This instant pot chicken congee is comforting, warm, and nutritious with thin strips of chicken mixed in.
What is congee?
Congee is a rice porridge where rice is cooked with a lot of liquid like water or stock until the rice breaks down and becomes soft. It is a popular breakfast choice in China and is a staple in many Asian countries. In my household, we typically make congee when someone is ill, or for brunch.
My favourite part about this recipe is that chicken stock is made in the Instant Pot with the chicken legs at the same time the congee is cooking. Using the chicken legs rather than chicken breast also means that the chicken stays tender.
This congee requires little effort but is maximized on taste. The recipe can be adapted to the stove top, which needs at least 45 minutes to simmer.
Feel free to add fish sauce instead of salt to season, or other toppings of your choice.
I will be creating a YouTube video on how to make this congee in a few months. In the mean time, please subscribe to my YouTube Channel. I will have monthly videos to share! (SUBSCRIBE HERE).
- ⅓ cup of thinly sliced ginger (1 inch x 2 mm)
- ½ cup of scallions-cut on the bias
- ½ tsp of salt
- ½ tbs of white pepper
- 2 tbs of sesame oil
- 2 quarter chicken legs with no skin (1 pound)
- 1½ cups of long grain Jasmine rice
- 8 to 10 cups of water
- Cut the ginger and scallions and leave aside.
- Measure out the salt, white pepper, sesame oil and leave aside.
- Clean the rice. Add the rice to a bowl, and add enough water to cover the rice. Swirl the rice around. Drain and repeat a few times until the water is clear.
- Add the 2 chicken legs at the bottom on the Instant Pot.
- Add the cleaned and drained rice.
- Add enough water until it reaches the 8 cup mark in the Instant Pot.
- Turn the Instant Pot on, close the lid and make sure the knob is on "Sealing". Choose the "Porridge" button and change the timing to 20 minutes.
- When the time is up on counter, turn the Instant Pot off. Do a natural release by waiting at least 15 minutes before turning the knob from 'Sealing' to 'Venting'.
- Remove the chicken from the pot and shred the meat. Discard the bones.
- Add the chicken back into the congee, add the salt, and mix well. Taste and adjust more salt as needed.
- Ladle into bowls and top with desired amount of ginger, white pepper, sesame oil and scallions.
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