COOK RIBEYE WITH THE FIRST DEAF CHEF ON CHOPPED • APRIL 18 → SAVE YOUR SPOT

Chicken Congee

🍽️ Yield: 4 servings

Ingredients

Congee

  • 1 cup long grain rice
  • 10 cups chicken broth (or 5 cups water + 5 cups chicken broth)
  • 3 ea chicken thighs
  • 1 knob ginger, peeled and minced

Toppings

  • 4 sprigs scallions, curled
  • ¼ bunch cilantro, leaves picked
  • Fried shallots
  • Roasted peanuts, crushed
  • Shredded chicken (from the cooked thighs)
  • Chili oil
  • Black sesame seeds

Preparation

Chicken Congee

  1. Rinse the rice twice in a small bowl, swirling the grains in water, then drain well. Set aside.

  2. Add ginger to the Instant Pot, then add the rinsed rice, then place the chicken thighs, skin-side up, then add the chicken broth.

  3. Close the lid. Pressure cook on high for 25 minutes. Allow the steam to release for 10 minutes.

  4. When the congee is done, remove the chicken thighs, pull off the skin and bone, and shred the meat. Set aside.

  5. Whisk the congee for 15 seconds to emulsify and make it silky.

  6. Ladle into bowls and garnish with cilantro leaves, shredded chicken, fried shallots, scallions, crushed peanuts, black sesame seeds, and a drizzle of chili oil.