Gingery Chicken and Shiitake Congee from Adventures in Slow Cooking

Adventures in Slow Cooking by Sarah DiGregorio revamps the slow cooker for the modern home cook, with 120 delicious recipes for maximizing the benefits of this favorite time-saving kitchen appliance and making it easier than ever to use. Sure, it’s a classic for weeknight dinners–but Sarah shows how the slow cooker can also shine when it comes to party food, desserts, cocktails, and more! Adventures in Slow Cooking goes on sale today. Purchase a copy from your favorite retailer today.

Today we’re sharing a recipe for Gingery Chicken and Shiitake Congee – the ultimate comfort food. This recipe is bursting with flavor and is the perfect fall meal.

Gingery Chicken and Shiitake Congee

Congee is a Chinese rice porridge that’s cooked low and slow until the rice is creamy and almost completely broken down. It’s a dish that plays to the slow cooker’s strengths. The finished congee is meant to be mild and comforting, an ideal dinner when you’re tired or under the weather. It hinges on two things: the quality of the chicken broth, which should be the best you can make or lay your hands on, and the toppings, which liven up the congee to your liking. (I think it’s best topped generously!)

  • 1 pound boneless, skinless chicken thighs, cut into thirds
  • Kosher salt
  • 3 quarts (12 cups) chicken stock or good-quality low-sodium chicken broth
  • 1 1/2 cups long-grain white rice, preferably jasmine
  • 3 whole scallions, trimmed
  • 8 ounces fresh shiitake mushrooms, stemmed and caps halved
  • 3 garlic cloves, grated
  • One 3-inch ginger knob, peeled and grated (about 3 tablespoons), plus more for topping
  • Sliced trimmed scallions, for topping
  • Roasted salted peanuts, black vinegar, XO sauce, soy sauce, sesame oil, and/or chile oil, for topping

1. Season the chicken generously with salt. Combine the chicken, 1 to 2 more teaspoons salt (use 1 teaspoon if you’re using salted store-bought broth; 2 teaspoons if you’re using unsalted homemade broth), the stock, rice, whole scallions, mushrooms, garlic, and ginger in a 5- to 8-quart slow cooker and stir to combine. Cook on LOW until the rice is almost completely broken down, creamy, and glossy, about 6 hours.
2. Stir the congee and remove and discard the scallions. Season generously with salt to taste. Serve in bowls with freshly grated ginger and sliced scallions on top, plus the other toppings of your choice.

Holds (reasonably well) on warm through step 1 for up to 2 hours

Prep time: 15 minutes

Slow-cook time: 6 hours

Finish time: 5 minutes Equipment: 5- to 8-quart slow cooker

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