Slow Cooker Chicken Congee
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 200g jasmine rice
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, minced
- 4 skinless chicken legs
- 4 spring onions, finely chopped
- 1 tbsp soy sauce
Method
- Tip the jasmine rice into a sieve and rise under running water until the water runs clear. Add to the slow cooker with the garlic, ginger and chicken, along with 600ml of water. Cook on high for 4 hours or low for 8 hours, until the chicken is falling off the bone.
- Remove the chicken and shred the meat off the bone. Discard the bones and return the shredded meat to the pot with the spring onions and soy sauce. Add more water if needed for consistency, then serve.