Slow cooker ginger chicken congee

Prep time 5 minutes

Cook time 5 hours to 10 hours

Makes about 2 1/4 quarts

Serves 6 to 8

Ingredients

For the congee:

  • 8 cups water
  • 3 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • 1 cup long-grain white rice, preferably jasmine
  • 4 (1/4-inch-thick) slices fresh ginger, smashed
  • 2 teaspoons kosher salt, plus more as needed

Optional toppings:

  • Roasted peanuts

  • Thinly sliced scallions

  • Minced fresh ginger

  • Fresh cilantro leaves

  • Tamari or soy sauce

Instructions

  1. Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.

  2. Transfer the chicken and ginger to a plate. Stir the congee with a wooden spoon, making sure to scrape against the bottom and sides of the slow cooker to incorporate congee that's sticking there.

  3. Shred the chicken, then stir the meat back into the slow cooker, discarding the bones, skin, cartilage, and ginger. If you would like a thinner congee, add additional water 1/4 cup at a time until you reach the desired consistency. Taste and season with more salt as needed. Serve hot with the toppings.

Recipe Notes

Storage: The congee can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat over medium heat, stirring occasionally.

For the rest of this article please go to source link below.

REGISTER NOW
By Christine Gallary / Senior Recipe Editor

I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led me to Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.

After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook.

Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.

(Source: thekitchn.com; August 31, 2023; https://tinyurl.com/yxr8jftc)
Back to INF

Loading please wait...