Collect raw materials
1 cup jasmine rice
2 teaspoons sesame oil
2 teaspoons ginger, peeled and grated
2 cloves garlic, crushed
2 green onions, sliced and divided with white and green
2 whole chicken thighs
7 1/2 cups chicken broth
2 shallots, thinly sliced
1/2 cup vegetable oil
3 large soft boiled eggs
Fish sauce or soy sauce, taste, for garnishing
1. Rinse the rice with cold water.
2. Add sesame oil to the instant pot and add the white color of garlic, ginger and shallots. Press the stir-fry button and sauté for 2 to 3 minutes, or until the oil is heated and the aromatics become fragrant.
3. Add the rice to the instant food pot, pour in the chicken broth, and then add the chicken thighs to the pot. Stir gently.
4. Place the lid on top, set to seal, and cook under high pressure for 30 min. Release naturally for 20 minutes, and then if there's still pressure, you can release the steam manually. Or if your instant pot has a porridge setting, just press the porridge setting to let the pot naturally decompress.
5. When the porridge is cooked, prepare the crispy shallots. Slice the shallots into thin slices and add to the cold oil in a thick saucepan. Heat over medium heat and stir frequently until all the shallots are crispy. Remove them with a slotted spoon and drain them on a paper towel-lined dish.
6. Remove the lid from the instant pot. Remove the chicken bones and chicken nuggets from the pan. Discard the bones.
7. If you want to make the porridge thicker, you can put the pot in the position of the frying pan and stir continuously until it reaches the thickness you want. Finely chop the chicken. Stir the shredded chicken back into the porridge.
8. Divide the porridge into four bowls. Add the boiled egg, crispy shallots, sliced shallots and a pinch of fish sauce to each bowl. When the project is complete, the system automatically populates the content