Recipe Book

29
the Fast Slow GO
™
SPR680 UK B21
Chicken and Ginger Congee
Prep time:
15 minutes
Pressure cook:
50kPa / 30 minutes* / Natural Release
Reduce:
HI 2 minutes
Serves: 4
Ingredients
2 teaspoons sesame oil
4 spring onions, thinly sliced, white and green part
separated
2 tablespoons finely grated fresh ginger
4 cloves garlic, crushed
2 chicken leg portions (about 600g)
200g jasmine rice
1.75 litres chicken stock, divided
10g coriander leaves
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, add the rice
and 1.25 litres stock. 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 500ml 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, coriander, green onions and fried
shallots. Season with soy sauce and serve.
*Cooking time excludes the building
and releasing of pressure.