Slow Cooker Chicken & Mushroom Congee
A very comforting bowl of congee, effortlessly done in a slow cooker. This is a really perfect meal for those cold nights.
Servings: 8 people
Ingredients
- 1 Whole Chicken
- 150 Grams Shiitake Mushrooms sliced
- 1/2 Cup Glutinous Rice
- 1 Cup White Long-Grain Rice
- 1 2" Piece Ginger minced
- 2 Stalks Leeks thinly sliced
- 1 Bulb garlic minced
- 2 Liters Water
- 1 Tablespoon Salt
- Sesame Oil
Instructions
- Heat oil in a pan.
- Sautee garlic and ginger.
- Add leeks and sautee for another minute.
- Deglaze pan with 1 cup water.
- Transfer contents of pan to the crockpot.
- Add chicken and salt. Cook for 3 hours on high.
- Wash rice.
- Take chicken out and add rice to the pot. Cook for 1 more hour.
- Shred chicken.
- 20 minutes before serving, add shredded chicken and mushroom to the pot.
- Season with salt if needed.
- Drizzle with sesame oil.