Chicken and Mushroom Congee

Ingredients:

·       ¼ cup lime juice

·       ¼ cup fresh chives, minced

·       2 Tbsp. coconut oil

·       1 Tbsp. garlic, minced

·       ½ Tbsp. sweet paprika powder

·       1 cup shallots, minced

·       1 Tbsp. safflower or saffron powder

·       ½ Tbsp. ginger, peeled, grated

·       ¼ cup dried wood ear fungus, soaked in water for 10 minutes, squeezed dried, roughly chopped

·       1 pound chicken thigh fillets, diced

·       1 Tbsp. fish sauce, add more if needed

·       Water as needed

·       ¼ Tbsp. white pepper

·       3 cups Homemade Buttery Mushroom Broth, Unsalted

·       1 cup white short-grain sticky rice, rinsed, drained 

Directions:

  1. Press: SAUTÉ on Instant Pot and HIGH.

  2. Pour aromatics into a Yedi Pressure Cooker. Stir-fry until onion

  3. Except for water, pour in congee ingredients. Pour in water until the Yedi Pressure Cooker is 2/3 full.

  4. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  5. After the cooking cycle, stir. Taste. Adjust seasoning if needed.

  6. Pour congee into bowls. Garnish each bowl with chives and a small amount of lime juice just before serving.

 

Matthew Revich