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.
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.