Ginger and Chicken Brown Rice Congee
- Yield: 6 servings
Ingredients
- 1 1/4 cup brown rice, rinsed and drained
- 4 cups low-sodium chicken broth
- 6 cups water
- 2-inch piece ginger, cut 4 slices
- 1 Ib boneless skinless chicken thighs
- splash of tamari or soy sauce
- 2 teaspoons kosher salt
Garnishes for serving:
- sauteed bok choy or other greens
- sesame seeds
- scallions
- shredded ginger
- chili oil, sriracha, or sesame oil
- cilantro
Instructions
- Combine rice, ginger, chicken, chicken broth, water, salt, and soy sauce in the bowl of a slow cooker. Cook on the high heat setting for 5-6 hours or on the low heat setting for 7-8 hours. Remove chicken about halfway through the cooking time and set aside to cool. Porridge is done when the consistency is almost smooth. Season to taste with additional salt.
- Shred the chicken into bite-size pieces using two forks or your hands.
- Ladle porridge into bowls and top with shredded chicken, vegetables, and other garnishes.
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 3-4 hours, stirring occasionally.
Find it online: https://www.gatheranddine.com/ginger-chicken-brown-rice-congee/