Ingredients
700g skinless, boneless chicken thighs, cut into 2–3cm pieces
1 cup uncooked regular brown rice
3 Tbsp minced fresh ginger
⅛ tsp black pepper
1.5L salt-reduced chicken stock
¼ cup slivered spring onions
2 Tbsp chopped peanuts
Bottled hot pepper sauce (optional)
Basil leaves, torn (optional)
Salt-reduced soy sauce (optional)
Method
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Coat a large frying pan with cooking spray, and heat pan over a medium-high heat. Cook chicken, in two lots, in hot pan until browned.
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In a 4–6L slow cooker combine chicken, rice, ginger and black pepper. Pour stock over
chicken mixture in cooker. Cover and cook on low for about 8 hours or until mixture reaches a porridge-like consistency. -
Spoon congee into bowls and top with spring onions and peanuts. If desired, serve with hot pepper sauce, basil and/or soy sauce.