Instant Pot Chicken Juk With Scallion Sauce

Great flavors and I will make again! Added extra carrot and mushroom. The green onion sauce makes it sublime. But it’s really deceiving to list this recipe as 20 minutes. Prep, time for cooker to come to pressure, and release time make it 2 hours.

This is very good congee/juk. It’s more rich than I remember from Hong Long. If I made it again I might put some water instead of all the broth (half and half). Also it’s soupier than I like it so I would take the moisture down a bit. The chicken shredded itself so I don’t see the need to remove it and put it back in. The scallion sauce is very good and just right with the juk. I used rice vinegar (natural) and avocado oil. (What I had). I flavored with soy sauce and Chile oil.

So is juk a Korean word as well as Cantonese? Congee has many forms and is common and varied throughout Asia. Can 'upgrade' to shittake mushrooms and don't skimp on the ginger! I like coins of ginger at least 3mm thick and an inch in diameter which makes it easy to remove from the serving. Some love to eat the ginger so feel free to leave it in. Regardless the congee will improve after a night in the fridge. Is a great base to leftovers though I often I have them in a separate bowl

This was incredible - I followed the recipe to a tee except swapping chicken breast for thighs and reduced broth to five cups. Added soy sauce and chili crisp to the top, superb! Was nursing a martini hangover and this comfort food hit the spot. No need to pay $17/ bowl at Slanted Door 2 for this dish

I make chao when my kids aren't feeling well, so a tip: if you're making for someone who loves ginger, mince it finely and you'll get little bits in each bite. For kids or those who find ginger spicy, cut it bigger so you can pull it out before serving. Chao is spectacular with pork (I make w/leftover pork bones from chops, then shred the meat left on the bone into the chao) or with duck (buy a peking duck, reserve the meat, make broth with the bones, then make the chao and top with duck)

The end of step 1 is "Transfer chicken to a cutting board and shred." In step 3, you add half of the shredded chicken back to the juk (which is now chicken-less). In step 4, you add more shredded chicken to each bowl, so it's on top like the photo.

I waited 10 minutes, then released. It was fine.

I made this without chicken but basically followed the recipe using a combination of water and vegetable broth. I also added leeks. I used pan seared tofu, left over piece of halibut, and some asian pickles for toppings and some pan seared Chinese cabbage (I didn't think it would cook as readily as spinach added in the end). Still used the ginger scallion sauce but modified it a bit by pouring in very hot oil so it brings out the flavor. Kept vinegar on side. It was fantastic.

Wow, this is awesome. Added celery with the carrots and didn’t have scallions so subbed with the celery leaves. Topped with defrosted Thanksgiving turkey. Follow the recipe to a T or riff with what you have, you’ll be rewarded with one of those satisfying, pantry-friendly meals that the Instant Pot makes weeknight ready.

Delicious. Used 1 1/2 cups of rice, extra carrots and mushrooms. Added gochujang at the end for some heat.

I took it up a notch! I threw in some of my pantry mushrooms, 'Dried Gourmet Mix Mushrooms' from the wild mushroom co. And then added a little more water. Nice addition to the pantry, dried black trumpets, portobello, porcini, and oyster mushrooms. Can sit forever in my cupboard.

The stovetop version of this calls for 5 cloves of garlic, and this version calls for 1. If you like garlic, consider adding in a few more cloves!

I had the chicken already prepped, but prepping everything else, plus the time for the instapot to build up the steam and then the 20 minutes to cook was definitely at minimum an hour and twenty/thirty minutes. It was a hit, though I used chicken thighs and shiitake mushrooms in addition to the white. Next time I’ll sub the carrot for orange sweet pepper and more of it, I also felt that grating the ginger would have been better. I served with chilly garlic paste.Recommend

@Kay Chun- love this easy, healthy & endlessly customizable recipe! Thanks fellow NYT'ers for the great tips! My tweaks - Added Roasted Chicken (along w/ the instapott'd chicken) to finished dish 7 cloves of garlic <-- personal preference; ymmv Extra Mushrooms Fresh Okra sliced thin (delish but adds inherent okra slime) Extra Sesame Oil Happy Cooking, all!

Grateful to have come across this in Sam Sifton’s weekend email right before I was scheduled for an, ahem, uncomfortable gastrointestinal procedure this morning; we made it just as written for dinner this evening and I can attest that it is, indeed, wonderful comfort food that has helped me feel so much better. Thank you!