Vermicular | Congee


Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[PORR] [1.0]
60 min


1 rice cup (180 ml) plain white rice, rinsed
900 ml water
1 ½ teaspoon kosher salt
1 chicken breast, skinless and boneless
4 dried scallops, rehydrated
1” piece fresh ginger, peeled, julienned

Chopped scallions

  1. Add rinsed rice into the pot after thoroughly draining. Add in water, salt and stir once. Add in scallops, ginger and chicken on top. (Make sure chicken is fully steeped in the water; if not, cut into two pieces)

  2. Select [RICE COOKING] mode, [WHT], [PORR] (Porridge) and set the amount of rice to [1.0] rice cups. Cook uncovered to avoid boiling over. Press [START] to begin.

  3. Once rice cooking is complete, take out chicken and scallops and shred. Pour the porridge into a bowl and place shredded chicken and scallops on top. Sprinkle chopped scallions and serve warm.

  • When using [PORR] (porridge) mode, make sure to cook uncovered to keep water from boiling over.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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