Step 1

Wash and strain the jasmine rice in water until it runs clear (around 2 - 3 times). Drain.

Step 2

Add the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.

Step 3

Pour in the chicken stock.

Step 4

Give everything a quick stir to make sure the rice is mixed through with the seasonings.

Step 5

Pop your lid on your pressure cooker. Cook on high for 20 minutes, before allowing a natural steam release (around 10 minutes). Note: Carefully and slowly release any leftover steam; starchy dishes can cause the steam to splutter more than other pressure-cooked dishes.

Step 6

Give the congee a final stir, before serving and topping with your favourite garnishes. Add more water here for a thinner consistency.