Simple and comforting Chicken Congee/ Chinese Rice Porridge With Dried Scallops. I think most Chinese household knows how to cook congee/ porridge using the conventional/ stovetop method. In this blog post, I'm sharing a super easy method using a pressure cooker. No need to stand by the kitchen to constantly stir the congee or "watch fire" 不需要看火. :D The end result is satisfying, the right texture that I like!
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Photo updated: August 2022 |
Ingredients: yield 2 servings
中文食谱：请在网页的右边点击Translate，然后选择中文翻译
3/4 *cup Jasmine Rice
（rinsed, soaked for 30 minutes, or if you're cooking for breakfast, you can soak the rice the night before）
4-5 *cup Water & the water used to soak dried scallops
（or use chicken broth if you like it more flavourful）
*Cup = the small measuring cup commonly used to measure rice.
1 Chicken Leg （cut into chunks or whole）
（Seasoned with salt, white pepper, sesame oil, and corn flour.）
2-4 Dried Scallops （soaked）
4 slices Ginger
Some Salt, add to taste
Optional： White Pepper, Light Soy Sauce, Shallot Oil/ Sesame Oil, Spring Onion, Homemade Youtiao or any condiments of your preference, for toppings.
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
1. Place rice, marinated chicken, scallops, ginger, and water in the cooking pot.
2. Pressure Cook （HI）for 15 minutes.
3. After natural pressure release, add salt to taste.
Optional: Stir to break the chicken into smaller/ shredded pieces. You can adjust the thickness/ consistency of the congee by adding more liquid or reducing liquid (set Saute/ Sear mode to cook a few more minutes).
4. Add toppings and serve warm. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
中文食谱：请在网页的右边点击Translate，然后选择中文翻译
3/4 *cup Jasmine Rice
（rinsed, soaked for 30 minutes, or if you're cooking for breakfast, you can soak the rice the night before）
4-5 *cup Water & the water used to soak dried scallops
（or use chicken broth if you like it more flavourful）
*Cup = the small measuring cup commonly used to measure rice.
1 Chicken Leg （cut into chunks or whole）
（Seasoned with salt, white pepper, sesame oil, and corn flour.）
2-4 Dried Scallops （soaked）
4 slices Ginger
Some Salt, add to taste
Optional： White Pepper, Light Soy Sauce, Shallot Oil/ Sesame Oil, Spring Onion, Homemade Youtiao or any condiments of your preference, for toppings.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
1. Place rice, marinated chicken, scallops, ginger, and water in the cooking pot.
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I use whole chicken leg (I'm lazy to cut the meat and wash the chopping board >.<),
it's optional to cut into smaller pieces because after pressure cooked,
the chicken meat is tender and easily breaks into shredded chicken.
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2. Pressure Cook （HI）for 15 minutes.
3. After natural pressure release, add salt to taste.
Optional: Stir to break the chicken into smaller/ shredded pieces. You can adjust the thickness/ consistency of the congee by adding more liquid or reducing liquid (set Saute/ Sear mode to cook a few more minutes).
4. Add toppings and serve warm. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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By readers, some feedback from those who have tried this recipe:
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| By shuzhenhang |
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| By Winnie Lai |
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