Instant Pot Chao Ga (Vietnamese Rice Porridge)

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

1 cup white rice

½ tbsp cooking oil

½ onion (sliced)

2-3 cloves garlic (minced)

1½" knob ginger (peeled and grated; about 3 tsp)

3 cups chicken bone broth

3 cups water

2 tbsp fish sauce

1.5-2lb skinless chicken breast

Salt and pepper (to taste)

Green onion and cilantro (for topping)

步骤

Season chicken with 1½ teaspoon salt and ½ teaspoon pepper all over. Set aside.

Pour rice into colander and rinse with water until water comes out clear. Set aside.

On the Instant Pot, turn the Sauté: Normal mode on. When hot, add the oil and onion with a pinch of salt. Cook until lightly softened, 1-2 minutes. Then add the garlic and ginger, stirring for 30 seconds until fragrant. Turn off Sauté mode. If needed, add a splash of water and scrape up any bits stuck to the bottom of the pot.

Add the rice, broth, water, fish sauce, 1 tsp salt, and ½ tsp pepper. Stir to mix. Then nestle the chicken breasts in the middle, making sure it's fully submerged in liquid

Seal the Instant Pot. Cook on Manual-High Pressure for 10 minutes, then let release naturally for 5 minutes.

Quick release and carefully take off the lid. The congee will look liquidy but it'll continue to thicken. Meanwhile, transfer the chicken breasts to a cutting board. Carefully shred (it'll be hot!) before returning to the Instant Pot.

The porridge should've thickened up a bit more by now. Stir vigorously and add more chicken broth if you prefer a looser congee. Season to taste with fish sauce and/or salt and pepper.

Top with freshly cracked pepper, cilantro, and green onion. Add your favorite toppings. Mine are fried shallots, chili oil, and soft-boiled eggs.

营养

• 卡路里: 375 kcal
• 总脂肪: 5 g
• 饱和脂肪: 1 g
• 反式脂肪: 1 g
• 胆固醇: 36 mg
• 钠: 839 mg
• 总碳水化合物: 60 g
• 膳食纤维: 1 g
• 总糖: 1 g
• 蛋白质: 21 g