Yield: serves 8 (will freeze well)

  • 2 bone-in, skin-on chicken breasts (about 1 pound)
  • 8 cups low-sodium chicken bone broth
  • 1 cup long-grain white rice 3 cloves garlic, finely chopped
  • 1 3-inch piece fresh ginger, peeled and thinly sliced
  • 1 teaspoon kosher salt or sea salt
  • 1 bunch of scallions; 2 sliced, remaining left whole
  • Optional Cilantro, roasted peanuts, toasted coconut, sriracha and lime wedges, for serving

Place chicken, bone broth, rice, garlic, ginger, 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 if you like.

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.

*** If not cooking in a slow cooker, you can cook the chicken first then shred or combine other ingredients after to cook.

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