Instant Pot Congee
The Chinese call this Jook. The Thais call it Jok. Regardless, we call it delicious, and the Instant Pot is a super time-saver here.
Overall rating from Tomahto users
Ingredients
- 2 chicken breasts, poached and shredded
- 8 cups chicken stock
- 1 cup jasmine rice
- 1 2-inch piece of ginger, sliced into coins
- 8 cloves garlic, smashed
- 2 medium scallions, green and white separated.
- Ground white pepper
- White vinegar
- Thai seasoning sauce (e.g. Golden Mountain)
- Dried red chili flakes
- Fresh cilantro, chopped
- Soft-boiled eggs, optional
Steps
- Add the rice to a large mixing bowl and cover with cold water plus an inch or so.
- Using your hand, swish the water and massage the rice gently. You'll see the water is somewhat murky.
- Pour off the water and repeat until the water is clear (~3 times).
- Drain the rice and add to the Instant Pot.
- Separate the scallions into white and green parts. Add the whites to the Instant Pot and reserve the greens for garnish.
- Toss the garlic and ginger into the pot along with the stock.
- Pressure cook on high for 20 minutes, followed by a natural release (~30 mins).
- When done, release any residual pressure from the Instant Pot and remove the lid.
- Pick out the ginger and any of the spent garlic and scallions that you can.
- Add the chicken and stir to combine.
- Serve in bowls and let folks garnish with the cilantro, white pepper, minced scallion greens, Thai seasoning sauce, and vinegar. Top with an egg, sliced in half if you made some.
Relevant Products
Recipe Tags
Breakfast
Instant Pot
Rice
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