Easy Chicken Congee Instant Pot Recipe (鸡粥) less than an hour!
My plain white congee recipe: [ Ссылка ]
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Ingredients (~2 servings)
1/2 cup of rice
3 1/2 cups of unsalted chicken stock
3-4 chicken drumsticks
4 large slices of ginger
6 cloves of garlic, smashed
2 green onions, chopped and divided
Salt to taste
Recipe
1. Take 1/2 a cup of rice and wash it. You’ll do this by adding a good amount of water to the rice, using your fingers to agitate the rice and then pour out the water.
2. Peel and slice 4 large slices of ginger, peel and smash 6 cloves of garlic and chop 2 stalks of green onion.
3. Add the rice to the inner pot of instant pot. Take 3 1/2 cups of unsalted chicken stock and add that to the inner pot as well. Give the inner pot a quick swirl to make sure the rice is even and submerged. Then, add in the ginger, the garlic and 1/2 of the chopped green onion. Place 3-4 chicken drumsticks on top.
4. Now return the inner pot to the instant pot, put the lid on, switch the valve to seal and set the instant pot to pressure cook on high for 20 minutes.
5. When the timer goes off, naturally release for 10 minutes and then manually release the rest of the pressure. Open the lid of the instant pot and give a stir and add salt to taste. The congee will look runny at first, but will thicken when stirred and will continue to thicken as it cools.
6. When the timer goes off, naturally release for 10 minutes and then manually release the rest of the pressure. Open the lid of the instant pot and give a stir and add salt to taste. The congee will look runny at first, but will thicken when stirred and will continue to thicken as it cools.
Washing Rice:
I normally do this only once, since i need the rice to retain starch to help thicken the congee. Some actually don’t wash the rice at all to keep as much starch as possible to thicken the congee. But out of habit, I like washing it still to remove any impurities.
Congee Consistency:
This recipe is for a consistency that’s little bit thicker and chunkier, using a ratio of 1 part rice to 7 parts liquid. For a more silkier and smooth consistency, use a ratio of 1 part rice to 10 parts liquid.
