How To Make CONGEE | Rice Water with Chicken made in the Slow Cooker

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is budget-friendly.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric adds health benefits, and ground ginger is often cheaper.

Sauté onions and vegetables in olive oil on the stovetop (optional).

Add the cut-up chicken to the slow cooker.

Season the chicken with salt and pepper.

Add 1 cup of rice to the slow cooker.

Add 9 to 10 cups of water to the slow cooker, ensuring everything is covered.

Add sautéed vegetables to the slow cooker.

Cover the slow cooker and set it to high for 8 to 10 hours.

Check the congee every once in a while during cooking.

After about 7 hours, check the consistency of the rice water; it should have expanded.

At about 9 hours, carefully remove the chicken from the slow cooker, ensuring it doesn't fall apart.

Let the chicken cool slightly before removing the bones and skin.

Add the shredded chicken meat back into the congee mixture.

Adjust the seasoning with salt and pepper to taste.

Chop scallions to add as a garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens