So I adapted this slightly from my usual on-the-pot version. It was definitely way easier, way faster and the entire house didn’t have to spell like garlic for it.
I’ve been sick with a virus, so I made this for myself, my family and anyone willing to sample it. (I sent some leftovers with Lucy’s lunch bag to Miss Nikki, her favorite teacher ever, who commented on my post that the dish looked yummy.)
- 10 pieces of chicken wingettes
- 10 cloves of garlic, minced
- 1 yellow onion, chopped
- 1 tbsp. ginger, sliced into 1-inch sticks
- 1 cup of uncooked jasmine rice
- 1 pint of chicken broth (or water)
- 2 tbsp. fish sauce
- 2 tbsp. vegetable oil
- Lemon wedges
Step 1: Set Instant Pot on sauté mode. Add oil, garlic, onion and ginger. Once fragrant, add the chicken to slightly brown the skin (5 minutes).
Step 2: Add fish sauce. Then, add rice. Then, 5 cups of water. Mix. Close the Instant Pot and choose “Porridge” on high for 25 minutes, Set the nozzle to vent naturally.
Step 3: After 25 minutes, uncover. Add as much chicken broth or water as you’d like to get it to the perfect congee-like consistency.
Serve with lemon wedges.