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.