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About the Recipe: The recipe is easy to make in a slow cooker and the chicken stock and rice are seasoned simply with some ginger and onion, It can be used as a quick supper dish with a selection of various toppings.
Cook’s Note: If congee becomes too thick; add more chicken broth until desired consistency. Store in refrigerator; whisk during reheating. I can also see making this dish without chicken for breakfast, seasoned with sweet spices and dried fruit.
Recipe inspired by: http://www.foodandwine.com/slideshows/congee/2
What is congee? Congee is a type of rice porridge or gruel that’s popular in many Asian countries. Plain rice congee is most often served with side dishes. In some cultures, congee is eaten primarily as a breakfast food or late supper; in others, it is eaten as a substitute for rice at other meals. It is often considered particularly suitable for the sick as a mild, easily digestible food. For more Information see: https://en.wikipedia.org/wiki/Congee