Chicken Congee with Poached Egg
Healing Chicken Rice Congee with Poached Egg, Black Sesame, Tamari. Perfect for postpartum meal preparation and winter & fall
Equipment
- Pressure Cooker Instant Pot or OurPlace
Ingredients
Chicken Congee
- 1 cup Rice
- 8 oz Chicken Thighs
- 8 cups Chicken Broth Bone Broth or Meat Stock
- 2 large slices Fresh Ginger Peeled of skin
- 1 tbsp Garlic minced
- 1 tsp Sea Salt
Toppings & Finishing
- Green Onions optional: sliced
- Tamari optional: drizzled on top
- Sesame Oil optional: drizzled on top
- White Pepper optional: cracked on top
- Egg optional: Fried or Poached
- Chili Oil or Chili Crisp optional
- Crispy Garlic optional
- Fresh Cilantro optional
- Black Sesame Seeds optional: sprinkle on top
Instructions
Chicken Congee
- Add Chicken Congee ingredients to the Pressure Cooker (Rice, chicken things, broth, ginger, garlic & salt). Set your Pressure Cooker to high pressure. Cook for 25 minutes. Let it naturally release for at least 10-15 minutes (important for texture).
- Remove the chicken things and shred the meat. Discard the bones, skin or keep the skin if you like it. Return the chicken to the pot. Stir well - the rice should be broken down to a soft porridge consistency. If your texture is too thick, add more broth. If it is too thin, use sauté mode for a few minutes and stir.
Serving & Toppings
- If you'd like to include a fried or poached egg. Prepare your egg at this time.
- In a wide bowl add your chicken congee. Top your congee with all or some of the ingredients listed (green onions, tamari, sesame oil, white pepper, black sesame seeds, fried or poached egg, chili oil or chili crisp, crispy garlic, fresh cilantro).
- Serve warm with a spoon.
Notes
Healing Chicken Rice Congee with Poached Egg, Black Sesame, Tamari. Perfect for postpartum meal preparation and winter & fall