Slow Cooker Vietnamese Vegetarian Congee Recipes

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SLOW COOKER VIETNAMESE VEGETARIAN CONGEE



Slow Cooker Vietnamese Vegetarian Congee image

Congee is a rice soup or porridge. It has more the consistency of soup than porridge. I learned this recipe while living in Vietnam. Putting it in the slow cooker at night, I have a lovely breakfast in the morning, though it could be a wonderful, easy soup dinner with a salad. The vegetarian ham could be substituted with firm tofu or vegetarian chicken. If you have a larger slow cooker, this recipe can easily be doubled. I sometimes make enough to have for breakfast for 4 or 5 days.

Provided by Mohamjip

Categories     Breakfast

Time 8h10m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 11

1/2 cup jasmine rice, washed and drained
5 cups water
salt, to taste
3 reconstituted dried black mushrooms, thinly sliced
2 tablespoons ginger, peeled and finely shredded
1/2 cup vegetarian ham, cubed (fried if you like) or 1/2 cup extra firm tofu (fried if you like)
2 tablespoons sesame oil
1/2 teaspoon salt (to taste)
light soy sauce, to taste
black pepper, to taste
1/3 cup fresh coriander leaves, for garnish

Steps:

  • Put the rice, salt, and water in a slow cooker.
  • Add ginger and mushrooms.
  • Turn slow cooker on to low and cook for 8 hours or overnight.
  • Add veggie ham or tofu just before serving.
  • Season with salt, light soy sauce, sesame oil and pepper.
  • Ladle the congee into individual serving bowls, garnish with coriander leaves and serve hot.

Nutrition Facts : Calories 216.9, Fat 9.4, SaturatedFat 1.4, Sodium 403.8, Carbohydrate 30.4, Fiber 1.8, Sugar 0.2, Protein 2.8

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE



Vietnamese Chicken and Long-Grain Rice Congee image

Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.

Provided by DawnH

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 9

⅛ cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
¼ cup chopped cilantro
⅛ cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges

Steps:

  • Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
  • Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
  • Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
  • Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g

SLOW-COOKER CHICKEN CONGEE



Slow-Cooker Chicken Congee image

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

2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

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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