Instant Pot Chicken Juk With Scallion Sauce
Updated January 21, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes, plus pressure release time
- Rating
- Comments
- Read comments
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Ingredients
1 cup short-grain white rice (about 7 ½ ounces), rinsed until water runs clear
3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
1 small carrot, peeled and chopped into ¼-inch pieces (about ½ cup)
1 garlic clove, minced
¼ teaspoon toasted sesame oil
6 cups low-sodium chicken broth
1 (2-inch) piece fresh ginger, peeled and julienned
1 ½ pounds boneless, skinless chicken thighs
2 scallions, trimmed and finely chopped (about ⅓ cup)
3 tablespoons safflower or canola oil
2 tablespoons white vinegar
Kosher salt and black pepper
2 ounces baby spinach (about 2 cups)
Any combination of soy sauce, chile oil and hot sauce, for serving
Nutritional analysis per serving (4 servings)
18 grams carbs; 171 milligrams cholesterol; 456 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 1 gram fiber; 1538 milligrams sodium; 44 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.
- Step 2
While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.
- Step 3
Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.
- Step 4
Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
Private Notes
Comments
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.
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
My husband and I have been making this 2-3 times per month for about a year now. Here’s a few tips and thoughts we’ve refined over time. It is essential to let it naturally release pressure for 5 minutes before you manually release. It’s wild how different it turns out. The flavors are dramatically enhanced by those extra 5 minutes. Optional choices we enjoy: We use thin cut chicken breast We salt & pepper the chicken before it goes into the pot We use the entire box of white mushrooms Sometimes we mix long grain rice with the short grain rice and it’s totally fine We use jarred ginger paste We add extra garlic
This is SO GOOD. I originally selected this recipe during meal planning for the week as a quick and low effort "end of the week" dish, anticipating being out of energy and patience, but still wanting to feed my husband and myself something nutritious. Thursday rolls around, and I find myself with a headache/ stomachache anyway, so... couldn't have planned this better if I tried! I used sliced baby Bella mushrooms instead of white button and didn't bother removing the chicken thighs as instructed at the end of Step One; my tired and sick self just stirred the pot, and they broke up by themselves. Other than that, followed this recipe to the letter. Perfection. Feels like something my mother made. Don't skimp on the scallion sauce!
I’ve made this twice so far and have yet to be disappointed. This will definitely be a regular in my rotation of quick meals. I only had 4 cups of chicken broth instead of 6, so I added 2 cups of water and added just a bit more mushrooms and spinach to compensate. I think it was more delicious the second time.