Slow-Cooker Chicken Congee (Chinese Rice Porridge)

dinner rice chinese asian chicken ginger garlic wheat/gluten-free

Anna Stockwell

Serves 8

Source

Ingredients

2 pounds boneless, skinless chicken thighs

8 cups chicken stock

1 cup long-grain rice

3 small dried red chiles, such as Thai or chile de arbol

1 (3") piece ginger, thinly sliced

2 garlic cloves, pressed

1 1/2 teaspoons kosher salt

Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

Method

Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.

Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.

Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.