Description
Comforting and flavorful, this ginger chicken congee is perfect for a chilly evening. Slow-cooked to perfection, its a simple yet satisfying meal.
Ingredients
Units
Scale
- 1.25 cups (296 ml) brown rice
- 4 cups (946 ml) low-sodium chicken broth
- 8 cups (1893 ml) water
- 2-inch piece ginger
- 1 lbs (454 g) boneless, skinless chicken thighs
- Splash tamari or soy sauce
- 2 teaspoons kosher salt
- Sautéed bok choy or other greens
- Sesame seeds
- Scallions
- Shredded ginger
- Chili oil, sriracha, or sesame oil
- Cilantro
Instructions
- Preparing the Congee:
- In the bowl of a slow cooker, combine brown rice, water, 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.
- Handling the Chicken:
- Approximately halfway through the cooking time, remove the chicken thighs from the slow cooker and set aside to cool.
- Finishing the Congee:
- The congee is ready when it reaches a smooth consistency. Adjust seasoning with additional salt if necessary.
- Shredding the Chicken:
- Once cooled, shred the chicken into bite-sized pieces using two forks or hands.
- 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
- For a creamier congee, blend a portion of the cooked congee with an immersion blender before adding the chicken.
- Substitute chicken breasts for thighs, reducing cooking time by 1-2 hours.
- Store leftover congee in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80