Chicken congee

1.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. 2 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. 3 Return stock mixture to cooker with shredded chicken and rice. Cook, covered, on low, for 2 hours. 4 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. 5 Divide congee between serving bowls. Drizzle with chilli oil. Serve topped with mushroom mixture, shallots and green onion.