How to make chicken porridge

We will be preparing Rice Cooker Chicken Congee

A practical dish that the whole family can enjoy.

I will also make a version suitable for my daughter, including an adult and baby variation.

Additionally, this dish can be stored in the refrigerator for later consumption.

To make the process even more convenient,

Be using the Home Baby Food Maker from Pigeon.

Let's begin with the ingredients:

1. Rice:

Wash and soak the rice for 1-2 hours to expedite the cooking process. You can use any type of rice, but if you prefer a stickier consistency, you can add some glutinous rice.

For the broth, I am using free-range chicken broth.

However, for a more practical approach, you can use water mixed with chicken powder.

If you decide to use free-range chicken, boil it separately and use the resulting broth to cook the rice.

2. Bay leaf, garlic, and salt:

Adjust the quantities to suit your taste preferences.

Feel free to add any toppings you like. In my case, I will be using boiled eggs, fried shallots, green onions, celery, sweet soy sauce, and crackers.

You can also include meat floss or omelette.

To accommodate the baby food version, I will steam carrots and kabocha, allowing them to be directly mixed in.

Step 1:

Let's prepare the Congee.

To simplify the cooking process, we will utilize a rice cooker, eliminating the need for stirring. Rest assured, the Congee will still turn out soft and sticky. Begin by adding the soaked rice into the rice cooker.

Soaking the rice beforehand ensures that it softens quickly, resulting in a soft Congee, even with a shorter cooking time.

Step 2:

Aromatic additions.

For added flavor, include a clove of garlic.

Be mindful not to overpower the dish with too much garlic.

Season with salt to taste and you can also incorporate chicken powder.

Add the bay leaf and chicken broth, or regular water if preferred.

Personally recommend using skinless broilers, as the aroma is enhanced without the skin. However, if the skin doesn't pose a problem for you, it can also be used.

Step 3:

Cooking the chicken.

Place the chicken into the rice cooker and cook it as usual.

If you are using free-range chicken, it is advisable to boil it beforehand.

Otherwise, the Congee may be ready before the chicken is fully cooked.

In the case of roosters, they can be cooked together with the rice.

With the addition of bay leaf, the Congee will have a slightly Indonesian taste.

( If you prefer a Chinese-style Congee, you can add ginger or green onions using the same method.)

The cooking time is approximately 40 minutes.

However, if you use hot broth, it may cook faster, taking around 30 minutes instead.

Some rice cookers have an auto-off feature, but if the sensor is faulty, simply check the Congee after 30-40 minutes and manually turn off the cooker. After 40 minutes, the Congee will be ready.

Don't be alarmed if you notice that the broth and rice are initially separated.

Finally, remove the chicken and bay leaf.

Look at the texture. It's soft and sticky, and it smells really good. Now, the Congee is ready. I'll shred the chicken now. Be careful, it's hot. You can let it cool first. I'll mash some of the chicken to make the baby food and leave some intact for the adult.