Maggie Wu's Chicken Congee

The season of fall calls for comfort foods and one of Maggie Wu's favorites is congee or jook. For a short video on how to prepare this recipe, be sure to visit Maggie's Instagram.

Ingredients

• 7 oz. chicken breast
• 1/2 cup jasmine rice
• 4 cups water
• 1 tsp. ginger, julienned
• 1 tsp. salt

• Chili Oil (optional)
• Thai chili peppers (optional)
• Fried shallots
• Scallions

Directions

1. Wash and rinse the rice at least 3 times until the water is clear.
2. Turn the rice cooker on. Add the rice along with water, ginger, salt, and chicken.
3. Close the lid, set it to NON-PRESSURE STEAM, and the timer for 1 hour. 
4. Once it’s done, take the chicken out and shred it. 
5. Serve congee in a bowl with shredded chicken, chili oil, Thai chili peppers, and scallions. Enjoy!

Notes

You won't need a heating pressure rice cooker for this dish, so look into a basic rice cooker like CUCKOO's 6-Cup Basic Rice Cooker (CR-0671V) to make Maggie Wu's Chicken Congee!