Chicken Congee - Instant Pot

• portions: Servings: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

Marinating

8 oz chicken breast or tender, or thigh, thinly sliced

2 teaspoons Shaoxing wine

1/2 teaspoon salt

1 teaspoon cornstarch

Congee

1/2 cup uncooked short grain white rice (or medium grain)

4 cups chicken broth (*Footnote 1)

1 tablespoon Shaoxing wine (or dry sherry)

2 large slices of ginger

2 green onions , thinly sliced

1/4 teaspoon chicken bouillon , or to taste (or salt)

1 teaspoon toasted sesame oil

Instructions

Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.

Method 1 – Use an Instant Pot

Combine the rice, stock, Shaoxing wine, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook at low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog. Once the pressure is fully released, cook the chicken per the steps below.