Ginger Turmeric Chicken and Rice Congee (For Instant Pot and Slow Cooker) - Wishbone Kitchen

Name: Ginger Turmeric Chicken and Rice Congee (For Instant Pot and Slow Cooker) - Wishbone Kitchen
Ingredients: 1 cups short-medium grain rice; 2 whole chicken legs or 4 thighs; ½ tbsp ginger finely chopped; ½ tbsp fresh tumeric finely chopped, or sub 1 tsp tumeric powder; 1 tbsp garlic finely chopped; 1 cup spinach or any tender greens; 1 tbsp soy sauce plus more for serving; 1 tsp salt

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Ginger Turmeric Chicken and Rice Congee (For Instant Pot and Slow Cooker) - Wishbone Kitchen

Ingredients

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1 cups short-medium grain rice2 whole chicken legs or 4 thighs½ tbsp ginger finely chopped½ tbsp fresh tumeric finely chopped, or sub 1 tsp tumeric powder1 tbsp garlic finely chopped1 cup spinach or any tender greens1 tbsp soy sauce plus more for serving1 tsp salt

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Instructions

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Rinse rice under cold water. Transfer to instant pot or slow cooker. Add 5 cups of water or chicken broth, garlic, ginger, turmeric, and salt. Stir. Add in the chicken legs. For Slow Cooker Cover and cook on high for 4 hours or low for 6 hours. For Pressure cooker Seal and cook on high pressure for 35 minutes. When chicken is done cooking it will be tender and falling off the bone. Remove chicken and separate meat from the bone and shred into bite size pieces. Stir in the soy sauce and season to taste. Fold in spinach and chicken meat. Serve as is or add toppings such as scallions, fresh herbs, a poached egg, chili oil, ect.

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