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.