Ingredients
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- 1 1/4 cup brown rice, rinsed and drained
- 4 cups low-sodium chicken broth
- 8 cups water
- 2-inch piece ginger, cut into 4 slices
- 1 lb boneless, skinless chicken thighs
- Splash of tamari or soy sauce
- 2 teaspoons kosher salt
Garnishes for Serving:
- Sautéed bok choy or other greens
- Sesame seeds
- Scallions, chopped
- Shredded ginger
- Chili oil, sriracha, or sesame oil
- Cilantro, chopped
Instructions
1. Preparing the Congee:
- In the bowl of a slow cooker, combine brown rice, ginger slices, chicken thighs, chicken broth, soy sauce (or tamari), and kosher salt.
- Cook on high heat setting for 5-6 hours or on low heat setting for 7-8 hours.
2. Handling the Chicken:
- Approximately halfway through the cooking time, remove the chicken thighs from the slow cooker.
- Set aside to cool.
3. Finishing the Congee:
- The congee is ready when it reaches a smooth consistency. Adjust seasoning with additional salt if necessary.
4. Shredding the Chicken:
- Once cooled, shred the chicken into bite-sized pieces using two forks or hands.
5. Serving:
- Ladle the congee into bowls.
- Top with shredded chicken and a selection of garnishes like sautéed bok choy, sesame seeds, scallions, shredded ginger, chili oil, and cilantro.
Notes
To prepare on the stovetop, follow above directions except use a large pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 2-3 hours, stirring occasionally.
- Prep Time: 10 mins
- Cook Time: 360 mins
- Category: Main
- Method: Boiling
- Cuisine: Chinese-inspired