Sprig Originals's kitchen / Pressure Cooker Chicken and Ginger Congee
Pressure Cooker Chicken and Ginger Congee
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Silky, savoury rice porridge that normally simmers for an hour and a half comes together in one pressure cycle. Bone-in chicken thighs cook right in the rice, so the broth turns rich and the meat shreds into soft, comforting spoonfuls. Finish with soy, sesame and a shower of scallions.
Ingredients
Congee
- 1 cup jasmine rice
- 1 1/2 lb bone-in, skinless chicken thighs (about 4)
- 3 inch piece fresh ginger, peeled and thinly sliced
- 8 cups low-sodium chicken broth or water
- 1 tsp kosher salt
To finish
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp ground white pepper
- 4 scallions, thinly sliced
Instructions
- Rinse the jasmine rice in a sieve under cold water until the water runs mostly clear, about 30 seconds, then shake dry.
- Put the rice, chicken thighs, ginger slices, broth and salt into the pressure cooker pot and stir once. The pot should be no more than half full; use a 6-quart or larger cooker.
- Lock the lid, set the valve to sealing, and pressure cook on high for 25 minutes. Let the pressure release naturally for 15 minutes, then move the valve to venting to release any remaining steam.
- Lift out the chicken thighs with tongs and set on a plate. Pull the meat off the bones with two forks and shred it into bite-size pieces; discard the bones and the larger ginger slices if you like.
- Stir the congee vigorously with a whisk or wooden spoon for 30 to 60 seconds until the rice breaks down and the porridge turns creamy. Stir in the soy sauce, sesame oil and white pepper, then return the shredded chicken.
- Ladle into bowls, top generously with sliced scallions and serve hot. Thin with a splash of hot water if it thickens as it sits.
Chef's tips
- Congee thickens a lot as it cools. Loosen leftovers with 1/4 cup water per bowl when reheating.
- Rice foams under pressure, so never fill the pot past the half-full mark and always use a natural release for at least 15 minutes before venting.
- Boneless thighs work too: cook for 20 minutes instead of 25, since there are no bones to enrich the broth.
- Chili crisp, a soft-boiled egg or a handful of chopped cilantro all make good extra toppings.
Nutrition (per serving, estimated)
370calories
29gprotein
41gcarbs
10gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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