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Pressure Cooker Chicken Congee (Jook)

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Pressure Cooker Chicken Congee (Jook)

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Ingredients

Adjust Servings:
1 cup Jasmine Rice
4 Chicken Drumsticks
Size of thumb Ginger Sliced thinly
7 cups Water
Dashes White Pepper Powder
Garnish
1 stalk Scallions Sliced thinly
Pork Rousong (Floss) As desired
Kitchen Supplies
Pressure Cooker (6 Quart)

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Cuisine:

Classic Chinese comfort food, good on a cold day or when you're not feeling well. Handful of ingredients and ready in an hour

  • 1 hour
  • Serves 4
  • Easy

Ingredients

  • Garnish

  • Kitchen Supplies

Directions

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Steps

1
Done

Rinse jasmine rice in a big bowl by running it under cold water and rubbing it with your fingers. Water will become murky, so pour it out and repeat this rinsing process a few times until the water is clear. Drain water and add rice to pressure cooker.

2
Done

Add chicken, ginger and water to pressure cooker.

Close lid and move steam release handle on lid to "Sealing". Set to "High Pressure" and cook for 30 minutes. You may need to press "+" button to increase time to 30 minutes (preset may be 20 minutes).

3
Done

When ready, let pressure cooker naturally release pressure for about 20 minutes. Move steam release handle on lid to "Venting" and remove lid. Congee will look watery at this point.

4
Done

Use tongs to separate chicken meat from bones. Remove and discard bones.

Press "Saute" button on pressure cooker and stir congee for about 3 minutes until it thickens. You can stir it for shorter or longer - shorter for more watery congee and longer for thicker congee (your preference).

When finished, press "Keep Warm/Cancel" button on pressure cooker to stop cooking.

5
Done

Pour congee into serving bowls and add ground white pepper, scallions and pork rousing (see fresh homemade recipe). Stir well and enjoy!

Note: Unless you do not like spicy food, add a generous amount of ground white pepper because it goes really well with congee!

Rebecca Chan

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