AuthorHungry PandaCategoryMeatDifficultyBeginnerChop the ginger, coriander and spring onions into thin strips. Add to a bowl with the rest of the marinade ingredients.
Cut the chicken into slices and add to the marinade ingredients, massaging the chicken for a few minutes.
Add the rice to your rice cooker bowl and fill up to the PORRIDGE level line for 1 with water. Use 1 rice measuring cup to 6 rice measuring cups of water if you don’t have a porridge level line in your rice cooker bowl.
Add the chicken to the top of the rice. Select the PORRIDGE function on your rice cooker. Press START.
When the cooker switches to ’KEEP WARM’ add the ginger, salt and chicken stock (if required to loosen the congee a little more).
Stir well and then garnish with any remaining spring onion.
Ingredients
Directions
Chop the ginger, coriander and spring onions into thin strips. Add to a bowl with the rest of the marinade ingredients.
Cut the chicken into slices and add to the marinade ingredients, massaging the chicken for a few minutes.
Add the rice to your rice cooker bowl and fill up to the PORRIDGE level line for 1 with water. Use 1 rice measuring cup to 6 rice measuring cups of water if you don’t have a porridge level line in your rice cooker bowl.
Add the chicken to the top of the rice. Select the PORRIDGE function on your rice cooker. Press START.
When the cooker switches to ’KEEP WARM’ add the ginger, salt and chicken stock (if required to loosen the congee a little more).
Stir well and then garnish with any remaining spring onion.