Photo: Andrew Grinton
Congee is a savoury rice porridge traditional to many Asian cultures and is often served for breakfast. Think of it as something like a soupy risotto – very tasty and easy to eat.
1 cup long-grain brown rice
8 cups sodium-free chicken broth
1/2 tsp salt
6 dried shiitake mushrooms
1 lb boneless, skinless chicken thighs, cut into 2-in. pieces
1/4 cup peeled, chopped ginger
chopped roasted unsalted peanuts
chopped green onions
low-sodium soy sauce
Rinse rice well in cold water.
Place rice in the slow cooker with the broth, salt and mushrooms. Cover slow cooker, set on low and cook for 10 hrs. After 8 hrs (when rice is broken down and very soft) add chicken and ginger and cook for 2 hrs longer or until chicken can be shredded easily.
Scoop out mushrooms and chicken. Discard mushroom stems, slice caps thinly; set aside. Pull chicken into bite-sized pieces and also set aside.
Serve congee in bowls with mushrooms and chicken. Offer with peanuts and green onions for sprinkling and sesame oil and soy sauce for seasoning.
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