Recipes

Congee (Juk) in the Instant Pot


Lately I have been making this soup in the pressure cooker and it turned out so good. It makes this tidy and quick soup the perfect meal when you’re wanting something warm and tasty.  If you’re interested in the stove top version go here.

Congee (Juk)


This is my ultimate comfort food!  Easy to make and I always have the ingredients – rice, water, chicken or beef, seasonings.
I loved all the meals my parents prepared growing up.  I sure had my favorite Chinese and western dishes alike.  My mom is a great cook and of the many, many things she has taught me, one of them is how to cook.  Growing up I watched her make tables full of various dishes to fill our bellies.
My father had dishes of his own and they are still some of my favorites.  Just thinking of them makes me salivate.  I love how the mind can conjure up flavors.
So here’s my instant pot version for congee/ juk:

  • Fill your pot with water until it is about 2/3rds full or to the about the 8 cup line.  Add chicken or turkey – whatever type of meat you desire that day. If you are making poultry use pieces with the bone in, for better flavor.  You just have to remove the bones from the soup after it has fully cooked.  Two chicken legs with the thighs work well. If you are using sliced beef add it at the end. If you are using fish make sure it is boneless and add it at the end. (You can also make plain juk/congee by omitting this part).
  • Add 1-1/2 cup of long grain rice. Do not use parboiled rice.
  • Add ginger and garlic if you wish. I prefer adding these minced in my bowl as seasoning.
  • Check the gasket on your lid to make sure it is properly in place before putting it on and in the lock position. Put the vent in the seal position and press soup button or manual for 35 min.
  • Walk away and let it do its thing!

I let it cool down normally to maximize the cooking time. With soups I find this is always the way to go to avoid sputtering from the vent. If you want it thicker you can press the off button and saute it for a bit to get the consistancy you like. I prefer mine a bit more brothier than my husband.  One of the best things about this soup is each being able to top each bowl off the way you like! So grab a hand full of radish sprouts, some fresh diced or grated ginder, a splash of Maggi sauce and a few turns of the pepper grinder! 

 

 

Recipes

Congee (Juk)

I have written out instructions here for the pressure cooker. I alternate between the two methods because sometimes nothing beats the stove top. Nostalgia I guess!

This is my ultimate comfort food! Easy to make and I always have the ingredients – rice, water, chicken or beef, seasonings.

I loved all the meals my parents prepared growing up. I sure had my favorite Chinese and western dishes alike. My mom is a great cook and of the many, many things she has taught me, one of them is how to cook. Growing up I watched her make tables full of various dishes to fill our bellies. My father had dishes of his own and they are still some of my favorites. Just thinking of them makes me salivate. I love how the mind can conjure up flavors. So here’s my version of a pot of Juk:

Fill your pot with water until it is about 2/3rds full. Add chicken or turkey – whatever type of meat you desire that day. If you are making chicken Juk I find using pieces with the bone in works best. You just have to remove the bones from the soup after it has fully cooked. If you are using sliced beef add it at the end. If you are using fish make sure it is boneless and add it at the end. (You can also make plain juk/congee by omitting this part.) Bring to a rolling boil.

– Add 1 cup rice.

– Once it comes to a boil turn the stove down to medium.

– Simmer for at least 1 hour or until it is the consistency you like. The rice grains will break thickening the broth. Everyone is different. I like mine more on the brothy side while M prefers his thicker like porridge.

– You can add water as the soup thickens.

Season your bowl with pepper and a drop of Maggi sauce, chopped green onions and finely chopped ginger root.

mmmm….yum

Recipes

I Made Chicken Noodle Soup

I woke up this morning in the dark. The power was out and I thought “Argh…this should be fun.”

Getting my daughter ready for school means getting her to eat an energy packed breakfast, packing her lunch, getting dressed and cleaned up for the day. It was actually kind of fun. She got to eat breakfast by flashlight while I packed her lunch box by candle light. She washed up with a pot of warm soapy water and all without complaint except wondering if the school was out too. That’s not really a complaint though.

We have been lucky with our power. When it is out, it should not be the end of all. Panic shouldn’t set in because the lights are out. It is quiet where our house is. I am surrounded by trees. Our neighbors are close enough to see, but far enough to have space. There are pros of living here. I love it. When the power is out it is super quiet. I become aware of the day to day sounds I’ve gotten so accustomed to. I don’t even notice until they are gone. The hum of the refrigerator and the furnace kicking in. The electric buzzes and clicks of the tv and computers. All the little led lights of this ‘n’ that device. When the power comes on it’s a whole mess of sound as everything comes back to life. Breath in….breath out.

The days are getting shorter and cooler. Our furnace is kicking in and we have already had a couple of fires in the wood stove to warm the floors.

I’m looking forward to uping our eating habits to be heathier for us and the world. I am looking forward to more soups and broths to be our every day norm. I want to keep moving my way towards things that are less processed and less packaged. When it comes to lunches that means no more cans of chicken nooodle soup. One of the things on the menu that she is almost always guaranteed to eat. I have been experimenting with different homemade ones to come up with a healthier, tasty family and ‘mykid’ approved version.

I have found one that works pretty well for my particular eater. The ingredients are simple.

  • Chicken (bone in)
  • Water
  • Celery
  • Carrots
  • onion
  • Garlic
  • Egg noodles
  • Salt
  • Bay leaf

I used my electric pressure cooker and a blender for this. In the instant Pot, put every thing but the noodles they go in shortly before serving as they will keep cooking into a mush if put in too soon. Set for soup or 30 minutes. Remove bay leaves and chicken making sure to get any bones that have fallen off. The soup is actually pretty tasty as it is, but in this case I am blending it to make a nice smooth soup base. Use an emmersion blender or let it cool and put it in a counter top one. Add salt to taste.

Shred chicken off the bone and add it back into the broth. Transfer into portions that can be frozen or kept in the fridge for a few days.

In the morning I can pull out a portion and heat it up. Add egg noodles and let it simmer for a bit before putting in her thermos.

By doing this:

I have less cans to recycle.

I have a better tasting meal with no additives.

Bonus: My kid approved this for her lunches!