M's Congee

M's Congee

Poor M's been sick and it's hard because she makes the best congee (ultimate comfort food). Her Cambodian congee takes a long time, has many components and has a soupier quality than the Chinese congee most of us are used to. I decided to take a chance and you know what, it's really close.

M's Congee
- 1 lb boneless skinless chicken thighs medium dice
- fine dice 1 thumb fresh ginger
- fine dice 1 large garlic clove
- shitake mushrooms (I'm in love with the frozen ones from the organic market - fresh and dried work as well)
- 1/4 cup rice wine
- 1 cup rice (uncooked)
- Coarse kosher salt

Put all ingredients in the Cuisinart Electric Pressure Cooker and fill up to 10 cups with cold water. Set the cooker on high pressure 10 minutes. When done, use natural or quick release. One option is to add small dice Chinese sausage. You can also top with bean sprouts and/or white pepper.