Trying out a new appliance with a new recipe…

Chicken Jook
5 cups water
1 pound boneless, skinless chicken, cut into pieces
1 cup rice
2 tbsp minced fresh ginger
1 tbsp minced garlic
1 tbsp sesame oil
1 tbsp sweet soy
black pepper
green onion for garnish

This recipe was adapted from the Chinese Chicken Congee recipe in the Instant Pot Fast & Easy cookbook on page 124.

We cooked it on the porridge setting and let it sit for 10 minutes after it was done before carefully releasing the steam/pressure.

Tip: to easily peel ginger use the edge of a spoon. Safer than using a knife or blade with the bumps and uneven shape of ginger.

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