Rice
1 cup (150g)
Multi Cooker
Chinese congee
- Chinese Style
- Main Dish
- Meat
- Rice
-
Servings4
-
PreparationN/A
-
Cooking90
Ingredients
Chicken stock
1200 mL
Chicken breast
1/3 fillet
Salt
1/4 tsp
Japanese leeks
1/3 stalk
Ginger
10 g
Salad oil
1/2 tbsp
Ingredients and condiments
Quail eggs, century egg, fried wonton skins
to taste
Stir-fried peanuts, white sesame seeds
to taste
Szechuan pickles, coriander
to taste
Shredded japanese leeks, julienned ginger, etc.
to taste
Seasonings
Soy sauce, vinegar
to taste
Sesame oil
to taste
Directions
Cut the chicken breast into thin strips, lightly salt all over, and let sit for about 20 minutes to marinate. Briefly blanch in boiling water, then drain well.
Cut japanese leeks in half lengthwise. Crush the ginger (skin on) and japanese leeks using the flat side of a knife.
Place the washed and drained rice into the inner pot. Add the chicken, scallions, ginger, salad oil, and Chinese soup base. Set the inner pot into the main unit and close the lid.
Select “Auto: 9” and press “START/SET”.
Once cooked, remove japanese leeks and ginger. Season with salt to taste, then serve in bowls. Garnish with your preferred toppings, herbs, and condiments.
Products used in this recipe
Electric Multi Cooker COK-B40W
Electric Pressure Cooker for daily use, with a focus on the time taken for pressure cooking, allows you to make good-tasting dishes without hassle.
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