Name: Slow Cooker Chicken and Ginger Congee
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 8 cups chicken broth, low-sodium canned, or homemade; 4 cups water; 1 1/2 cups jasmine rice; 1 teaspoon kosher salt; About 4 cups shredded cooked chicken (from 1 rotisserie chicken); 2 to 3 tablespoons grated peeled fresh ginger; 3 scallions, thinly sliced; 1 medium bunch fresh cilantro, leaves torn or chopped; Sambal oelek, optional

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.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

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Slow Cooker Chicken and Ginger Congee

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