Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Slow Cooker Chicken and Ginger Congee
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- Level: Easy
- Total: 4 hr 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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