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I'm so happy I found this recipe. I used regular jasmine rice and 2 cups of chicken and added a little more fish sauce. The only thing I would change would be the poultry seasoning (I used McCormick Chicken rub). I forgot to taste before I added and a tablespoon was WAY too much for my liking. I set the water on high til it boiled and then put it on the low/1 setting on my stove. I let it sit for 45 minutes but I would check it the last ten minutes next time.
I am definitely using this recipe again but w/out the poultry seasoing and maybe adding green onions.
I made this again and simplified the process. I reduced the rice to only 2 cups of jasmine rice (next time I will try 1 1/2) and let it simmer for only 20 minutes, not the full 45. I added a little more fish sauce to taste and with the chicken, I added a bunch of green onions and seasoned with white pepper. Great as leftover with a poached or fried egg. Perfect for when you're under the weather. Thanks again!
I love this recipe. I use 1/4 cup sweet brown rice and 2 cups long grain brown rice. It's wonderful to make at the beginning of the week and then I can eat it for lunch all week.
This is pretty good! It really makes rice last a lot longer. I've made this a few times. I still haven't tried adding egg to it, so I might give that a try next time. Thanks!
Very good. We added a little more fish sauce and no sugar. Also garnished with coriander before serving.
Delicious! No chicken meat, but I topped with fried shallot, pork floss and chopped green onion, and poured a little fish sauce over the top. Mmmmm yum!
How about 10 stars??? This is absolutely over the top delicous, easy, filling, comfort food. Next time I'm sick, I'm making THIS not chicken soup. I did poach the eggs on top. Divine. Now I'm ready for another serving.....made for PAC 9/07.
this is delicious! thank you so much :)