Instant Pot Congee
You can use any leftover roasted meat to flavor this mild, comforting congee, which is delicately seasoned with white pepper. Adapted from Liyan Chen of New Jersey, this recipe is a perfect use for all the bits and pieces of your leftover Thanksgiving turkey (or chicken or duck during the rest of the year). If you’d like to, add the shredded lettuce just before serving so it retains some of its texture. Then garnish the top with any combination of scallions, ginger, soy sauce or chile sauce that pleases you. Note that congee will thicken as it cools, but you can thin it out again with a little water or stock.
- Serves: 4 persons
- 2to 3 cups diced roasted duck, chicken or turkey (preferably dark meat), with some of the skin
- 1cup jasmine rice, rinsed
- 1 ½teaspoon fine salt, plus more to taste
- ½teaspoon ground white pepper, plus more to taste
- 2cups chopped romaine (optional)
- Thinly sliced scallions, for garnish
- Thinly slivered ginger, soy sauce, sesame oil or chile crisp, for garnish (optional)
Step 1In the pot of an electric pressure cooker, add roasted meat, rice, salt, pepper and 6 cups water. Cover and cook either on the porridge setting or at high pressure for 30 minutes. Allow the pressure to release naturally.
Step 2Unseal the pot and check the rice. If it isn’t soft enough for your taste, cook on high pressure for another 2 minutes, then manually release the pressure.
Step 3Uncover the pot and taste, adding more salt and pepper if needed. If it looks too thick, stir in some more water. Stir in romaine, if using, until it just starts to wilt. Sprinkle scallions over and serve with any of the other garnishes, if you like.