 |
|
||||||||
⅔ cup sushi rice
2 litres (2.1 qt) chicken stock
4cm (1.5”) piece fresh ginger, sliced
2 spring onions (scallions), trimmed
¼ rotisserie chicken or leftover roast chicken, shredded, to serve
¼ cup finely julienned ginger, to serve
¼ cup finely sliced spring onion, to serve
soy sauce, to serve
sesame oil, to serve
Place the rice, chicken stock, ginger and spring onions in the rice cooker bowl. Close the lids and select the PORRIDGE setting for 1 hour or until it’s a lovely soft porridge consistency.
Remove and discard the sliced ginger and the spring onions.
Ladle the congee into bowls. Top with julienned ginger and sliced spring onion. Drizzle with soy sauce and sesame oil to taste, then serve.
– Sushi rice is not traditional here but actually breaks down faster and gives you that thick, gloopy congee texture without cooking down long grain rice for hours.
– This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST
– To learn more about the Panasonic Kitchen range, click here.
Delicious!
This was so easy in my rice cooker and absolutely delicious on a cold winter day!