Chicken Congee - Pressure Cooking

Chicken Congee -  Pressure Cooking

Prep & Cook Time: 40 Minutes
Serves: 6

Nutrition: Per Serving
14g total fat (3.9g saturated fat)
1288kJ (307 cal)
28.7g carbohydrate
16g protein
1.3g fibre

Ingredients

  • 1 tablespoon peanut oil
  • 1 cup (200g) jasmine rice
  • 4cm piece fresh ginger (20g), grated
  • 1 green onion, sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • 1 tablespoon light soy sauce
  • CHICKEN STOCK
  • Half a fresh chicken (800g)
  • 1 medium carrot (120g), halved
  • 1 small brown onion (80g), halved
  • 1 trimmed stalk celery (100g), halved
  • 1 teaspoon black peppercorns
  • 2 litres (8 cups) water

Method

  1. Make chicken stock. Discard skin and bones from chicken; shred meat coarsely.
  2. Heat oil in a 6-litre (24-cup) pressure cooker; cook rice, stirring, for 2 minutes. Add stock and ginger; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook for 10 minutes.
  3. Release pressure using the quick release method; remove lid. Stir chicken into cooker, reheat. Serve congee topped with onion, chilli and sauce.

Chicken Stock

  1. Combine ingredients in a 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure.
  2. Reduce heat to stabilise pressure; cook for 15 minutes. Release pressure using the quick release method (see Cook’s Notes for Classic Minestrone, page 66); remove lid.
  3. Strain stock into a large heatproof bowl. Reserve chicken; discard vegetables and peppercorns.
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