Congee is totally comforting and appropriate for all seasons – also great for when you’re feeling under the weather – the Chinese answer to chicken soup. If you want, you can use pork ribs instead of chicken.

Ingredients

• 1 Tbs olive or veg oil
• 1 cm piece ginger, bashed roughly to split
• 2 cloves garlic, peeled, crushed
• 2 stalks spring onion, sliced finely
• 1 cup Jasmine rice, rinsed, drained in colander
• 1L chicken stock
• 2 chicken breasts
• Salt to taste

Bits and pieces

• 3 spring onions, sliced thinly
• ½ bunch coriander, rinsed well, roughly chopped, including stalks
• 3cm piece of ginger, peeled, finely shredded
• ⅓ cup fried shallots (available at Asian grocer and some supermarkets)
• 2 Tbs light soy
• 1 tsp white pepper
• 1 Tbs sesame oil

Method

1. Using the Crockpot® Express Easy Release Pressure Multicooker, select BROWN/SAUTÉ, then press START/STOP. Immediately combine the olive oil, ginger, garlic and spring onions in the cooker and stir until golden and fragrant.
2. Add the rice and stir until coated evenly with oil. Stir in the stock, then nestle the chicken breasts into the rice. Secure the lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position and press START/STOP.
3. Select RICE/GRAINS, then press START/STOP.
4. When the cooking has finished, release the pressure and remove the lid.
5. Remove chicken breasts from the cooker and shred, with 2 forks. Stir chicken back into the congee.
6. To serve, ladle the hot congee into a bowl, then garnish with a teaspoon full of each of the spring onions, coriander, ginger, fried shallots and light soy. Finish with a sprinkle of white pepper and a few drops of sesame oil.