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Tuck a baby chicken into the Instant Pot, along with a cup of rice, and with the push of a button, you get silky, savory porridge. Top with scallions and peanuts for crunch, and black bean sauce for umami.
What You Get
Whole chicken (see note below)
Black bean sauce
Crushed, roasted peanuts
What You’ll Need
Makes 4 servings
Active Time: 20 minutes
Total Time: 90 minutes
Cut a 2-inch piece of ginger and smash it to break apart the fibers.
In the Instant Pot, combine the ginger, 1 cup rice, and the chicken, along with 7 cups water. Cover, seal the vent, and cook on the “porridge” setting until the chicken is totally tender and falling off the bone, and the rice is creamy, 30 minutes. Let the pressure release naturally, 25 minutes.
Meanwhile, slice the green parts of the green onions. Chop the cilantro, including some the stems.
Remove the chicken from the pot, discarding the ginger, and give the congee a stir. Switch the Instant Pot to the sauté setting, bring to a simmer, and cook until the congee is silky and has thickened slightly, 3 minutes longer. (The congee will continue to thicken slightly as it sits.)
Shred the chicken into bite-size pieces, tossing the skin and bones. Stir half of the chicken back into the congee.
Ladle the congee into bowls and top with the remaining chicken. Dollop with the black bean sauce, and drizzle with soy sauce to taste. Generously sprinkle with crushed peanuts, green onions, and cilantro, and serve warm.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking.