Place 1 medium chicken (about 3.75 lb) in the bottom of a large pressure cooker. Slice about 2 “hands” of fresh, skin-on ginger (about ½ lb) into ½ inch slices, and toss them into the pressure cooker, then add water to cover chicken, taking care to stay below the “max fill” line of the pressure cooker bottom. Lock and seak the lid, then heat until you reach high pressure (three rings on the Splendid pressure cooker). Then cook on high pressure for 17-19 mins. At the end of cooking time, move the pressure cooker off the hot burner and follow the natural release method (about 10 mins). Remove the chicken from pot, then shred the meat, discarding skin and bones. Return the meat to the pressure cooker pot. You probably will need to add more liquid – 4-6 cups of premade chicken broth (we often use store-bought unsalted chicken broth) – to have the right chicken-to-liquid ratio.
To make the congee, ladle out about 4 cups of the soup (including shredded chicken and ginger) to a smaller pot. Bring to a boil, add ½ cup uncooked rice, then cover and reduce to a simmer until rice is tender (about 15 mins). Serve with fresh lime and fish sauce. (Mar. 2019)
Cooking Adventures 