CHICKEN CONGEE RICE COOKER RECIPES

Name: Easy Rice Congee
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 1/2 cup rice (not quick-cooking); 3 -4 cups water (may use chicken/vege broth); 2 pieces boneless skinless chicken breasts, cut to thin slices; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 dash black pepper (according to your taste); 6 pieces shiitake mushrooms, julienned; 2 tablespoons scallions, chopped; sesame oil; black pepper or white pepper

EASY RICE CONGEE RECIPE - FOOD.COM

Easy Rice Congee Recipe - Food.com image

Very easy and delicious one-pot-meal. May substitute chicken with other meat e.g. pork/beef. Stirring is important, to achieve smooth congee. NOTE: Usually when cooking congee with electric rice cooker, i need to click it 'on' a few times after it switched off (automatically) because congee has to simmer for some time to be smooth.

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup rice (not quick-cooking)
3 -4 cups water (may use chicken/vege broth)
2 pieces boneless skinless chicken breasts, cut to thin slices
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 dash black pepper (according to your taste)
6 pieces shiitake mushrooms, julienned
2 tablespoons scallions, chopped
sesame oil
black pepper or white pepper

Steps:

Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.
Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.
Add more water/broth if necessary (for both methods)
Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.

Nutrition Facts : Calories 112.7, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 383.8, CarbohydrateContent 24.3, FiberContent 1.6, SugarContent 0.9, ProteinContent 3.2

SLOW-COOKER CHICKEN CONGEE (CHINESE RICE PORRIDGE) RECIPE ...

Slow-Cooker Chicken Congee (Chinese Rice Porridge) Recipe ... image

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

Provided by Anna Stockwell

Total Time 8 hours, 10 minutes

Cook Time 10 minutes

Yield Serves 8

Number Of Ingredients 8

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)

Steps:

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.

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