CONGEE
(serves 6)
Ingredients:
*1 cup jasmine rice
*6 1/2 cups chicken stock for instant pot, 9 1/2 cups for stove top method
*4-6 boneless, skinless chicken thighs (can use a couple chicken breasts if you prefer)
*2 green onions, sliced
*1/2 inch fresh ginger, sliced thin
*1/2 teaspoon salt
*steamed broccoli, chopped (optional)
*sesame seed oil or soy sauce (optional)
*green onions, chopped
Instant Pot Directions:
~Rinse rice 2 or 3 times and drain.
~Put rice, chicken stock, chicken thighs, 2-green onions, ginger, and salt into instant pot liner.
~Close lid and seal.
~Pressure cook for 30 minutes.
~Allow to do a natural release (I will normally allow it to do this for 30 minutes or more, even if the pin drops earlier. I've even left it for 2 hours on natural release and it comes out fine).
~Remove lid.
~Remove chicken and shred and put back into rice.
~Add in steamed broccoli and stir.
~Stir and allow to sit for a few minutes to thicken up a little bit.
~Serve into bowls and drizzle a little sesame seed oil or soy sauce over the top if you want.
~Sprinkle chopped green onions over the top.
STOVE TOP DIRECTIONS:
~Rinse rice 2 or 3 times and drain.
~In a large stock pan, add rice, chicken stock, chicken thighs, 2-green onions, ginger and salt.
~Bring to a boil, then reduce heat.
~Reduce heat to simmer.
~Stir occasionally so the rice does not clump or stick to the bottom.
~Simmer partially covered for about 1-1 1/2 hours or until the congee is thickened and creamy (the congee will thicken more as it cools).
~Take off from heat.
~Remove thighs and shred meat.
~Return to congee.
~Add steamed broccoli and stir.
~Serve into bowls and drizzle a little sesame seed oil or soy sauce over the top if you want.
**To warm up leftover congee add a little liquid to it first.
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