Chicken Congee - Instant Pot

INGREDIENTS

¾ cup (173 g) Jasmine rice (using standard 250 ml cup)
6.5 - 7 cups cold water (using standard 250 ml cup)
5 – 6 chicken drumsticks
1 tablespoon ginger, sliced into strips
Green onions for garnish
Salt to taste


INSTRUCTIONS

1. Rinse 173g (3/4 standard cup) of rice in the pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well.
2. Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 - 9.75 cups of water)
3. Close the lid immediately and cook at high pressure for 30 minutes + Natural Release in an Electric Pressure Cooker.
4. Open the lid carefully. The congee will look watery at this point.
5. Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.
6. Use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired).
7. Remove congee from heat and garnish with green onions.
8. Serve immediately.