Warming Instant Pot Chao Ga (Vietnamese Chicken Congee)
This Instant Pot chao ga (Vietnamese chicken congee) is warm, hearty, and perfect for cold mornings! So whether you feel a bit under the weather or just want a bowl of hearty porridge, this chao ga is the ultimate comfort meal.
Ingredients
- 1/2 cup jasmine rice (washed)
- 5 cups water
- 1 knob ginger (peeled and sliced)
- 1/2 lemongrass (crushed with a meat tenderizer)
- 1/2 tbsp fish sauce
- 4 chicken drumsticks
- 1/2 tsp salt
- garnish with green onions, white pepper, cilantro, roasted peanuts, and/or lime
Instructions
- Thinly slice the green onions, finely chop the cilantro, cut the lemon wedges, and set aside a small bowl of roasted peanuts for topping options.
- Wash and rinse the rice 3 to 4 times in a rice washing bowl until the water is clear.
- Transfer the washed rice into the Instant Pot insert and pour 5 cups of water into the pot. I found this ratio to be the perfect rice porridge texture and consistency.
- Add crushed lemongrass, sliced ginger, red boat fish sauce, and salt.
- Finally, add the chicken drumsticks and ensure they are all submerged under the water. Close the lid and set it to Pressure Cook (or Manual) on High Normal for 20 minutes. Make sure the knob is turned to the seal position.
- Once the Instant Pot beeps, allow 10 minutes for a natural pressure release before turning the seal to vent. As a caution, place a dish towel over the knob prior to releasing the pressure as liquid might spill over!
- Carefully remove the chicken drumsticks (along with the lemongrass and ginger) and shred the chicken.
- Spoon the rice porridge into a small bowl and add your desired toppings. Serve and eat immediately.
