Ingredients
-
150g jasmine rice
-
1.5 litres water
-
2 skinless boneless chicken thighs
-
1 thumb-sized piece gingersliced
-
1 tsp salt
-
1/4 tsp white pepper
-
1 spring onionfinely sliced
-
1 tbsp soy sauce
-
1 tsp sesame oil
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fried shallotsto serve
-
extra sliced spring onionsto serve
Directions
A warm and nourishing rice porridge made entirely in the rice cooker. Simmered until creamy with tender chicken and ginger, this dish is perfect for a soothing meal any time of day.
Ingredients
| 150g jasmine rice | |
| 1.5 litres water | |
| 2 skinless boneless chicken thighs | |
| 1 thumb-sized piece ginger | |
| 1 tsp salt | |
| 1/4 tsp white pepper | |
| 1 spring onion | |
| 1 tbsp soy sauce | |
| 1 tsp sesame oil | |
| fried shallots | |
| extra sliced spring onions |
Steps
|
1
|
Rinse the jasmine rice under cold water until the water runs clear. Drain well. |
|
2
|
Add the rice, water, chicken thighs, sliced ginger, salt, and white pepper to the Panasonic Rice Cooker. Close the lid, select the congee setting, and press Start. |
|
3
|
When the program finishes, remove the chicken and shred it with two forks. Return the shredded chicken to the congee and stir to combine. |
|
4
|
Spoon into bowls and top with spring onion, soy sauce, sesame oil, spring onions and fried shallots. Serve warm. |
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