Recipe Book

29
the Fast Slow Go
™
BPR680 USC B21
Chicken and Ginger Congee
Prep time: 15 minutes
Pressure cook: 7.5 psi / 30 minutes* / Natural Release
Reduce: HI / 2 minutes
Serves: 4
Ingredients
2 teaspoons sesame oil
4 green onions, thinly sliced,
white and green part separated
2 tablespoons grated fresh ginger
4 cloves garlic, minced
2 chicken leg quarters (drumsticks and thigh)
(about 1¼ lb/570g)
1 cup (200g) jasmine rice
7 cups (1.68 liters) chicken stock, divided
L cup cilantro leaves
¼ cup (20g) fried shallots
Soy sauce, to serve
Method
1. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated, add
the oil and the white part of the onions, ginger
and garlic and cook, stirring occasionally for
3 minutes, until softened.
2. Add the chicken, skin side down, cook for
5 minutes, until browned. Turn the chicken over
and add the rice and 5 cups (1.2 liters) of the stock.
Stir briefly to combine. Press STOP to turn off
SAUTÉ/SEAR. Close and lock the lid
.
3. Select RICE/GRAINS and adjust the cooking
time to 30 minutes and the release setting to
NATURAL and press START.
4. When cooking has completed, remove the chicken
from the cooking bowl and set aside.
5. Select REDUCE and adjust the cooking time to
2 minutes and press START. Add the remaining
2 cups (480ml) stock to the cooking bowl and
whisk to break down the rice and form a thick
porridge-like consistency.
6. Remove and discard the skin and bones from the
chicken. Shred the meat.
7. Spoon the congee into serving bowls and top
with the chicken, cilantro, green onions and fried
shallots. Season with soy sauce and serve.
*Cooking time excludes the building and releasing
of pressure.