Congee is rice cooked down until it has a thick, porridge-like consistency. It can be served alone and makes a great winter warmer.
Looking for more recipes that use chicken thigh?
Ingredients
Method
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.
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.
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