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Gingery Chicken Congee ~ Serves 6
Prep 10 min ~ Total 8 hrs 10 min

This simple but delicious rice porridge is a classic Asian breakfast and a test-kitchen staff favourite.
It is especially good for anyone who prefers savoury over sweet on a wintry morning.
(It is great in a thermal container on a ski trip, too!)

4 cups water
900-mL container chicken broth
3/4 cup jasmine rice, rinsed
6 skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons minced ginger, plus more for garnish
1 tablespoon dark sesame oil
2 green onions, thinly sliced
tamari or soy sauce, optional
crispy shallots, optional

Combine water with broth, rice, chicken and ginger in slow cooker insert. Cover and cook 8 hours on low.
Scoop out and discard any brown foam around edges of congee, then stir in sesame oil and green onions. Season with fresh pepper. Garnish with additional minced ginger, tamari and crispy shallots.

Kitchen note ~ Our slow cooker recipes are developed with a 7 quart slow cooker.

Nutrition (per serving) ~ Calories 191, Protein 14 g, Carbohydrates 20 g, Fat 5 g, Fibre 1 g, Sodium 638 mg. Good source of Zinc


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