Congee, or jook, the beloved Chinese porridge, requires boiling rice in water for a long time, so it’s an ideal dish to make in a slow cooker. There are many variations on this breakfast and dim sum staple, but this one features ginger, scallions and shredded chicken.
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 cups chicken broth, low-sodium canned, or homemade
- 4 cups water
- 1 1/2 cups jasmine rice
- 1 teaspoon kosher salt
- About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
- 2 to 3 tablespoons grated peeled fresh ginger
- 3 scallions, thinly sliced
- 1 medium bunch fresh cilantro, leaves torn or chopped
- Sambal oelek, optional
Instructions
- Put the broth, water, rice and salt in a 6-quart slow cooker. Cover and cook on high until the rice is soft and soupy, about 4 hours
- When ready to serve, stir in the ginger and scallions. Ladle the congee into bowls and top with the shredded chicken and cilantro. Serve with sambal oelek on the side if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 334 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 60 mg |
| Sodium | 641 mg |
Reviews
One has to know what one is cooking. Congee is awesome as breakfast, lunch, or whenever, and yes, I know to add things I like – often proteins.
I guess being Chinese I know that this is how the dish is suppose to be prepared. It’s soupy, mushy and bland. It’s suppose to be paired with salty fishes or shredded dryed pork.
I really can’t imagine Food Network Kitchens actually prepared this and then published it~~ a gooey, mushy mess~~~ no flavor~~~ was preparing this twelve guests, guess I’ll fix chili!!
I am going to have to fix this as another person also stated. I’m not sure why the slow cooker was even called for. I ended up with a pot of mush, my dog liked it mixed with his food. I’m going to make more broth and add the balance of the ingredients using a little rice that I won’t cook for six hours!
Did not like it. Not what I expected too “mushy”
This in not a soup recipe it is called rice porridge and should be on the mushy side. Learned to make this from my mother in law. It can be quite tasty if done properly and definitly doesn’t need to be cooked for six hours even in a slow cooker. If it becomes to thick add more water or broth.
DISASTER. I have a container of what I would imagine “gruel” would look like. And this was after THREE hours, not SIX. Total waste of ingredients – thank goodness I can use the rotisserie chicken for something else…
LOVE LOVE THIS!!! Havent been feeling well so I thought this would work on my cold. I didnt have the correct rice, so I just used a brown rice. It came out so yummy! The ginger added nice flavor and helped with my cold and taste buds. yum. def making this again!
YOU CAN FIX THIS! the rice was mushy and I am a consistency person so that wasn’t working for me. Here’s what I did…Re-made the rice in a rice cooker (2 c rice, 1 c water, 1 c broth…then I made a broth. I c water, 1 cup broth, chunk of ginger, 1 sliced garlic clove, tbsp soy sauce, tsp sesame sauce and a squeeze of honey. Prepare dish and pour the broth over while it’s really hot. (I removed the chunk of ginger before, obviously It spruced it up quite a bit.
Cant wait to try this — sounds yummy!!!!