A silky rice porridge cooked until the grains burst and thicken into a creamy consistency, topped with shredded chicken, fried garlic, ginger, and a generous drizzle of fish sauce. A nurturing breakfast dish beloved across Laos.
Nutrition & Info
Equipment Needed
Instructions
-
1
Rinse both types of rice together until the water runs clear.
-
2
Bring chicken broth to a boil with the ginger slices, then add the rice and reduce to a simmer.
-
3
Add the whole chicken breast and cook for thirty minutes, stirring occasionally to prevent sticking.
-
4
Remove the chicken breast, shred it finely, and return it to the porridge.
-
5
Continue simmering until the rice has broken down into a creamy consistency, about fifteen more minutes.
-
6
Serve in bowls topped with fried garlic, fried shallots, cilantro, scallions, white pepper, and fish sauce.
Did You Know?
Laotian mothers prepare khao piak khao as the go-to remedy for sick children, believing the gentle rice porridge restores strength and warmth to the body.
Chef's Notes
Equipment Tips
- large pot
The Story Behind Khao Piak Khao
Khao Piak Khao is the Laotian equivalent of congee, but made distinctively with a combination of sticky and jasmine rice that creates a thicker, more substantial porridge. This dish has been a morning staple in Laos for centuries, providing a warm and nourishing start to the day. The simplicity of the preparation belies the depth of flavor achieved through careful seasoning and quality broth.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!