Chicken Congee [Rice Cooker Recipe]

Minimal fuss, maximum flavor

Prep time: 10-minutes

Cooking time: 25-minutes
Difficulty: Easy – Mild
Serves: 2 [medium bowls]
Equipment: Rice cooker

Ingredients:
100-g (1/2-cup) long grain rice
900-ml (4-cups) water
1 chicken breast [cubed]
4-slices ginger
25-g (2-tbsp) dried scallions/shallots [optional]
1-1/2 tsp salt [or to taste]
1-sliced spring onion [sliced]
Preparation:

1. Wash the rice in the rice cooker bowl. Wash and drain the water repeatedly until the water runs
clear, this can take about 3-4 times.
2. Prepare the chicken breast, ginger, and spring onion
3. Prepare the dried scallions by immersing them in a bowl of warm water. After 30-seconds,
break them up with your hands so that you get strips

Ready? Let’s Cook!

1. Add water to the rice in the rice cooker bowl. Then add the chicken, ginger, and dried scallions.
Close the lid.
2. Cook for 25-minutes. Give it a stir to feel the consistency. It should feel quite runny without too
much water left. If it’s too runny, leave for another 3-minutes and check. If it’s too thick or gets
too thick, then add water and stir and leave for another 3-minutes so that it heats up again.
3. Add salt, to taste. Garnish with spring onions and a sprinkling of white pepper.