Congee is a warming rice porridge beloved in Asia. It is cooked until the rice breaks down so it is thick and smooth. It makes a great breakfast or meal in cold weather. This method makes it very easy and quick.
1 cup rice, washed
1″ ginger, peeled and sliced into thin rounds
2 cloves garlic, crushed and minced
3 or 4 shiitake mushrooms, sliced
Your choice of 6 chicken legs, 6 chicken thighs or a pound of sliced chicken breast
2 cups chicken broth
1 cup water
Get out your Instapot or pressure cooker.
Place all ingredients into the pot, starting with the rice.
Cover and pressure cook on high for 20 minutes. Let natural release.
Remove the chicken bones, or serve as is.
In the mean time I made a soft cooked egg. Bring a pot of water to a gentle boil, add the egg and reduce heat to a slow boil/hard simmer for six minutes. Remove egg to a bowl of ice water for a few minutes then peel and slice.
Serve congee with egg, pork floss, chopped peanuts, sliced scallion, chili oil, soy sauce, toasted sesame oil, furikake, or really whatever you want.
Result, delicious but lightly flavored. That’s what the condiments are for.
