Photographer: James Moffatt. Stylist: Kate Brown.
You can now make a comforting and fragrant chicken congee in your slow cooker for a simple and nourishing meal that you can set, forget and it’s ready to serve. Traditionally served for breakfast, we think this makes a delicious lunch or dinner too.
Looking for more slow cooker chicken recipes or Chinese dinner ideas?
Ingredients
Method
Place chicken, brown onion, ginger, the water and garlic in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones. Strain cooking liquid through a muslin-lined sieve into a large heatproof bowl; discard solids.
Return stock mixture to cooker with shredded chicken and rice. Cook, covered, on low, for 2 hours.
Just before serving, heat peanut oil in a medium frying pan over medium-high heat; cook mushrooms and sausage, stirring, for 5 minutes or until mushrooms are lightly browned and tender.
Divide chicken congee between serving bowls. Drizzle with chilli oil. Serve topped with mushroom mixture, shallots and green onion.
Can I freeze the chicken congee?
No, the congee is not suitable to freeze.
What is congee?
Congee is a savoury rice porridge, often eaten for breakfast. Rice is simmered for a long time, causing it to break down and resulting in a thick, creamy texture. We’ve added chicken into our congee to make this a more substantial meal.
How to curl green onion strips
We’ve topped our chicken congee with curled green onion strips. To curl the green onion, slice into long, thin strips, then place in iced water in the fridge for 10 minutes or until curled.Â
