• 3 pcs chicken breast (600 grams) • 6 cups Water • 5 slices fresh ginger • 3 scallions halved crosswise and smashed with flat side of a heavy knife • 1/2 tsp Salt • 1 cup long grain rice (rinsed) • 4 pcs century eggs sliced • fine julienne of fresh ginger • thinly sliced scallions • Sesame Oil

1. Put all the ingredients into Instant Pot.
2. Press Porridge mode and set the timer 20 mins.
3. Natural pressure release.
4. Take out the cooked chicken breast and tear into shreds.
5. Season congee with salt. Serve topped with chicken shreds, century egg slices and garnishes.