Simple chicken congee recipe you can “dump and cook” in less than an hour. Feel free to alter to your tastes, this is a basic recipe that will net you a flavorful base soup.
- 5-6 Chicken legs
- 3/4 Cup jasmine rice
- 2 Tsp garlic
- 1 Tbsp ginger
- 7 Cups water
- Salt to taste
- Green onion to garnish
Wash the rice until water runs clear. Arrange chicken legs at the bottom of the pot. Layer grated ginger and garlic on top of legs. Place rinsed and drained rice on top of all. Pour water gently into pot. Do not add salt at this point.
Cook on manual high for 30 minutes and NPR. With a pair of tongs remove chicken legs from the pot. Set IP to saute and thicken soup to desired consistency stirring constantly. Once you’ve got the consistency where you want it remove skin and bones from legs and return to pot. Add salt to taste and garnish bowls when served with green onion.
I enjoy adding a bit of high-quality soy and Siracha, or hot chilli oil to my bowl.
- If you’re making in a pinch or don’t have access to fresh ginger you CAN use the same amount of ground ginger.
- You can use brown rice but adjust your cook time (it takes about 30% longer)