Shredded Chicken Congee 鸡丝粥

Main Ingredients:
100 g Fragrant rice; rinsed and drained
100 g Japanese rice; rinsed and drained
2200 ml water
400 g chicken breast

Rice Marinades:
1 tsp salt
1 tbsp sesame oil

Chicken Marinades:
2 tbsp oyster sauce
1 tsp salt
a pinch of pepper
1 tbsp sesame oil

Seasonings:
1 tsp salt; adjust to taste
1 tsp chicken stock powder

Garnishing Ingredients:
chopped spring onions
crispy shallots
fried ginger shreds

Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 240°C; 1 hour. Add the rice and water into the inner pot and startheating for approx. 8 minutes until it comes to a boil.

2. Once boiling, adjust the temperature to 108°C and add the chicken breast. Cover with the glass lid and simmer for approx. 20 minutes. Remove the chicken breast only, shred it, and set aside.

3. Continue cooking the congee until it reaches your preferred consistency. Add all seasoning ingredients and stir well.

4. Ladle the congee into bowls, add shredded chicken, and top with spring onions, crispy shallots and fried ginger shreds. Serve hot.

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
100 克香米；洗净及沥干
100 克日本米；洗净及沥干
2200 毫升水
400 克鸡胸肉

腌制米材料：
1 茶匙盐
1 汤匙麻油

腌制鸡胸肉材料：
2 汤匙蚝油
1 茶匙盐
少许胡椒粉
1 汤匙麻油

调味料：
1 茶匙盐；适量调味
1 茶匙鸡精粉

装饰材料：
葱花
油葱酥
炸姜丝

做法：
1. 选择 “Cooker” 模式，设定温度和时间为 240°C；1 小时。将米和水放入内锅后，开始加热约8分钟直至沸腾。

2. 水沸腾后，将温度调整至 108°C，放入鸡胸肉，盖上玻璃盖焖煮约 20 分钟。焖煮完成后，只将鸡胸肉取出，拆丝备用。

3. 将粥底继续在锅内烹煮至个人喜爱的浓稠度，加入所有调味料并搅拌均匀。

4. 将粥盛入碗中，加入适量鸡丝，搭配葱花、油葱酥与炸姜丝，趁热享用。