Creamy chicken congee

Ingredients

• 1/2 cup jasmine rice, washed and drained
• 1 cup water
• 2 cups low-sodium chicken stock
• 1 tablespoon Shaoxing cooking wine
• 1 teaspoon soy sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon toasted sesame oil
• 1 scallion, cut in half
• 1 (1/2-inch) piece ginger, peeled
• 1 small boneless, skinless chicken breast (about 4 ounces)
• Poached eggs (see below)
• Thinly sliced scallions
• Chili oil
• Toasted sesame seeds
• Toasted sesame oil
• Lime wedges

Instructions

1. 1

   Add all the congee ingredients to the Rice Cooker pot and stir to combine. Set the rice cooker to CUSTOM for 1 hour 30 minutes. When 30 minutes remain, remove the chicken breast and set it aside to cool slightly. Whisk the congee to loosen any rice clinging to the bottom of the pot, then continue cooking until the cycle is complete. Use a silicone whisk to protect the nonstick surface. While the congee finishes cooking, shred or thinly slice the cooled chicken and set aside.

2. 2

   Discard the scallion: When the cooking cycle is complete, discard the scallion and ginger. Adjust the seasoning with additional salt if needed, then whisk the congee once more before serving. Top with the reserved chicken and any of the suggested toppings. Serve with lime wedges on the side.

3. 3

   Bring 1 quart of water and 1 tablespoon white vinegar to a gentle simmer in the Mini Perfect Pot. Crack an egg into a small bowl, then carefully slide it into the water. Cook for about two minutes for a runny yolk, nudging any loose whites toward the center as the egg cooks to form a neat shape. Remove with a slotted spoon and serve immediately. Chef's Note: Jasmine rice is essential for a creamy congee. Basmati or other long-grain white rice will not produce the same texture.