In the world of kitchen disasters, overcooked rice is a common one. Thankfully, when it comes to this classic Chinese dish, you’re actually encouraged to cook the rice until it falls apart and becomes a soupy porridge, perfect for a comforting dinner or breakfast (as it’s traditionally served). Making this congee recipe in the slow-cooker not only allows for hands-off cooking, it infuses the coconut milk-base with even more flavor. Suggested toppings include cilantro and Sriracha, but almost any savory element tastes great on top—roasted mushrooms, a fried egg, even avocado would all be equally at home here.
2 bone-in, skin-on chicken breasts (about 1 lb.)
8 cups low-sodium chicken broth
1 cup long-grain white rice
1 13.66-oz. can coconut milk, well shaken
3 cloves garlic, finely chopped
1 3-in. piece fresh ginger, peeled and thinly sliced
2 teaspoons granulated sugar
1 teaspoons kosher salt
1 bunch scallions, 2 sliced, remaining left whole
Cilantro, roasted peanuts, toasted coconut, sriracha, and lime wedges, for serving
How to Make It
Place chicken, broth, rice, coconut milk, garlic, ginger, sugar, salt, and whole scallions in a slow cooker; stir to combine. Cover and cook until chicken is falling off the bone and rice has a porridge-like consistency, 8 hours on low or 5 hours on high.
Discard ginger and scallions. Transfer chicken to a cutting board and shred meat; discard skin and bones. Stir chicken back into rice mixture.
Top congee with sliced scallions, cilantro, peanuts, coconut, and sriracha. Serve with lime wedges.
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