IP Cantonese scallop and chicken porridge

Method taken from Burning Kitchen's pork ball porridge. The main trick here is in putting oil and salt into the rice and freezing it for a few hours. This makes the porridge really silk as the rice grains break down very easily. The capacity of the IP is really small. I used to cook the chicken and rice together and it either took forever, or the porridge came out really stogy as I couldn't add that much water. So now I cook them separately and it works well because the chicken will not be over-cooked.

Ingredients

2 tbsp of dried scallops

7 - 8 chicken drumsticks or thighs

1 tbsp salted radish, washed and drained 3x to get rid of excess salt

1 thumb sized piece of ginger, sliced

1 cup rice

¼ tsp salt

2 tsp oil

2 tsp soya sauce, 1 tsp sesame seed oil

Salt and pepper to taste

3.5l water or chicken broth

2 chopped spring onions, optional

Eggs (room temperature), optional

Method

1. Prepare the rice by washing it. Add the oil and salt and stir through. Leave in the freezer for several hours before the start of cooking. Soak the scallop in hot water for at least 10 minutes.

2. Add the chicken pieces, scallop and scallop soaking water to the IP pot. Add the water and ginger slices. Lock and seal and cook using the Soup function for 20 minutes. 

3. Allow to depressurise for 5 minutes. It will squirt everywhere with an oil residue so you may want to put a dish cloth on top of the spout before depressurising.

4. Remove the chicken pieces and set aside. 

5. Add the frozen rice to the broth. Lock and seal and cook using the Porridge function for 20 minutes.

6. Once cool enough to handle, remove the meat from the bones. Marinade with the 1 tsp of soya sauce and 1 tsp of sesame seed oil.

6. Allow the porridge to depressurize for 10 to 20 minutes. It will squirt porridge everywhere because the rice grains swell, so best to throw a dish cloth on top of the spout before depressurising. Stir very well to break up the grains.

7. Add the salted radish and stir through. Add salt and pepper to taste.

8. In each serving bowl, crack the egg at the bottom. Top up with the hot porridge and then top up with shredded chicken. Garnish with spring onions if using.

Updated:

1. Here is a stove top recipe for Chicken Congee which uses a similar method of marinading the rice with oil and salt for 2 hours, except no freezing is involved. The chicken is poached.

http://annieliciousfood.blogspot.com/2014/01/famous-shatin-chicken-congee-aff-hk.html

2. Here is a IP recipe for Pork and Century Egg congee: https://www.pressurecookrecipes.com/chinese-century-egg-pork-congee-in-pressure-cooker/

- 3/4C rice, 1lb pork shank, 1lb pork bones, and 6.5C water all go into the pot together for 35 mins and 20mins natural release. Pork shank is shredded and then returned with century egg on saute function with constant stirring until the grains break down.