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One-Pot Chicken Congee

Chinese-style chicken porridge packed with chicken, carrots and celery, great for breakfast or a light meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Main Course
Cuisine Chinese
Servings 8

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 1 rice cooker cup rice washed a few times and drained, see Note 1
  • 8 cups water

For the chicken

  • 150 grams boneless chicken breast cut into small ⅛-inch strips
  • 1 tablespoon oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoons chicken stock powder
  • 2 tablespoons water
  • 2 tablespoons cooking oil

For the porridge

  • 1 stalk celery small dice
  • ½ carrot small dice
  • 1 thumb-sized piece ginger peeled and julienned
  • 1 teaspoon chicken stock powder
  • 1 teaspoon salt
  • ½ teaspoon sesame oil
  • ¼ teaspoon freshly ground white pepper

Instructions
 

  • In your pressure cooker pot, add the washed rice and water.
  • Close and seal the lid and pressure cook, 20 minutes. If cooking on the stovetop, bring the water to a boil, then add the washed rice. Reduce the heat to medium low and cook, until the rice is very tender and can be easily mashed, about 1 hour.
  • While the rice is cooking, marinate the chicken. In a medium-sized bowl, add the chicken, oyster sauce, cornstarch, chicken stock powder, and 2 tablespoons water. Stir until most of the water has been absorbed.
  • Add the cooking oil, and stir until completely coated.
  • Prepare the rest of the ingredients, and set aside until the rice is ready.
  • When the rice is done, release the pressure completely and open the lid. Turn on the Saute function over low heat, or equivalent.
  • Add the chopped celery and carrots and cook, stirring occasionally, 4 minutes.
  • Add the chicken and all the marinade and cook, stirring, 1 minute.
  • Add the ginger and stir to combine.
  • Season with the chicken stock powder, salt, sesame oil and white pepper. Adjust seasoning to taste.
  • Garnish with fried shallots and chopped green onions, if desired. Serve warm.

Notes

  1. Or the equivalent of ¾ measuring cup.  Use fragrant rice for best results.