Chicken Congee is the Chinese mom's antidote for cold winters and winter colds. I've been making Chicken Congee in my Instant Pot and LOVE the ease and taste! There is nothing easier than putting all the ingredients into the pressure cooker, pushing a button, and walking away.
*If desired, use 1 skinless, boneless chicken breast cut into 4 pieces instead of 2 chicken legs.
In case you do not have an Instant Pot, place all of the ingredients plus 2 cups of water into an 8 qt stockpot with a lid. Bring everything to a boil with the lid off, when the water boils and you turn down the heat to low-medium until it's bubbling gently and place the lid on the pot slightly ajar. You can prop a wooden spoon between the lid and pot to keep the lid from accidentally sliding on. Stir the congee every 15 to 20 minutes to prevent the rice from sticking to the pot. When the congee starts to look more like congee rather than rice and water, lower the temperature to a gentle simmer until the congee reaches a desired consistency, check and stir every 15-20 minutes, takes about 2 to 2.5 hours total.