Umami
Umami

Rebecca’s Improved Congee

3 bowls

servings

30 minutes

active time

1 hour

total time

Ingredients

4 pieces of bone-in, skin-on chicken thigh

6 cups of water

2/3 cup of uncooked rice

2 tbsp grated ginger

2 tbsp grated garlic

2 tsp salt

(Optional) chopped green onion or chives

Directions

Add all ingredients to a pressure cooker. Yes, that’s a lot of water for that much rice.

Cook at high pressure for 45 minutes. Gently release.

Carefully remove whole chicken pieces.

Remove bone, skin, cartilage. Chicken should fall apart.

Add chicken back to soup. Let rest for 10 minutes.

Stir and serve.

Notes

Most of the flavor and all of the fat comes right from the chicken. This a recipe where high quality or organic, free range meat really shines through.

Mix it up by adding pepper, chili oil, or fried onion, but try this as-is the first time around.

3 bowls

servings

30 minutes

active time

1 hour

total time
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