Gingery chicken congee. (Photo, Roberto Caruso.)
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
- 14 g,
- Carbohydrates
- 20 g,
- Fat
- 5 g,
- Fibre
- 1 g,
- Sodium
- 638 mg.
- Good source of
- Zinc