Instructions

• First, toss your chicken slices with 2 teaspoons Shaoxing wine, ½ teaspoon salt, and 1 teaspoon cornstarch. Stir it all up good and set aside for 10 minutes to soak in the flavors.
• Rinse your rice under cold water over and over until the water runs pretty clear. Drain well, this stops your congee from getting crumbly.
• Add the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, ginger, and chicken bouillon right into the Instant Pot.
• Put the lid on the pot, set the valve to sealing, and cook on Manual High Pressure for 15 minutes. Then let it sit with natural pressure release for 10 minutes so the flavors settle in slow.
• After the slow release, carefully do a quick release to get rid of any leftover pressure.
• Open the lid and fish out the ginger slices. Stir the congee to check how thick it is. If it’s too thick for you, just add a little hot water until it’s just right.
• Turn the Instant Pot to sauté mode, gently add the marinated chicken in, and stir it around for 2-3 minutes. You want the chicken just cooked through, tender and juicy. Scoop your congee into bowls, sprinkle with green onions, and drizzle your teaspoon of toasted sesame oil over the top. Serve straight away while it’s steaming and warm.