SLOW COOKER CHINESE RICE PORRIDGE (CONGEE JOOK)
Rice and water (yes, that's it) in the crockpot make a rice porridge base that you can turn into a simple snack with eggs and soy sauce, or something a bit fancier with meat and vegetables.
Provided by arianej
Time 3h
Yield 6
Number Of Ingredients 2
Steps:
- In a crockpot, put rice and water in. Turn on HIGH for three hours. This can also be done in a heavy pot on the stove, heat to boiling and simmer until desired consistency is reached. I'm not sure of the times for stovetop cooking. cook's notes This is obviously plain, but is very flexible. We usually eat it with soy sauce, maybe a little pepper, and chopped scallions. You can pretty much add anything you want, including leftover meats, fish, etc. and let it cook.
Nutrition Facts :
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Provided by Cassie Marshall
Categories Main Course
Time 7h32m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a crock pot and cook for 4-6 hours on low.
- Serve on buns.
Nutrition Facts : Calories 327 kcal, ServingSize 1 serving
SLOW-COOKER CHICKEN CONGEE
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.
Provided by Anna Stockwell
Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 8
Steps:
- Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
- Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
- Do Ahead
- Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
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