Ginger Chicken Congee
Ingredients
1¼ cup brown rice (rinsed and drained)
4 cups low-sodium chicken broth
8 cups water
2– inch piece ginger (cut 4 slices)
1 lb boneless skinless chicken thighs
splash of tamari or soy sauce
2 teaspoons kosher salt
Garnishes (optional)
sauteed bok choy or other greens
sesame seeds
scallions
shredded ginger
chili oil (sriracha, or sesame oil)
cilantro
Directions
Combine rice, ginger, chicken, chicken broth, 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.
