Gingery Chicken Congee
142
- Prep Time10 mins
- Total Time8 hrs 10 mins
- Makes6 servings
This simple but delicious rice porridge is a classic Asian breakfast and a test-kitchen staff favourite. It’s especially good for anyone who prefers savoury over sweet on a chilly morning. It’s great in a thermal container on a ski trip too.
Ingredients
4 cups water
900-mL container chicken broth
3/4 cup jasmine rice, rinsed
6 skinless, boneless chicken thighs, trimmed and cut into 1-in. pieces
2 tbsp minced ginger, plus more for garnish
1 tbsp dark sesame oil
2 green onions, thinly sliced
tamari or soy sauce, optional
crispy shallots, optional
Instructions
COMBINE water with broth, rice, chicken and ginger in slow cooker insert. Cover and cook 8 hours on low.
SCOOP out and discard any brown foam around edges of congee, then stir in sesame oil and green onions. Season with fresh pepper. Garnish with additional minced ginger, tamari and crispy shallots.
Kitchen note
Our slow cooker recipes are developed with a 7 quart slow cooker.
Nutrition (per serving)
Calories 191, Protein 14g, Carbohydrates 20g, Fat 5g, Fibre 1g, Sodium 638mg.
Good source of Zinc.