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Rice Porridge with Chicken and Mushrooms
Whether its called congee, jook, juk, chok, chao or okayu, rice porridge is homey, soul-soothing comfort food in most parts of Asia. It’s also a way to stretch a small amount of rice into a satisfying meal. Eunji Choi of New York City uses the Instant Pot to pressure-cook leftover cooked chicken in water or broth along with rice, aromatics and any number of other ingredients to make a quick and easy porridge. For our stovetop version, we use short-grain rice (Arborio rice works well, too) and a combination of water and chicken broth, plus fresh shiitake mushrooms for their earthy flavor. If you like, top individual bowlfuls with a soft-cooked egg.
4 to 6
Servings
Don’t forget to rinse and drain the rice. Rinsing removes excess starch that otherwise would make the porridge too thick and gluey. Also, be sure the porridge doesn’t simmer too vigorously. Lazy bubbles should just break the surface. If the simmer is more energetic than that but the burner is already on low, position the pot so it sits only partially on the burner.
45 minutes
Ingredients
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1
cup Japanese-style short-grain white rice or Arborio rice, rinsed and drained
-
1
quart low-sodium chicken broth
Directions
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01In a large pot, combine the rice, broth, 1 quart water, the chicken, mushrooms, ginger, garlic and ¼ teaspoon salt. Bring to a boil over medium-high, stirring once or twice. Reduce to low and gently simmer, uncovered and stirring occasionally, until the rice is swollen and the broth is thickened, 30 to 35 minutes.
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