Slow Cooker Rice Congee with Chicken

Name: Slow Cooker Rice Congee with Chicken
Total time: 4 min
Ingredients: 1 1/2 cups long-grain white rice; 2 quarts chicken stock or low-sodium broth; 1 quart water; 4 quarter-size slices of fresh ginger, plus 1/4 cup minced fresh ginger; 6 scallions—2 whole, 4 thinly sliced; 2 skinless, boneless chicken breast halves, cut into 1-inch pieces; 2 Chinese sausages (optional); Salt; Chopped roasted peanuts, soy sauce, toasted sesame oil and hot sauce, for serving

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Total: 4 hours, 30 minutes

Servings: 6

Author : Marcia Kiesel

Ingredients

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1 1/2 cups long-grain white rice2 quarts chicken stock or low-sodium broth1 quart water4 quarter-size slices of fresh ginger, plus 1/4 cup minced fresh ginger6 scallions—2 whole, 4 thinly sliced2 skinless, boneless chicken breast halves, cut into 1-inch pieces2 Chinese sausages (optional)SaltChopped roasted peanuts, soy sauce, toasted sesame oil and hot sauce, for serving

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Instructions

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Step 1

In the slow cooker, combine the rice, stock, water, sliced ginger and whole scallions. Cover and cook on high, stirring occasionally, until the rice has broken down and is soupy, about 4 hours.

Step 2

Pick out and discard the ginger and whole scallions. Stir the chicken into the congee. Cover and cook on high, stirring a few times, until the chicken is white throughout, about 15 minutes.

Step 3

Meanwhile, in a small saucepan, cover the Chinese sausages with water and bring to a boil. Simmer over moderate heat until heated through, about 6 minutes. Drain the sausages and cut them into thin slices.

Step 4

Season the congee with salt and ladle into bowls. Pass the sliced sausages, minced ginger, sliced scallions, peanuts, soy sauce, sesame oil and hot sauce at the table.