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.
Ingredients
1 cup jasmine rice
1/2 cup sticky rice
6 cups chicken broth
300g chicken breast
3 inches ginger, julienned
4 cloves garlic, fried crispy
2 tablespoons fish sauce
White pepper
Cilantro and scallions
Fried shallots
Instructions
1Rinse both types of rice together until the water runs clear.
2Bring chicken broth to a boil with the ginger slices, then add the rice and reduce to a simmer.
3Add the whole chicken breast and cook for thirty minutes, stirring occasionally to prevent sticking.
4Remove the chicken breast, shred it finely, and return it to the porridge.
5Continue simmering until the rice has broken down into a creamy consistency, about fifteen more minutes.
6Serve 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.