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“Khao Piak Khao” - Lao Rice Soup. #Instantpot
win! I know I say everything is my favorite but this truly is my comfort food.
1 large whole stewing hen/brown chicken OR various bone-in chicken pieces, skin on
2 large pieces of ginger cut in half lengthwise
2 small shallots, thinly sliced
1 tbsp vegetable oil
1 cup jasmine rice, washed
2 tsp fish sauce
1 spoonful of chicken bouillon
Salt to taste
6-7 cups of water
Toppings - Bean sprouts, lime, green onions, cilantro, Homemade Chili-Shallot Oil
Set IP to sauté mode and brown shallots in oil. Add the rest of the ingredients and stir gently. Add the water last, careful to keep the liquid under the max fill line. Stir gently and make sure nothing is sticking to the bottom. Set IP to Porridge mode and NPR 10 minutes. Take the chicken out and shred the meat. Add meat only back to pot. You may need to add another cup of water if it’s too thick. Serve in a large bowl with the toppings!
4 small shallots
¼ cup hot pepper flakes
1/2 cup vegetable oil
Fry shallots in oil over medium high heat until crispy. Be patient! Careful not to burn. Pour over chili flakes and let cool. Stir once the oil has settled a bit.