📝 About This Recipe
Experience the soul-soothing magic of traditional Jook, transformed into a modern masterpiece using the Instant Pot. This recipe yields a velvety, cream-like consistency that traditionally takes hours of stovetop simmering, but is achieved here in a fraction of the time. Infused with aromatic ginger and savory stock, it serves as the perfect blank canvas for an array of vibrant, crunchy, and salty toppings.
🥗 Ingredients
The Base
- 1 cup Jasmine rice (rinsed thoroughly until water runs clear)
- 7 cups Chicken stock (low sodium; can substitute with water for a lighter taste)
- 2 inch piece Ginger (peeled and sliced into thick coins)
- 1 teaspoon Kosher salt (adjust to taste)
- 2-3 pieces Dried scallops (Conpoy) (optional, for deep umami flavor)
Protein Add-ins
- 1/2 lb Chicken breast or thigh (sliced into thin strips)
- 1 teaspoon Soy sauce (to marinate the chicken)
- 1/2 teaspoon Sesame oil (to marinate the chicken)
Essential Garnishes
- 3 stalks Scallions (thinly sliced)
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Fried shallots (store-bought or homemade)
- 1-2 sticks You tiao (Chinese fried dough) (toasted and sliced into chunks)
- 1 pinch White pepper (ground)
- 1 teaspoon Chili oil (for a spicy kick)
- 1 dash Soy sauce (for final seasoning)
👨🍳 Instructions
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1
Rinse the jasmine rice in a fine-mesh strainer under cold water, swishing with your hands until the water runs clear. This removes excess surface starch to ensure a smooth, non-gluey texture.
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2
Place the rinsed rice, chicken stock (or water), sliced ginger, salt, and dried scallops (if using) into the Instant Pot inner pot.
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3
Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
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4
Select the 'Porridge' setting or 'Manual/Pressure Cook' on High Pressure and set the timer for 30 minutes.
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5
While the rice cooks, marinate your sliced chicken in 1 teaspoon of soy sauce and 1/2 teaspoon of sesame oil. Set aside in the refrigerator.
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6
Once the cooking cycle finishes, allow the pressure to release naturally for at least 15-20 minutes. This 'carry-over' cooking time is crucial for the rice grains to fully bloom and break down.
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7
Carefully turn the valve to 'Venting' to release any remaining steam, then open the lid.
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8
The congee may look watery at first; use a whisk or a large wooden spoon to stir vigorously for 1-2 minutes. This agitation breaks the rice further, creating that signature silky Cantonese texture.
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9
Select the 'Sauté' function on 'Low'. Add the marinated chicken strips to the bubbling congee and stir gently for 3-5 minutes until the chicken is just cooked through and opaque.
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10
Taste the congee and adjust the seasoning with more salt or white pepper if needed. Remove the ginger slices before serving.
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11
Ladle the hot congee into deep bowls, ensuring everyone gets a generous portion of the creamy base.
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12
Top each bowl with a drizzle of sesame oil, a sprinkle of scallions, cilantro, fried shallots, and a side of crispy you tiao for dipping.
💡 Chef's Tips
For an even creamier result, freeze your rinsed (and dried) rice overnight before cooking; the ice crystals break the rice cell walls, making it disintegrate faster. If the congee is too thick after stirring, simply whisk in a splash of boiling water or hot stock until you reach your desired consistency. Always use a 1:7 or 1:8 rice-to-liquid ratio for the Instant Pot to avoid the 'Burn' notice and ensure a pourable porridge. Don't skip the white pepper—it provides a specific floral heat that black pepper cannot replicate in Asian soups. If using water instead of stock, add a teaspoon of chicken bouillon powder or a piece of kombu to build a flavor foundation.
🍽️ Serving Suggestions
Serve with a side of 'You Tiao' (Chinese crullers) for the ultimate crunchy-meets-creamy breakfast experience. Pair with a side of soy-sauce-marinated 'Century Eggs' for a traditional savory flavor profile. Serve alongside a plate of blanched bok choy with oyster sauce to add freshness and fiber to the meal. A hot cup of Oolong or Jasmine tea cuts through the richness of the porridge perfectly. For a luxury twist, top with a few drops of truffle oil and sautéed shiitake mushrooms.