Ingredients
- 10 cups of water
- 1 cup medium-grain white rice
- 1 ½ tablespoons concentrated chicken base or 4 bouillon cubes
- 1 tablespoon fish sauce
- 1 eight-ounce boneless, skinless chicken breast, very thinly sliced
- 1 tablespoon minced ginger
- 1/2 large onion diced
- 3 garlic cloves minced
- Toppings:
- 1 scallion, finely chopped for garnish
- 2 to 3 round slices lemon, each cut in half to squeeze on top when serving
- Minced Garlic fried to golden brown for topping
- Hardboiled Eggs sliced for topping
Directions
If using Instant pot, add ingredients to instant pot. Cook on porridge setting. if not using instant pot cook in covered stock pot on stove for 1 hour. Serve with lemon squeezed over and crispy fried garlic sprinkled on top. Add additional toppings as desired.