Ginger and Chicken Brown Rice Congee
 
 
Serves: 6 servings
Ingredients
  • 1¼ cup brown rice, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 6 cups water
  • 2-inch piece ginger, cut 4 slices
  • 1 Ib boneless skinless chicken thighs
  • splash of tamari or soy sauce
  • 2 teaspoons kosher salt
Garnishes for serving:
  • sauteed bok choy or other greens
  • sesame seeds
  • scallions
  • shredded ginger
  • chili oil, sriracha, or sesame oil
  • cilantro
Instructions
  1. 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 hallfway through the cooking time and set aside to cool. Porridge is done when the consistency is almost smooth. Season to taste with additional salt.
  2. Shred the chicken into bite size pieces using two forks or your hands.
  3. Ladle porridge into bowls and top with shredded chicken, vegetables, and other garnishes.
Notes
To prepare on the stovetop, follow above directions except use a large pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 3-4 hours, stirring occasionally.
Recipe by at https://dev.gatheranddine.com/ginger-chicken-brown-rice-congee/