Tender chicken, fragrant rice, and ginseng root simmer together in a flavourful broth, creating a nourishing and delicious meal that’s ready in under 1-hour. This congee is perfect for a cozy night in or a gentle recovery, offering warmth, comfort, and the benefits of ginseng.
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 4 servings
Ingredients:
3/4 cups uncooked jasmine rice
1 900 ml container low-sodium chicken broth
2 cups of water
8 chicken drumsticks
4 cloves garlic, smashed
1 tbsp Canadian ginseng slices
1 tbsp fresh ginger, grated
2 green onions, thinly sliced
Salt to taste
Drizzle of chili oil (optional)
Directions:
- In cold water, rinse the rice to remove any impurities.
- Add the rice, chicken broth, and water to the Instant Pot. Ensure the rice is even and submerged. Add garlic, ginseng, ginger, 1/2 of the chopped green onion, and the chicken drumsticks.
- Ensure the Instant Pot’s lid is closed and the venting knob is in sealing position. Pressure cook on High Pressure for 20 minutes. When the timer goes off, allow natural release for 10 minutes, then manually release the rest of the pressure.
- Open the lid and remove the chicken drumsticks to a cutting board. Using forks, shred the meat from the bone, removing any hard cartilage. Add meat back to the Instant Pot and stir to combine. Add salt to taste.
- Ladle congee into bowls, top with remaining green onion and chili oil, if desired.
Tip:
- Do not over-rinse the rice as the starch is needed to thicken the congee.
- When the Instant Pot is first opened, congee will look runny but will thicken when stirred and cooled.
