Breakfast Chicken Congee! Morning meal
This recipe needs 50 minutes of preparation, 20 minutes of cooking time and will serve 2. Nutrition Facts Protein: 8.1 grams, Carbs: .5 grams Fiber: .2 grams, Sugar: .1 grams Fats: 14.2 grams, Calories: 210 Sodium: 180 mg
Water (3.5 c)
Chicken thighs (1 lb.)
Shiitake mushrooms (1.5 c)
Ginger (. 5 in)
Garlic (1 clove)
Jasmine rice (1 c uncooked)
Sesame oil (. 5 T toasted)
Soy sauce (. 5 T)
Peanuts (4 T)
Cilantro (. 25 c)
Green onion (. 5 sliced) 1 Boiled Egg
Preparation
1-Crush garlic cloves, peel and slice ginger, slice the mushrooms into thin strips
2-Clean and remove skin from the chicken
3-Layer pot by placing rice at the bottom and then the crushed garlic sliced ginger and sliced mushrooms. Place chicken right at the top.
4-Pour in the seven cups of water.
5-Lock and seal the lid.
6-Press ‘Porridge’ to begin cooking. No need to adjust time.
7-Once the cooker reaches the desired temperature and pressure, it will countdown 20 minutes.
8-The pot will beep after 20 minutes and turn to ‘keep warm’ setting, and the pressure will drop gradually. Allow pressure to release naturally without opening steam valve.
9-Once the float valve falls back to the down position, open the steam valve and then the lid.
10-Remove chicken pieces and place them on cutting board. Use forks to remove the meat off the bones and then shred finely. Place shredded meat back into the pot.
11- Stir porridge to combine all ingredients and add salt as needed, to amplify flavors.
12-Serve congee with a drizzle of healthy dose of sesame oil and soy sauce. Sprinkle green onions, cilantro and chopped peanuts to
serve.