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