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Category: Food and Wellness
Girl + Food | Ginger and Chicken Congee
I love a good nourish bowl, but when the winter chill starts wearing you down, sometimes the best medicine starts with a bit of carb(y) goodness. That's why I'm sharing my take on a thousands-of-years old Chinese standard - congee.
I love a good nourish bowl, but when the winter chill has gotten to be too much (and I haven't made it to the grocery store for awhile), sometimes the best medicine starts with a bit of carb(y) goodness. That's why I'm sharing my take on a thousands of years old Chinese standard - congee.
| Cook Time | 5-6 hours |
| Servings |
people
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Ingredients
- 1 lb Boneless chicken thighs
- 1 1/4 c Rice of choice
- 4 c Chicken Stock
- 6 c Water
- 2 inches Ginger cut into 4 slices
- 1-2 tsp Tamari or Soy Sauce
- 2 tsp Salt plus more to taste
Garnish
- 1 bunch Green onions
- Sesame seeds
- 1 bunch Cilantro
- 8 sliced Sautéed mushrooms
- 1/2 tsp Lemon juice
- 1 head Baby bok choy
- Salt and pepper to taste
Ingredients
Garnish
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Instructions
- Rinse the rice until the water runs clear.
- Combine rice, ginger, chicken, chicken broth, salt, and soy sauce in a slow cooker. Cook on high for 5-6 hours. At around 3 hours, remove the chicken from the pot and set aside until the porridge has finished cooking.
- When porridge has cooked for designated period of time, the rice will have broken down, becoming soft. The porridge will be thick and creamy. Add salt to taste
- Chop the chicken into generous chunks. Transfer porridge to bowls. Garnish with chicken, sauteed bok choy, mushrooms, cilantro, sesame seeds, and green onions. If desired, drizzle with soy sauce.
- To Make Lemon Sautéed Bok Choy Thoroughly wash bok choy. Cut off the bottom and discard, or re-grow by setting in enough water to cover bottom. Sautée the leaves on medium heat with lemon juice, until leaves have wilted, but have retain a bit of crunch. Salt to taste.
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