Ginger Turmeric Chicken and Rice Congee

Ingrediencie

1 cups short-medium grain rice

5 cups chicken broth or water

2 whole chicken legs or 4 thighs

½ tbsp ginger finely chopped

½ tbsp fresh tumeric finely chopped, or sub 1 tsp tumeric powder

1 tbsp garlic finely chopped

1 cup spinach or any tender greens

1 tbsp soy sauce plus more for serving

1 tsp salt

Postup

Rinse rice under cold water. Transfer to instant pot or slow cooker.

Add 5 cups of water or chicken broth, garlic, ginger, turmeric, and salt. Stir. Add in the chicken legs.

For slow cooker

Cover and cook on high for 4 hours or low for 6 hours.

For pressure cooker

Seal and cook on high pressure for 35 minutes.

When chicken is done cooking it will be tender and falling off the bone. Remove chicken and separate meat from the bone and shred into bite size pieces.

Stir in the soy sauce and season to taste. Fold in spinach and chicken meat.

Serve as is or add toppings such as scallions, fresh herbs, a poached egg, chili oil, ect.