Recipes and Cooking Pressure Cooker Ginger-Chicken Congee There's a lot more to this congee than meets the eye. For one thing, it's ready in just 30 minutes, and for another, you can easily dress it up with a poached egg, avocado, and fresh herbs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 28, 2018 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 8 Yield: 10 cups Jump to Nutrition Facts Ingredients 1 pound skinless, boneless chicken thighs 8 cup reduced-sodium chicken broth 1 cup Jasmine rice, rinsed and drained 1 shallot, minced 2 cloves garlic, minced 2 teaspoon grated fresh ginger 8 poached eggs Sliced avocado, fresh cilantro, sliced green onions, and/or hot sauce Directions In a 6-qt. multifunction electric or stove-top pressure cooker combine chicken, broth, rice, shallot, garlic, and ginger. Lock lid in place. Set an electric cooker on high pressure to cook 20 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Transfer chicken to a cutting board; shred into large pieces. Stir shredded chicken into rice mixture. Serve hot in bowls and top with poached egg, sliced avocado, cilantro, sliced green onions, and/or hot sauce. *Poached Eggs In an extra-large skillet combine 8 cups water and 2 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with seven more eggs, allowing each egg an equal amount of space in the skillet. Simmer, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet. Season to taste with salt and black pepper. Print Nutrition Facts (per serving) 271 Calories 10g Fat 22g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 271 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 238mg 79% Sodium 777mg 34% Total Carbohydrate 22g 8% Total Sugars 1g Protein 23g Vitamin C 3.8mg 19% Calcium 58mg 4% Iron 2.9mg 16% Potassium 522mg 11% Folate, total 85.3mcg Vitamin B-12 0.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.