Ingredients
Marinating
- 8 oz chicken breast or thigh, thinly sliced
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Congee
- 1/2 cup uncooked short grain white rice (or medium grain)
- 4 cups chicken broth
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 2 large slices of ginger
- 2 green onions, thinly sliced
- 1/4 teaspoon chicken bouillon, or to taste (or salt)
- 1 teaspoon toasted sesame oil
Instructions
- Rinse Rice: Add the rice to a medium-sized bowl and cover with water. Gently rinse the rice a few times using your fingers, then drain. Repeat the rinsing and draining process one to two more times. Drain the rice well to prepare it for cooking.
- Cook Congee (Instant Pot Method): Combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices in your Instant Pot. Close the lid and set the pot to cook on high pressure for 15 minutes. When cooking in a pressure cooker on stovetop, bring to pressure over medium heat, then cook on low for 15 minutes. Allow the pressure to release naturally for at least 10 minutes before performing a quick release; this prevents clogging due to the starchy congee. After pressure release, proceed to cook the chicken as described below.
- Cook Congee (Stovetop Method): In a large pot, combine the rinsed rice, ginger slices, chicken broth, and 4 cups of water. Bring the mixture to a simmer over medium-high heat. Reduce the heat to low, cover the pot leaving a small, finger-wide gap for steam to escape, and simmer gently for 30 minutes. Stir frequently to prevent sticking and boiling over. The congee will thicken and become sticky toward the end. Once it reaches your desired texture, proceed to cook the chicken.
- Marinate Chicken: While the congee cooks, place the thinly sliced chicken in a medium bowl and add Shaoxing wine, salt, and cornstarch. Mix thoroughly ensuring the chicken is evenly coated. Set aside to marinate.
- Cook Chicken: When the congee is ready, add the marinated chicken, green onions, and chicken bouillon to the pot or Instant Pot (using the sauté function). Turn the heat to medium and stir constantly to separate the chicken pieces. Cook until the chicken just turns white, about 2 minutes.
- Finalize and Serve: Stir in the toasted sesame oil and mix well. Taste the congee and add more salt if needed. Transfer the congee into individual bowls and serve hot for a comforting meal.
Notes
- For a gluten-free version, substitute Shaoxing wine with dry sherry.
- Do not perform a quick pressure release immediately after cooking in the Instant Pot to avoid clogging the steam valve due to starchy liquid.
- Keep stirring the stovetop congee frequently to prevent it from sticking to the pot and spilling over.
- Adjust the thickness of the congee by adding more water or broth during cooking if desired.
- Use short or medium grain rice for the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Soup
- Method: Instant Pot, Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
