Chinese-style Rice Soup with Chicken and Ginger

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I added a couple whole cloves of garlic and a one-inch peeled hunk of ginger to the broth and rice to add some more flavour. In 2 1/2 hours on high the rice was done. It is not Rice and broth, more like a creamy porridge. Definitely not a soup. I topped it with cut up cooked chicken that I had marinated in some soy sauce, fresh chopped cilantro and chopped scallions. I thought it was very filling (stick to your ribs and could feed 8-10 people easy. No one else in the house liked it - the flavour was good but no one liked the consistency of the rice. Not quite as thick as oatmeal but pretty close. I thought it was a good meal for a cold winter night but the rest of the family made sandwiches for themselves after eating some and not finishing their bowls.

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I make something similar to this. For the shredded chicken I marinate it in soy sauce, garlic, tiny bit of ginger, sesame seeds, green onions, red pepper and a little sugar. I leave out the cilantro. For the rice..short grain sticky rice...I don't add broth or butter. Just rice and water and a little salt. Sometimes diced shiitake mushrooms. It's delicious on a cold day!

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Surprise to find this recipe here because this is just the way I always make my poridge. I added lemon grass sometime and use thai rice instead of arborio. Usualy before serving I sprinkle some fried shallot, chips, & maggi sauce or soy sauce on it.

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I only rate this recipe three stars because there is no way that this is supposed to be cooked at 6 hours at HIGH. Usually when I throw something into my slow cooker, I check on it occassionally. At one hour it looked fine. At three hours, I was rushing to turn it off. If I had cooked it only 2 - 2 1/4 hours, I believe that it would have turned out much better and the rice to liquid ratio would have been perfect. Perhaps this should be cooked at LOW for 6 hours?

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I love the taste and I tired it with the arborio rice and it came out good. I also added a little sesame oil.

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Try making this dish another way. Precook some rice in chicken broth (double up a batch of rice from a previous meal and put the extra in the frig. Bring some chicken broth and ginger to a rolling boil for about five minutes. Add the rice, chicken, and cilantro. Serve!

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The recipe calls for cooking on High in the slow cooker for 6 hours. The arborio rice cooked perfectly in 2 hours (on high. by about 2.5 hours, it was getting the gluey texture that others had complained about. So I stopped cooking it and then added the ginger, cilantro, and scallions. It was delightful.

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This turned into glue and was tasteless. It was so weirdly thick it made me ill to try to taste it. I do not recommend it.

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I used brown rice for this recipe, and after 6 hours it was the consistency of rice porridge or a really tasty risotto. The ginger made the flavour even lighter and more wonderful! Chicken breasts grilled went with this quite tastily.

I very highly recommend this recipe, with one note: watch the temperature on your slow cooker, mine has some hot spots and there was quite a bit of rice that stuck to the sides.

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It turned out to be one big mess and I don't know what went wrong. THICK, CLUMPY, very STARCHY, not anything close to resembling a SOUP. It didn't taste too bad but the texture was overwhelming. Hope you have better luck!