Wash and strain the jasmine rice in water until it runs clear (around 2 - 3 times). Drain.
1 cup jasmine rice
Add in the chicken, fish sauce, soy sauce, garlic, ginger and black pepper.
250 g rotisserie chicken, 1 tbsp fish sauce, 1 tbsp soy sauce, 4 tsp garlic, 2 tsp ginger, ½ tsp black pepper
Pour in the chicken stock.
5 cups chicken stock
Give everything a quick stir to make sure the rice is mixed through with the seasonings.
Pop your lid on your pressure cooker. Cook on high for 20 minutes, before allowing a natural steam release (around 10 minutes). Note: Carefully and slowly release any leftover steam; starchy dishes can cause the steam to splutter more than other pressure-cooked dishes.
Give the congee a final stir, before serving and topping with your favourite garnishes. Add more water here for a thinner consistency.
crispy fried shallots, spring onion / green onion, sesame oil