Slow Cooker Chicken Congee With Scallion Gremolata

Name: Slow Cooker Chicken Congee With Scallion Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Congee; 1 pound Chicken Breasts, bone in, skin on (about 2); 2 quarts Chicken Stock; 1/3 cup Soy Sauce; 1/3 cup Dry Sherry; 2 Whole Star Anise; 1 tablespoon Ginger, grated on a microplane; 1 tablespoon Siracha; 1 tablespoon Honey; 1 teaspoon Garlic, grated on a microplane; 1 1/2 cups Uncooked Basmati Rice; Scallion Gremolata; 1 bunch Scallion, white and light green parts chopped small; 2 tablespoons Roasted Peanuts, chopped small; 2 tablespoons Fresh Lime Juice, about 1 lime; 1 tablespoon Soy Sauce; 1 tablespoon Chopped Fresh Cilantro; 2 teaspoons Toasted Sesame Oil

Servings: persons

Chicken Congee
1 pound Chicken Breasts, bone in, skin on (about 2)
2 quarts Chicken Stock
1/3 cup Soy Sauce
1/3 cup Dry Sherry
2 Whole Star Anise
1 tablespoon Ginger, grated on a microplane
1 tablespoon Siracha
1 tablespoon Honey
1 teaspoon Garlic, grated on a microplane
1 1/2 cups Uncooked Basmati Rice
Scallion Gremolata
1 bunch Scallion, white and light green parts chopped small
2 tablespoons Roasted Peanuts, chopped small
2 tablespoons Fresh Lime Juice, about 1 lime
1 tablespoon Soy Sauce
1 tablespoon Chopped Fresh Cilantro
2 teaspoons Toasted Sesame Oil

1
Add the chicken stock through honey to a slow cooker. Stir the ingredients together until combined. Nestle the chicken breasts into the liquid, cover and cook on low for 6 hours.
2
After 6 hours, remove the chicken breasts and set aside. Remove the star anise pods and discard. Add the rice to the liquid, cover and cook on high for 45 minutes or until the rice and liquid have become velvety and thick like porridge. If it seems a bit watery, continue to cook for an additional 15 minutes, if it seems too thick, add some water to loosen it up.
3
While the rice cooks, prepare the gremolata by mixing all the ingredients together in a bowl. Set aside to let the flavors combine.
4
Once the chicken breasts are cool enough to handle, discard the skin and bones and shred the breast meat with your hands. Stir the shredded meat into the congee. Ladle the congee into individual serving bowls and top with a spoonful of the gremolata. Serve immediately.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Chicken Congee, 1 pound Chicken Breasts, bone in, skin on (about 2), 2 quarts Chicken Stock, 1/3 cup Soy Sauce, and more.

Yes, Slow Cooker Chicken Congee With Scallion Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!