Chicken Congee

One of my favourite “dump it all in and DONE” homey comfort food.

SERVING: 8

PREP TIME: ~10mins
COOK TIME: ~30mins

Steps Ingredients Imp. Metric Notes No-Leftover
:hocho::bowl_with_spoon: Chicken thighs (cut in bite-sized) 2 lbs 900g :white_check_mark:
:bowl_with_spoon: Ginger (minced) 4 Tbsp :white_check_mark:
:bowl_with_spoon: Garlic (minced) 2 Tbsp :white_check_mark:
:bowl_with_spoon: Sesame Oil 2 Tbsp :white_check_mark:
:bowl_with_spoon: Soy Sauce 2 Tbsp :white_check_mark:
:bowl_with_spoon: Jasmine Rice (washed) 2 Cups or other short grained rice :white_check_mark:
:bowl_with_spoon: Salt 2 tsp :white_check_mark:
:bowl_with_spoon: Black Pepper (optional) 1 tsp :white_check_mark:
:bowl_with_spoon: Water 10 Cups for extra flavour, replace with chicken broth :white_check_mark:
:salt: Cilantro (chopped) various garnish
:salt: Ground White Pepper various garnish

INSTRUCTIONS:

  1. Put all the :bowl_with_spoon: ingredients into Instant Pot. Stir well.

  2. Manual Pressure: 20 mins High (or use Porridge setting)
    Natural Release: 10 mins

  3. Stir in Chopped Cilantro OR use as garnish over congee. Serve with Ground White Pepper for that extra kick.

SOURCE:

For this recipe I would would highly recommend to be more meticulous with rice options. I tried it with high retention species like sushi rice and it was so pasty I can lay bricks with it. Also chicken broth is king, water is for the weak.

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