boiled eggs 

Crispy onions 

1 birds eye chilli, thinly sliced 

Crispy chilli oil 

Small handful coriander leaves