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Slow Cooker Chicken Congee
This is a classic if you’re feeling rundown, a delicious congee that’s full of goodness.
SERVES
4
CALORIES
322
COOKING TIME
4 hours
DIFFICULTY
simple
This comforting slow cooker dish combines tender, slow-cooked chicken with silky, creamy rice, simmered to perfection in a flavourful broth. Plus, it’s easy to customise with your favourite toppings, like green onion, ginger, and soy sauce. For more slow cooker recipes like this pick up a copy of my latest cookbook Slow Cooker Even Easier.
Method
Step 1
Tip the jasmine rice into a sieve and rise under running water until the water runs clear. Add to the slow cooker with the garlic, ginger and chicken, along with 600ml of water. Cook on high for 4 hours or low for 8 hours, until the chicken is falling off the bone.
Step 2
Remove the chicken and shred the meat off the bone. Discard the bones and return the shredded meat to the pot with the spring onions and soy sauce. Add more water if needed for consistency, then serve.
Ingredients
200g jasmine rice
2 garlic cloves, crushed
2 tsp fresh ginger, minced
4 skinless chicken legs
4 spring onions, finely chopped
1 tbsp soy sauce
