by My Food Story
Make stock in the Instant Pot by browning chicken thighs, mushrooms and aromatics.
Pressure cook it in the Instant Pot for 30 minutes
Shred cooked chicken
Start making Chilli Oil by soaking dried red chillies in hot water
Grind the chillies and cook in oil with some soy sauce and sugar to make chilli oil
Once the stock is drained, saute aromatics and veggies in the same pot for a few minutes
Pour the broth back in along with shredded chicken, Adjust seasoning.
Served in a bowl with noodles, and top with chilli oil
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