SLOW COOKER CHICKEN CONGEE
Congee is a homey, simple rice porridge, a classic comfort food in China. Cooking just a little bit of rice in a lot of water allows all the starch to escape and become creamy, much like a risotto. The slow cooker does all the work here, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress.
Provided by Robin Bashinsky
Yield Serves 8 (serving size: 1 1/4 cups)
Number Of Ingredients 12
Steps:
- Place first 7 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove skin and bones, and discard. Shred chicken into large pieces.
- Cover slow cooker, and cook on HIGH 30 minutes or until rice mixture is thickened. Remove chile and star anise; discard. Stir in chicken. Divide rice mixture among 8 bowls. Top servings evenly with peanuts, green onions, chili oil, watercress, and avocado.
Nutrition Facts : Calories 348, Carbohydrate 23 g, Cholesterol 81 mg, Fat 13.6 g, Fiber 2 g, Protein 33 g, SaturatedFat 2.2 g, Sodium 546 mg, Sugar 2 g
SLOW-COOKER CHICKEN CONGEE
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
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.
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
CHICKEN CONGEE (GYE JOKE)
Cooking chicken congee in a slow cooker takes patience, but you can cook it overnight. Here's how to make this simple Chinese breakfast.
Provided by Choy Wai Yuen
Yield Serves 4
Number Of Ingredients 13
Steps:
- Marinate the pork with salt overnight. Just before cooking, rinse with water.
- Marinate chicken meat with soy sauce overnight.
- Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
- To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.
CONGEE WITH SOY EGGS
This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner
Provided by Dan Doherty
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
- In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they'll be bobbing around.
- Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn't look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
- When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
- Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.
Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 4.1 milligram of sodium
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