Instant Pot Chicken Juk With Scallion Sauce Recipe (2024)

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 sh*ttake 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 dish7 cloves of garlic <-- personal preference; ymmvExtra 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!

The first time I made this, it was perfect. The second time, my lack of instant pot experience worked against me. I overloaded the instant pot with extra veg and a little more chix and the dreaded burn warning came up. I added more liquid and restarted it, but the damage was already done. So I transferred the congee to a pot on the stove on low heat for a bit and shredded the chix in the pot. Just a suggestion: don't go too crazy adding more if you're an instant pot novice :)

I made this with a couple of large legs and a boneless breast that were in the freezer. Added extra carrot, garlic and ginger. Used short grain brown rice. Mixed in baby kale. It is delicious!

Exactly as expected but not exactly for us. We opted for breast’s and I wish I had reduced the broth as was too soupy. The scallion topping should not be missed!

I used 2 cups of Arborio rice, 2 carrots, and more garlic and ginger than called for. I added some salt and pepper to the sautée phase so it wouldn’t be bland. I cut up the chicken and added it before sealing. After it cooked, I tossed in a whole lotta spinach. For the sauce, I doubled the recipe and used Chinese black vinegar and swirled in some Fly by Jing Szechuan chile crisp. A bit mellow in flavor over all but really filling and comforting.

We love this so much I make it two or three times a month. Both spinach and Bok choy work well here.

Delicious! I did a natural release for 10 minutes then released the valve to do a manual release and about 1-2 min in, liquid started spewing out aggressively… is it bc of all the liquid in the pot? I ended up unplugging the machine. Speaking of liquid… it is a little too soupy for me so next time I will try 1.5 cups of rice. But even soupy, it’s soup-er tasty!

This is such a great recipe! I forgot mushrooms and used bok choy instead of spinach. This will be a go to week night dish!

This is so good! I made it for my daughter post-partum and she requested it a second time. Very comforting.

As a kid who grew up constantly having juk given to her by her Korean mom, I am surprised how good this tasted. So much flavor. Don’t skimp on the ginger!! I added two coves of garlic (one seemed lacking given the portions) and used shiitake mushrooms but the rest went by the book. My husband asked to work it into our regular weekday rotation and he usually passes on white rice. This was tasty, healthy and perfect for a winter’s meal (but I would eat it during the summer too).

I put in more carrots and mushrooms

This was amazingly good. If you are hesitating, try it. It’s much more than the sum of its parts. I’m new to the Instant Pot. I haven’t been crazy about it until now, but I’m keeping it just for this dish.

Perfect for a cold January day! Followed it to a T, it took ~45 min including cook/prep. This is going to a household staple for those dreary winter months. Some tweaks that made a difference for me:- 3-4x the garlic, yum!- 1 more scallion- topped with chili crisp and a dash of sesame oil and soy sauce too- I added a small squeeze of lemon juice, this is what the Filipino version of congee (lugaw, arroz caldo) includes and it adds a nice brightness to this rich soup

Made this for dinner tonight and it was fabulous. I added a little bit of cayenne (because that is a requirement in my book). For the ginger-scallion sauce, I cooked it the way I always do - saute the ginger in oil about 30-45 seconds, then add the white parts of scallions only, very finely chopped (split lengthwise then chop finely), saute for 30 seconds, then finish with salt, pepper and a little sesame oil. Also added a drizzle of chili crisp.

I agree with others to double the amount of mushrooms and carrots, and probably the spinach too. No sense in opening standard size packages of spinach and mushrooms and not using them all. I also used bone-in skin-off chicken thighs. Obviously I didn’t try it with boneless, but I think we all know the bones add much more flavor, and are easy to remove. Start to finish with prep this probably took 1.5 hours. Finally, better than bullion (low-sodium) is the better option over boxed stock.

This is magically delicious, but beware that 20 minutes is a 100% a lie. 20 minutes is the length of the pressure cook time alone. That doesn't account for time to come to pressure --- takes a while, with 6 cups of liquid --- nor any of the chopping up front, nor the shredding/mixing at the end.