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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Ginger-Scallion Congee
breakfast
chinese
overnight
chicken
slow-cooker
Jasmine rice broken down over a whole night into a loose, savoury porridge, aromatic with ginger and finished with scallion and soy at the table.
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RECIPE
Ginger-Scallion Congee
Jasmine rice broken down over a whole night into a loose, savoury porridge, aromatic with ginger and finished with scallion and soy at the table.
Prep10 mins
Cook480 mins
Total490 mins
Servings8
breakfast
chinese
overnight
chicken
slow-cooker
Ingredients
- 1 1/2 cups jasmine rice, rinsed
- 12 cups chicken stock
- 4-inch piece ginger, sliced in coins
- 1 lb chicken thighs, bone-in
- 6 scallions, sliced
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp kosher salt
- 1 tsp white pepper
Preparation
1
Rinse the rice until the water runs clear, or the congee turns gluey rather than silky.
2
Lay the ginger coins and chicken thighs on the bottom, closest to the heat, and pour the rice and stock over.
3
Cook on low 8 hours. The rice should collapse completely — if grains are still distinct, it needs longer, not more liquid.
4
Lift out the thighs, pull the meat from the bones, and return the meat to the pot.
5
Season with the salt, white pepper and soy. Congee absorbs salt greedily; taste after every addition.
6
Loosen with hot stock to a pourable consistency and finish each bowl with scallion and sesame oil.
Servings and Nutrition
Number of Servings in Ginger-Scallion Congee8
Nutrition for 1 serving (1 1/2 cups)
340Calories (kcal)
22Protein (g)
40Carbs (g)
10Fat (g)
Protein 22.0g26%
Carbs 40.0g47%
Fat 10.0g27%