Start by setting out a medium-sized mixing bowl. Slice the chicken breasts into thin strips and place them in the bowl. This helps the chicken cook evenly and absorb the flavors of the marinade.
Add the oyster sauce, cornstarch, and 1/2 teaspoon of chicken base to the bowl. Toss everything well to ensure each piece of chicken is evenly coated in the marinade, then set aside to let the flavors meld.
Next, set out a small bowl. Add the jasmine rice to this bowl, then fill it with cold water. Use your hand to gently stir the rice, washing it to remove excess starch. Drain off the water and rinse the rice two or three more times until the water runs clear, then set it aside.
Now, take your large 6 to 8-quart Instant Pot. Set it to the SAUTE setting. Once it’s heated, add the sesame oil, along with the chopped scallion whites and fresh grated ginger. Stir and sauté for about 2 to 3 minutes until the scallions soften and become fragrant.
Next, add the washed jasmine rice to the pot, along with the remaining 1 ½ teaspoons of chicken base and 8 ½ cups of water. Stir everything together thoroughly, ensuring the rice and flavors are well combined.
Lock the Instant Pot lid into place. Set the IP on PRESSURE COOK HIGH for 23 minutes. Once the beeper goes off, it’s time to perform a NATURAL RELEASE. This step is crucial as it allows the flavors to meld beautifully.
When the steam button valve drops, it’s safe to open the Instant Pot. Set it back on the SAUTE setting and carefully stir in the marinated chicken and marinade. Stir well to separate the pieces, allowing the chicken to cook thoroughly.
Simmer the chicken congee for about 3 to 5 minutes. This will cook the chicken completely and thicken the porridge to your desired consistency.
Once the chicken is fully cooked, ladle the congee into bowls. Garnish each bowl with the chopped scallion greens for a burst of color and flavor. Feel free to add any optional garnishes like fried onions, soft-boiled eggs, crushed red pepper, and furikake for an elevated touch.
