Ingredients

The following ingredients have 6 Servings
  • 3 rice cups Short Grain Rice
  • 2 pounds Chicken Thighs (boneless/skinless, sliced)
  • 4 quarts Chicken Stock/Broth (or up to the 5 quart line)
  • 1 6 inch Fresh Ginger Root (peeled and minced)
  • 2 Tablespoons Sweet/Black Soy Sauce (or 4 teaspoons soy sauce and 2 teaspoons sugar)
  • 1 Tablespoon Soy Sauce (Low Sodium)
  • 2 Tablespoons Premium Fish Sauce
  • 4 teaspoons Ground White Pepper
  • 4 Scallions (sliced)
  • 2 cups Thai Basil Leaves

Instruction

  • Marinate the chicken with the Black Soy, Soy Sauce Fish Sauce, ginger and white pepper and set aside.
  • Rinse rice well and toss into Pressure Cooker cooking pot.
  • Cover the rice with two inches of water.
  • Push the Sauté button and with the lid off, boil for approximately eight minutes, or until rice has broken down.
  • Add more water if needed, until the rice breaks down and is soft.
  • Once the rice is soft and broken, hit the “Off” button. It’s now time to add the rest of the ingredients.
  • Add marinated chicken.
  • Lock lid and close Pressure Vavle.
  • Cook on High Pressure for 10 minutes
  • When Beep sounds, allow a 15 minute Natural Pressure Release.
  • Open the value and let the remaining steam escape.
  • Open the lid and taste. Adjust seasonings according to your taste buds.
  • Toss in the chopped scallions.
  • Serve and top with Thai Basil.