- #high-protein
- #instant-pot
Instant Pot Ginger Chicken Congee
A savory rice porridge in the style of Filipino arroz caldo and Cantonese jook. Chicken thighs cook right in the pot for 40.4g protein per bowl. It's warm and mild, and makes a good breakfast for cold mornings or anyone who doesn't want sweet food first thing.
by John at Baisics
Ingredients
- 680 g Boneless skinless chicken thighs, trimmed
- 150 g Jasmine rice, uncooked, rinsed
- 1440 ml Low-sodium chicken broth
- 30 g Fresh ginger, julienned
- 4 cloves Garlic, minced
- 1 tbsp Toasted sesame oil
- 2 tbsp Low-sodium soy sauce
- 50 g Scallions, sliced
- 0.5 tsp White pepper
- 1 tsp Fish sauce
Instructions
- 1
Set the Instant Pot to Sauté. Add half the sesame oil, the ginger, and the garlic, and cook 1 minute until fragrant.
- 2
Add the rice and stir 1 minute to coat. Pour in the broth and scrape up anything stuck to the bottom.
- 3
Nestle the whole chicken thighs into the liquid. Lock the lid and pressure cook on High for 20 minutes. Let the pressure release naturally for 15 minutes, then quick-release the rest.
- 4
Remove the chicken, shred it with two forks, and stir it back in. Season with the soy sauce, fish sauce, and white pepper.
- 5
Ladle into bowls and top with scallions and the remaining sesame oil.
- 6
The congee thickens in the fridge. Store up to 4 days and loosen with a splash of water or broth when reheating.