chicken congee

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

Vietnamese Chicken Rice Porridge - Chao Ga

jasmine rice (or broken rice)

250 g rotisserie chicken (½ lb, or 1 chicken breast

tbsp fish sauce

soy sauce

tsp garlic

tsp ginger

½ tsp black pepper

chicken stock (1.25 L or 1.3 quarts)

crispy shallots

spring onion / green onion

sesame oil

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

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

Pour in the chicken stock.

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

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.

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

https://www.youtube.com/watch?v=UBp38QR-O1c

Chao Ga is classic Vietnamese comfort food ready in 20 minutes. Pressure cooked to perfection, this chicken rice porridge (chicken congee) is ready to warm up your soul.

This is truly a one pot winner, with only 5 minutes prep, before letting your pressure cooker or instant pot do the rest! Cook this up as a winter warmer or as a thoughtful gift for a sick friend or family member.

Chao Ga is Vietnamese style chicken rice porridge. It’s very similar to the Chinese version, which is also referred to as jook or chicken congee. The rice and chicken are complemented with light seasonings and a chicken broth base, for a simple yet tasty dish.

The thickness and consistency of chao ga can vary greatly from region to region and even household to household. It really comes down to personal preference. Our version today is thicker, more like a porridge than a soup, keeping you feeling nice and full.

RECIPE STEPS
00:00 - How to Make Chicken Congee
00:09 - Wash the rice
00:16 - Add all ingredients into instant pot
00:37 - Add lid, seal valve, then set pressure and time
00:57 - Release pressure naturally (10 minutes)
01:01 - Stir and serve

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Vietnamese Chicken Rice Porridge - Chao Ga [Fast Instant Pot Method]

My Instant Pot Vietnamese chicken congee makes a comforting and nourishing meal paired with all the delicious toppings.

Instant Pot Vietnamese Chicken Congee

chicken

water

salt

broken Jasmine rice

tbsp sugar

Vietnamese coriander (chopped)

scallion

cilantro

tbsps ginger, julienned

bird's eye chilis, sliced

tbsp pepper

scallions

giò cháo quẩy (fried dough sticks / Chinese crullers)

bean sprouts

lime,

Rinse the chicken and pat it dry with paper towel. Tuck in the legs and wings so it fits snugly in the pot. Place the chicken breast down in the inner pot of the pressure cooker.

Add 8 cups of water, ginger, and salt to the inner pot.

Lock the lid and pressure cook on HIGH pressure for 10 minutes. Let the steam naturally release for 5 minutes before manually releasing the rest.

Remove the chicken from the pot and let it rest until cool enough to handle.

Pull the chicken from the bones and use your fingers to shred the meat. Place the meat on a plate and set aside. Discard all the skin and bones.

Skim the fat on the surface and discard. Strain the broth through a fine mesh sieve.

Transfer the rinsed rice to the inner pot. Add in 6 cups of the strained chicken broth.

Lock the lid and pressure cook on HIGH pressure for 15 minutes. Let the steam naturally release for 10 minutes before manually releasing the rest.

Add in the remaining 2 cups of reserved chicken stock to thin out the congee. Season with fish sauce and sugar.

To serve, ladle the congee into bowls, top with shredded chicken, Vietnamese coriander, scallion, cilantro, ginger, ground pepper, bean sprouts, fried shallots, and giò cháo quẩy.

Add a few slices of bird&#39;s eye chili and squeeze a little lime juice over the congee if desired.

Serve the congee immediately.

Sri Lankan rice and chicken congee.

Cooked in chicken broth, garlic and coconut milk, this kanji is a favorite among Muslims for iftar and a hearty morning breakfast for big families. serve with a seasoned, deep-fried crispy onion, garlic topping and enjoy.

Sri Lankan rice and chicken congee(kanji).

turmeric

carrots

long pandan leaves

chicken breast(500 grams-700 grams)

cinnamon

garlic

fenugreek seeds

rice

milk

For the coconut chutney/paste(Novaya)-this should be made extra spicy.

coconut

green chillies

ginger

chilli flakes

shallots(not Bombay onions)

tamarind juice

Get that perfect rice porridge consistency with less stirring and tending of the pot with this instant pot congee. The whole process takes about 35 minutes! Make it with chicken, ground pork, or go meatless by using mushrooms.

Easy Instant Pot Congee Recipe

chicken bouillon

tbsp vegetable oil (canola)

garlic (finely chopped)

/ 1.5 lbs chicken (bone-in, see note 2)

onion

ginger (peeled and grated)

fish sauce (optional)

salt and pepper (to taste)

eggs (sliced)

green onions (chopped)

toasted garlic

calamansi, lemon or lime (optional)

rinse the rice

RINSE THE RICE: Place rice in a bowl. Pour tap water and rinse with your hands. Drain and discard water.

saute garlic and onion

SAUTE: Set instant pot to saute mode. Add oil and heat until warm. Add garlic, onion and ginger. Saute until fragrant.

make the broth

BROTH: Dissolve chicken bouillon in hot water.

pressure cook

PRESSURE COOK: Add the chicken pieces, rice, fish sauce and broth. Close and seal the lid. Set to pressure cook for 10 minutes.

natural release

NATURAL RELEASE: When the cooking time is up, let the pressure release NATURALLY for 25 minutes. Do not quick release at this point. After 25 minutes, turn the knob to VENTING to release the remaining pressure. This should only take less than a minute.

shred the chicken

SHRED THE CHICKEN: Remove the lid. Transfer the chicken to a plate. Remove any bones and discard. Shred the chicken with two forks.

add back chicken

STIR: Set instant pot to saute mode. Add chicken back into the pot. Stir gently. Add hot water to lighten consistency, if preferred. Sprinkle green onions. Cook for another minute.

serve

SERVE: Transfer to serving bowls. Top with sliced boiled eggs, green onions, and toasted garlic.

https://www.youtube.com/watch?v=j4wNfkRD7x8

#instantpot #congee #arrozcaldo

GET THE COMPLETE PRINTABLE RECIPE HERE:
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Congee Recipe
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Instant Pot Congee Cooking Time
Chicken Congee Recipe
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What to Serve with Congee

Music by https://youtube.com/ikson @Ikson

Instant Pot Congee: 35 mins from start to finish | Riverten Kitchen

Chao Goi Ga is a Vietnamese Chicken Salad with crisp vegetables and herbs. Use the chicken two ways in a Chicken Congee packed with flavor!

Chao Goi Ga (Vietnamese Chicken Salad with Congee)

free range chicken

g / 0.22 lb liver ((optional))

g / 0.22 lb chicken heart ((optional))

US cup rice

g / 0.07 lb ginger

red shallots

L / 17 US cup water ((or to preference))

chicken bouillon powder

tbsp salt ((for cleaning the chicken))

salt ((or

tbsp fish sauce ((or

pepper ((to garnish))

coriander ((to garnish))

spring onion ((to garnish))

cabbage

carrot

coriander ((to preference))

kaffir lime leaves

red onion

peanuts

tbsp cooking oil

US cup sugar ((or

US cup vinegar

chili ((optional))

Vietnamese dipping sauce ((to taste))

Rub the chicken with salt on the inside and out, then rinse with water.

Smash 2 red shallots and the ginger, then quarter the onion.

Bring the water to a boil and add the quartered onion, smashed red onion and ginger, salt and chicken bouillon powder.

While it&#039;s still boiling, dunk the chicken in, holding it by the neck. Lift it back out of the pot to let the water run out of its body and repeat this step 3 times before submerging the whole body in.Note: This step is done to refill the insides with hot water because it helps to cook the meat more evenly.

Cook for 30 minutes or until just cooked with the lid partially on. Tip: To check if it&#039;s cooked, poke a chopstick through the flesh because any clear liquid gushing out means it&#039;s ready. If it&#039;s red, let it cook for longer.

At the same time the chicken&#039;s cooking, wash, clean and add the gizzard, heart and liver, then add it into the broth while scooping the scum every 15 miutes.

Meanwhile, thinly slice the remaining red shallots and fry them in oil for 5 minutes using a low-medium heat or until golden.

Put the peanuts in a small saucepan and toast them on a low heat for 10 minutes or until golden brown. Let them cool and pour them into a ziplock bag.

Crush the peanuts using the back of a knife.

When the chicken is cooked, plunge it into an ice bath to stop the cooking process. Straight after that, scoop all the organs out and add them into the ice bath as well.

Wash the rice grains and pour them into the stock, then cook for 1 hour on a low-medium heat or until it has reached the desired consistency.Note: Make sure to stir often to prevent the rice from sticking to the pot.

Combine the sugar, water and vinegar until the sugar has dissolved. Following that, thinly slice the red and brown onions and add them to the mixture. Keep them in the fridge as you work on the other steps.Tip: Use a bowl that is large enough to fit all the onions.

Start preparing the Goi Ga by washing and thinly slicing the cabbage into a large mixing bowl.

Roughly chop the Vietnamese coriander and thinly slice the kaffir lime leaves, then add it to the cabbage.

Take the chicken out of the ice bath and shred the meat into the salad bowl.

Save the bones from the shredding and put them back into the congee for extra flavor.

Cut the organs into smaller pieces (or to preference) and add them into the congee, then season with fish sauce.

Julienne the carrots and add them to the mixing bowl.

Drain the pickled onions and lay them over the julienned carrots, then top with the crushed peanuts and sliced chili.

Mix the salad well and drizzle with Vietnamese Dipping Sauce (Nước Mắm) to taste. Serve fresh alongside the hot congee garnished with pepper, spring onion and coriander!

A recipe for a simple, comforting and creamy chicken congee, that is easy to make, and super comforting for days when you&#039;re feeling ill and need something nourishing to eat or when you&#039;re just craving it!

How to Make Chicken Congee (鸡粥)

Japanese medium grain rice (calrose)

water ((or chicken stock))

ginger ((optional, but highly recommended))

salt ((to taste))

chicken breast (or 1/4 lb of ground chicken)

corn starch

Green Onions ((Thinly sliced. Highly Recommended))

Pork Floss ((Highly recommended))

Crispy Deep Fried Garlic

Furikake

Salted Duck Egg ((Cooked))

Toasted Sesame Seeds

chili oil

Sesame Oil

Thinly slice the chicken so it cooks quickly (1/4 inch or less) and place it in a bowl. If you are using ground chicken or pork then place that in a bowl.

Add in the soy sauce, water and oil, and corn starch to the chicken and mix well. Set it aside for later.

Marinade the Chicken

Set the stove to high heat and add water and ginger slices to the pot and wait for it to boil.

Once the water has started to boil, add in the rice and stir it for a few minutes. We don&#39;t want the rice to settle at the bottom and stick to the pot.

Once the congee has boiled for about 5 minutes, turn down the heat to medium low heat and let it simmer with no lid on. Please do not use a lid while it is simmering. It will cause the starchy congee to overflow out of the pot.

It will take about 30 minutes to cook. Stir it every 10-15 minutes so it doesn&#39;t stick to the bottom of the pan and burn. (If you used basmati rice, you will need to add 15-20 minutes to the cooking time)

Once the congee is done, turn off the heat and put a lid on it and let it &#39;steam&#39; for 20 minutes. This will thicken the congee a bit more.

After 20 minutes, whisk the congee with a whisk or chopsticks quickly for 3-4 minutes to break up the rice grains so that the congee will be more creamy, and silky. At this point, adjust the congee to the texture you like. If you like it thinner, add more water/chicken stock to it, 2 tablespoons at a time until you get the right consistency. If you like it thick and creamy, leave it as is.

Cooking the Congee

Turn the heat back to medium heat and keep stirring until the congee is hot and starts to bubble.

Once the congee starts to bubble, add in the chicken slices or ground meat and stir well so that the hot congee fully covers the meat.

Cook the meat for about 2-3 minutes or until it is cooked.

Salt is very important for congee to taste good. Don&#39;t be shy with it. Add salt to taste.

Garnish with finely chopped green onions or additional toppings and enjoy!

Cooking the Chicken

Chicken Congee. A comforting rice porridge with chicken, scallions and ginger that satisfies your taste buds! Ready in 30 minutes.

Quick & Easy Chicken Congee

jasmine rice ((or any white long grain rice))

chicken breast (or boneless chicken thighs)

tsp ginger (peeled and julienned)

green onion (whites separated from greens, finely chopped for garnish)

tsp salt

tsp chicken bouillon powder (aka chicken stock powder)

cornstarch

tbsp avocado oil

tbsp regular soy sauce

white pepper

Slice chicken breast very thinly. Transfer to a bowl. Marinate sliced chicken with Marinade ingredients as listed above and set aside.

Rinse rice at least 3 times until the water runs clear to remove excess starch. Strain and set aside.

Add 5 cups water to a medium size pot. Bring to boil. Add in strained rice. Give it a stir. Then lower heat to medium heat. Do not stir the rice after this point as this causes the rice to stick to the bottom of pot. Boil for 22 minutes half covered with a lid to allow steam to escape. Do not cover fully.

At 22-minute mark, use a whisk and rapidly stir the rice until it breaks down, about 1-2 minutes. If you don&#39;t own a whisk, allow this to cook for another 20-30 minutes until the rice breaks down on its own.

Add in the marinated chicken a few pieces at a time, followed by scallion whites and ginger. Mix to separate the chicken. Boil chicken until fully cooked, about 2 minutes.

Season with salt and chicken powder. Remove off heat. If you like the congee less thick, mix in another 1/2 cup of water and season with more salt to taste if needed.

Serve and garnish with scallion greens. Enjoy!

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