How to Make It
Combine the stock, rice, scallion whites, ginger, garlic, and salt in the base of a 4- to 6-quart slow cooker. Cover and cook on high for 5 to 5½ hours or low for 7 to 8 hours until the rice is completely broken down and there’s a soupy, creamy liquid.
Just before serving, bring a medium pot of water to a boil over medium-high heat. Gently lower the eggs into the water and cook for 7 minutes. Using tongs or a slotted spoon, transfer the eggs into a bowl of ice water. Leave until cool enough to handle, about 15 seconds; peel.
Serve each bowl of congee topped with an egg, kimchee, scallion greens, cilantro leaves, and a drizzle of tamari or soy sauce.