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Main dish:

  • 1 cup (225 grams) jasmine rice
  • 2 tablespoons (30 milliliters) Shaoxing wine
  • 2 tablespoons (30 milliliters) soy sauce
  • 8 cups (1750-2000 milliliters) chicken stock
  • 1 small piece, (45 grams) fresh ginger
  • 3 cloves garlic
  • 15 pieces (10 grams) dried shrimp
  • 1 piece star anise
  • 1 piece chicken leg
  • Salt and white pepper to taste

Garnishes (as desired):

  • Sautéed shrimp
  • Sliced scallion
  • Fine julienned ginger
  • 100 year old egg, halved
  • Chili oil (crisp)
  • Black vinegar
  • Mushrooms
  • Peas
  • Spring onion


  1. Rinse rice until water runs clear. Add to pressure cooker along with all other ingredients except garnishes.
  2. Bring to simmer. Stir well, then close lid. Bring to pressure. Reduce to medium heat. Cook for 25 minutes.
  3. Release pressure. Remove ginger and star anise and discard. Remove chicken leg and shred. Add shredded chicken back to congee.
  4. Serve into individual bowls and garnish as desired using suggestions above.


MasterChef Canada

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MasterChef Canada



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