Shredded Chicken and Leek Congee Recipe (pressure cooker version)

Chicken and Leek Congee Recipe


Chicken                      1 whole chicken, about 2 kg/4.5pounds
Water                         enough to cover chicken
Sushi rice                   2 cups
Kosher Salt                3 teaspoons
Leek ( julienne)          2/3 cup
Ginger (thin sliced)     2-3 slices

1. Rinse the chicken and place it in the pressure cooker. Add enough water to cover the bird and 1.5 teaspoons salt. (If the water level reach the highest before the bird fully covered, it will cook fine.)

2. Press the Chicken button.

3. Rinse the rice, chop the leek and slice the ginger while the chicken being cooked.

4.  After the bird is done, place it in a large bowl. Add rice, 1.5 teaspoons salt, leek and ginger into the chicken stock, put the lid on and press the cook button.

5. Shred the chicken with 2 forks or hands.

6. After the congee is cooked, stir in half of the shredded chicken and serve. If desired, add chopped leek to taste.

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