Description
A warm and nourishing Asian rice porridge made with chicken, simmered slowly in a crockpot until creamy and comforting. Perfect for breakfast, a light meal, or when feeling under the weather.
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts (or thighs)
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, smashed
- 2 green onions, chopped (plus more for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- Salt and white pepper to taste
- Optional toppings: boiled egg, fried shallots, sesame oil, cilantro, chili oil
Instructions
- Place rice, chicken, ginger, garlic, soy sauce, fish sauce, and chicken broth into a slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until rice breaks down and mixture becomes porridge-like.
- Remove chicken, shred it with forks, and return to the pot. Discard ginger slices and garlic if desired.
- Season with salt and white pepper to taste.
- Serve hot, garnished with green onions and optional toppings.
Notes
- For creamier congee, add more broth or water as needed.
- You can use a whole chicken leg or bone-in cuts for deeper flavor.
- Leftovers thicken in the fridge—add water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course, Breakfast
- Method: Slow Cooker
- Cuisine: Asian