congee

ingredients:

- 1 mug rice
- 1 tsp oil
- 1/2 tsp salt
- 7 cups water
- 1 cup  chicken broth
- choice the favour meat, marinated it if needed
- cooked dried mushroom, optional

1. Rinse the rice, add the oil and salt, set aside for 20 minutes

2. Put water, chicken broth and soaked rice in the pressure pot, use high pressure and cook for 20 minutes.

3. Open the lid when it's safe to open.

4. Turn on the sauté mode, add the meat and or other ingredients and keep stirring.

5. Cook for 10 to 20 minutes or until it's thick enough.

6. Add salt and pepper to taste.

upgraded congee:

ingredients:

- 1 mug rice and or mixed rice (white rice, brown rice, black rice, green beans, millet, etc)
- 1 tsp oil
- 1/2 tsp salt

- 8-10 Niboshi (dried infant sardines)

- 1 inch Kombu (dried kelp)

- 1/4 cup Katsuobushi (bonito flakes)
- 7 cups water

- 1 cup chicken broth

- choice the favour meat, marinated it if needed
- cooked dried mushroom, optional

1. Rinse the rice, add the oil and salt, set aside for 20 minutes

2. Soak Niboshi and Kombu into the water for 15 mins.

3. Remove the Niboshi head and guts with toothpick.

4. Boil the water in the pressure pot.

5. Keep Niboshi, Kombu, and Katsuobushi in a japanese strainer and boil in the water and for 20 mins.

6. Remove strainer and Niboshi, Kombu and Katsuobushi.

7. Add chicken broth, soaked rice and  in the pressure pot, use high pressure and cook for 20 minutes.

8. Open the lid when it's safe to open.

9. Turn on the sauté mode, add the meat and or other ingredients and keep stirring.

10. Cook for 10 to 20 minutes or until it's thick enough.

11. Add salt and pepper to taste.