- 1 package of costco chicken thighs (no bone)
- 7 cups water
- 1 cup rice
- 1 teaspoon of ginger paste
- 1 teaspoon salt (or to taste)
- soy sauce – for serving
- sesame oil – for serving
- green onions (scallions) – for serving (about 3)
INSTRUCTIONS
- Combine water, rice, frozen chicken, and ginger in the pot
- Set insta pot on normal porridge setting, let it start
- Use Natural Release when the cycle is done
- Open the lid very carefully. Remove the chicken pieces into a bowl and shred (I usually save about 1/2 cup of this to feed my very spoiled dogs). The congee may seem watery.
- Use the SAUTÉ function, and cook, stirring the congee until your desired thickness. The congee will thicken as you stir it. It will also continue to thicken as it cools a bit.
- Add the chicken meat back into the congee as well as a splash of sesame oil and soy sauce for flavor. Finely slice the green onions for garnish.
- Turn off the Instant Pot. Taste and add salt, as needed. Ladle the congee into bowls and top with green onions.
No comments:
Post a Comment