Soothing Chicken Congee | zojirushi.com

Ingredients (serves 3-4):
For Congee:

1 cup jasmine rice
8 cups water
8 oz. bone-in chicken thigh, skin removed
2 green onions, cut horizontally into halves
1 Tbsp. ginger, sliced
Salt and white pepper, to taste
1 cup water

For Topping:

1 Tbsp. ginger, finely julienned
2 tsp. sesame oil
2 green onions, finely sliced

*This recipe was developed for Gourmet d'Expert® Electric Skillet EP-PBC10. Adjustments may be necessary when using other models.

1

In a large bowl, rinse rice until water runs clear, about 3 to 4 times, then drain. Strain rice for 30 minutes.

2

Set the Pan to the Skillet, add 8 cups of water, chicken, green onion halves and sliced ginger. Cover with lid, set the temperature to HIGH and bring to a boil.

3

Open the lid, remove scum from the surface, and add the dried rice from Step 1. to the Pan. Bring to a boil again while stirring.

4

Reduce heat to SIMMER and cook for 30 minutes, stirring occasionally.

5

Using tongs, remove the chicken onto a plate. Then add another cup of water to the porridge.

6

Simmer for 10 minutes, stirring occasionally. Remove and discard green onions and ginger slices. Add salt and white pepper to taste.

7

Shred chicken, and add the meat back to the porridge.

8

Add julienned ginger and drizzle sesame oil to the porridge. Turn heat off.

9

Serve immediately. Top with finely sliced green onions. Enjoy!