Traditional Chinese Chicken Congee
A classic Chinese rice porridge dish, this Chicken Congee can be easily prepared in an Instant Pot® for maximum convenience.
Ingredients
| 2 ½ | cups chicken broth, divided, or more to taste |
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| 1 | cup jasmine rice |
| nonstick cooking spray | |
| 6 | thick slices bacon, cut into ½-inch strips |
| 1 | small onion, diced |
| 1 | clove garlic, minced, or more to taste |
| 1 | (1 inch) piece fresh ginger, peeled and julienned |
| 2 | boneless, skinless chicken breasts |
| 1 | teaspoon sesame oil |
| salt and ground black pepper to taste |
Instructions
| 1. | In a bowl, combine 1 1/2 cups of chicken broth with jasmine rice; set aside. |
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| 2. | Begin by activating the Saute function on a multi-functional pressure cooker (like the Instant Pot®). Spray with nonstick cooking spray and add thick strips of bacon. Saute until the bacon is crisp, without burning, around 5 minutes. Transfer the bacon to a paper towel-lined baking sheet to drain. |
| 3. | Into the pot, add diced onion, minced garlic, and julienned ginger in the bacon grease. Cook until the onion is soft and translucent, for about 3 to 4 minutes. Transfer half of the onion mixture to a small bowl. Gradually pour in 1 cup of chicken broth while scraping off any browned bits with a wooden spoon. Introduce the boneless, skinless chicken breasts into the pot and deactivate the Saute function. |
| 4. | Seal the lid and set the pressure to high as per the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for the pressure to build. |
| 5. | Carefully release the pressure using the quick-release method following the manufacturer's guidelines, approximately 5 minutes. Unlock the lid cautiously and pour in the rice and broth mixture. Seal the lid again and choose the rice setting for a 12-minute cook (preset). |
| 6. | Once again, carefully release the pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes. Remove the chicken breasts and shred them using 2 forks. Return the shredded chicken to the pot along with the remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Opt for the soup setting, and if desired, gradually add the remaining chicken broth, a quarter cup at a time (up to 1 1/2 cups), to achieve the desired consistency. Simmer briefly until the desired thickness is obtained. |
Published on Jul 19, 2024 by Luminița