Chicken congee is ultimate asian comfort food and perfect for the colder months. It's so creamy and comforting and packed with protein to keep you full and satisfied. So many asian countries have a variation of this dish because it is so tasty! Today's version is an easy and fast way on Chinese chicken congee.

This recipe is the ultimate TASTY LAZY COOKING to warm your bellies during the fall and winter season.

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Ingredients (makes 68 servings):

8 chicken drumsticks with bone and skin (I added 2 extra for Kato)
1 cup of long grain white rice (I used Jasmin rice)
9 cups of cold water
1 large thumb of ginger (roughly 23 tablespoons)
salt and pepper
green onion for garnish


Directions

1. Wash rice thoroughly until water runs clear. This can be done in the Instant Pot.

2. Peel ginger and thinly chop into small strips

3. To the Instant Pot, add 9 cups of cold water, all the chicken drumsticks, and the sliced ginger.

4. Move the knob at the top of the Instant Pot to the "Sealing" position

5. Set Instant Pot to cook on high pressure for 30 minutes

6. Let Instant Pot naturally release for 1520 minutes. Or you can wait until it depressurizes completely as well.

7. Move the knob at the top of the Instant Pot to the "Venting Position"

8. Remove the chicken from the Instant Pot and separate bones from the meat.

9. To thicken the congee, press "Sautee" and stir every 12 minutes to avoid congee from sticking to the bottom. Add more water here if you desire a thinner consistency.

10. Add chicken back into the Instant Pot and season with salt and pepper

11. Garnish with green onion and devour :)


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