Chicken Congee Shaoxing Ginger (Print Version)
Silky rice porridge with tender chicken, Shaoxing wine, and ginger brings comforting flavors to the table.
# Ingredients:
→ Marinating
01 -
225 g chicken breast or thigh, thinly sliced
02 -
2 teaspoons Shaoxing wine
03 -
0.5 teaspoon salt
04 -
1 teaspoon cornstarch
→ Congee Base
05 -
120 g uncooked short grain white rice
06 -
1 litre chicken broth
07 -
1 tablespoon Shaoxing wine or dry sherry
08 -
2 large slices ginger
→ Finishing and Garnishes
09 -
2 green onions, thinly sliced
10 -
0.25 teaspoon chicken bouillon or salt, to taste
11 -
1 teaspoon toasted sesame oil
# Instructions:
01 -
Place rice in a medium bowl and cover with cold water. Gently agitate by hand, then drain. Repeat this process one or two more times to remove excess starch. Drain thoroughly.
02 -
Combine rinsed rice, chicken broth, Shaoxing wine, and ginger in the Instant Pot. Seal and cook at high pressure for 15 minutes. Allow pressure to release naturally for at least 10 minutes, then finish with a quick release if needed. Open the lid carefully.
03 -
Combine rinsed rice, chicken broth, and 1 litre water in a large pot. Bring to a simmer over medium-high heat, then reduce to low. Cover, leaving a small gap for steam to escape. Simmer for 30 minutes, stirring frequently to prevent sticking, until the mixture is thick and creamy.
04 -
In a bowl, combine sliced chicken with Shaoxing wine, salt, and cornstarch. Mix until evenly coated and let marinate while congee cooks.
05 -
Add marinated chicken, green onions, and bouillon to the hot congee. Cook over medium heat (or use sauté function on Instant Pot), stirring constantly to separate chicken pieces, for approximately 2 minutes until chicken turns white and is just cooked through.
06 -
Drizzle in toasted sesame oil and stir to combine. Taste and adjust salt as needed. Ladle congee into warm bowls and serve immediately.
# Notes:
01 -
Stir congee frequently during stovetop cooking to avoid scorching the bottom and to achieve a smooth, creamy consistency.
02 -
Avoid rapid steam release after pressure cooking, as the starchy congee can clog the release valve.