Slow Cooker Rice Congee with Chicken

1. 1

   In the slow cooker, combine the rice, stock, water, sliced ginger and whole scallions.

2. 2

   Cover and cook on high, stirring occasionally, until the rice has broken down and is soupy, about 4 hours.

3. 3

   Pick out and discard the ginger and whole scallions.

4. 4

   Stir the chicken into the congee.

5. 5

   Cover and cook on high, stirring a few times, until the chicken is white throughout, about 15 minutes.

6. 6

   Meanwhile, in a small saucepan, cover the Chinese sausages with water and bring to a boil.

7. 7

   Simmer over moderate heat until heated through, about 6 minutes.

8. 8

   Drain the sausages and cut them into thin slices.

9. 9

   Season the congee with salt and ladle into bowls.

10. 10

    Pass the sliced sausages, minced ginger, sliced scallions, peanuts, soy sauce, sesame oil and hot sauce at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.