For the Chicken Meatballs:
- Make the chicken meatball mixture: Roughly chop the shallot, garlic, red chili, prik kee nu green chiles (if using) and coriander roots. Using a mortar and pestle, pound into a coarse paste. (If you don’t have a mortar and pestle, finely chop the ingredients instead). Place the ground chicken in a medium mixing bowl. Add the aromatics paste, ground white pepper, fish sauce, low sodium light soy sauce and sesame oil to the bowl and mix until combined well. Using a large spoon, scoop the mixture up and drop it so it slaps against the bowl. Repeat a few times until the chicken mixture texture is smooth and everything has come together. Set aside. (Note: You may also mix the meat mixture using your hands, which is the traditional way. If doing so, I recommend using disposable plastic gloves to avoid irritating your skin.)
For the Thai Congee:
- Prepare the ingredients: Roughly chop the ginger, garlic, red chilies and shallots. Using a mortar and pestle, pound into a coarse paste and set aside. Finely mince the lemongrass and makrut lime leaves. The makrut lime leaves should be like a fine powder. If your rice is chilled, microwave it for 1 minute on high until hot. (This will help it to absorb more liquid easily.)
- Blend the rice with water: Add the rice to a blender jug along with 1 cup (237ml) of water. Blend briefly, about 8-10 seconds until a coarse texture but not a smooth puree is achieved. (I normally blend for 5 seconds, then uncover and mix before blending for 2-3 seconds again. If you prefer a thinner congee consistency then blend until desired consistency is achieved). Set aside.
- Sauté the aromatics: Heat 1 tablespoon of canola oil in a Dutch oven or medium sized heavy bottomed pot over medium-high heat. Add the smashed aromatics paste along with the finely minced lemongrass and makrut lime leaves. Sauté using a silicone spatula (note 4) for 1 minute until fragrant.
- Add the blended rice, water and seasonings: Pour the blended rice mixture into the pot. Rinse out the blender jug with the remaining water and pour it into the pot too. Stir in the fish sauce, low sodium light soy sauce, kosher salt and Thai chili powder (if using). Turn the heat up and bring to a boil. Then lower the heat and simmer for 15-20 minutes, stirring frequently once the congee starts to thicken to prevent it from sticking to the bottom.
- Cook the meatballs: Switch off the heat to prevent splattering. Use a teaspoon to scoop up the chicken meatball mixture and another to shape and slide it into the pot. Repeat until all of the meatballs are in the congee. Turn the heat back on and set to medium-low. Cook for 2-3 minutes, or until the meatballs are just cooked. Taste and adjust seasonings by adding more fish sauce, soy sauce or kosher salt if needed. Switch off the heat.
- To Serve: Ladle the congee and meatballs evenly into bowls. Top with desired toppings and serve.