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Chicken Congee

super easy

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Ingredients

Adjust Servings
1 cup jasmine or basmati rice (using standard 250ml cup)
7 cups water
200gms chicken thigh (cut into strips)
Handful of ginger, sliced into strips
2 tbsp soy sauce
1 tsp fish sauce
Spring onions for garnish
Optional toppings: crispy garlic, fried shallots, dry shrimp or roasted salted peanuts.
Optional - 2 eggs, beaten

Directions

1.

Add ginger, chicken, rice and water in Cooker.

*Rice to Water Ratio: 1 cup rice to 7 cups of water. *Pro Tip: Do not add salt at this point.
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2.

Pressure cooks at High Pressure for 30 minutes.

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3.

The congee will look watery at this point. Heat up the Cooker using the Sauté function. Stir the congee until desired thickness & consistency.

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4.

Season with soy sauce, fish sauce. Add the beaten eggs (optional). Add salt if required.

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5.

Remove congee from heat, then garnish with spring onions or any other toppings. Serve immediately.

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Notes

You can easily customize the congee by adding toppings like crispy garlic, fried shallots, dry shrimp or roasted salted peanuts.
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