Prep time: 10 mins
Cook time: 55 mins + plus natural pressure release time
Yield: 4 to 6 serves
Ingredients:
- 160 gm (1 rice cup) rice
- 4 dried shiitake mushrooms
- 30 gm (6 pieces) Chinese yam, dried or fresh
- 1 Tbsp shredded ginger
- 180 gm pork shin
- ½ tsp salt + seasoning
- 1 Tbsp oil
- 1 piece dried mandarin peel
- 2 dried scallops
- 2 L water
- Rinse rice and drain well. Soak the shiitake mushrooms until softened. Shred them and set aside. Soak the dried mandarin peel. Use a knife to scrape away the white inner part as it tastes bitter.
- Put all the ingredients into the inner pot. Pour in 2 liters of water. Cover and turn the steam release handle to the “sealing” position. Press the “porridge” button and set 35-minutes cooking time. When the machine beeps several times, don’t need to do anything. Let it release pressure naturally. Wait until the float valve drops to the down position. Open the lid. All the grains will be very soft enough to eat. If you’re after the Cantonese congee consistency like me, press “saute”, low heat, and cook for another 15 to 20 minutes, or to the consistency you like. Season with salt and pepper if desired. Sprinkle with diced spring onion to increase fragrance. Serve hot. (Remark: You can make this congee on stove top instead. Following the above method, but add 2 more cups of water. When it boils, reduce the stove heat to medium-low. Cook for 1½ to 2 hours. Replenish some boiling water if needed. Beware not to let the congee spill over along the way of cooking as you don’t want to lose the fantastic, smooth and starchy content broken from the rice. )
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