Ingredients

The following ingredients have 6 Servings
  • 1 cup uncooked Jasmine rice
  • 6 cups chicken broth (, for a thicker congee (7 to 8 cups for thinner congee))
  • 2 chicken breasts ((or 4 boneless skinless thighs, about 1.5 lbs (680 g)))
  • 2 teaspoons ginger (, grated)
  • 1/2 teaspoon fine sea salt ((or to taste))
  • 4 cups baby spinach ((or 2 cups frozen spinach) (*Footnote 1))
  • 2 teaspoons toasted sesame oil
  • 2 green onions (, chopped)
  • Boiled or fried eggs
  • Sriracha sauce or homemade chili oil
  • Chinese pickles or fermented tofu
  • Crushed roasted peanuts or roasted sesame seeds
  • Chopped cilantro

Instruction

  • Add Jasmine rice into a large bowl. Add tap water to cover. Use your hand to rinse the rice gently a couple times, then drain the water. Repeat 2 times. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.
  • Close and seal the lid. Set to cook in manual mode on high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until the pressure is added. Then cook on high pressure with medium-low heat for 15 minutes.
  • Use natural release once done. Do not use fast release. (*Footnote 2)
  • Transfer the chicken breasts to a big plate and shred them with forks. Transfer the chicken back into the pot.
  • Turn on saute function. Add the spinach into the pot. Cook and stir for 1 minute and turn off the Instant Pot.
  • Add toasted sesame oil and green onion. Stir to mix well.
  • Transfer the congee into small serving bowls. Garnish with any toppings you prefer. Or you can simply serve the hot congee as it is.