Slow Cooker Ginger Coconut Chicken Congee Food

CHICKEN CONGEE IN SLOW COOKER

Steps:

• Rinse the rice until the water runs just about clear.
• Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
• When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
• Serve into bowls and top with desired toppings.

SLOW-COOKER CHICKEN CONGEE

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.

SLOW COOKER GINGER COCONUT CHICKEN CONGEE

Steps:

• MIX water, coconut milk, rice, ginger, garlic and sea salt in 6-quart slow cooker until well blended. Add chicken. Cover.
• COOK 8 hours on LOW or until desired rice texture is reached. Shred chicken with two forks and stir to mix. Sprinkle with chopped cilantro or green onions to serve, if desired.
• Test Kitchen Tip: For thinner congee, add additional water or coconut milk until desired consistency.

CHICKEN CONGEE (GYE JOKE)

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.