Slow Cooker Chinese Rice Porridge Congee Jook Recipes

CHICKEN CONGEE IN SLOW COOKER

Chicken Congee in Slow Cooker image

This slow cooker congee is a creamy, soft porridge that warms you right up for breakfast. And by making chicken congee in a slow cooker, you can have a warm and nourishing breakfast ready when you wake up in the morning.

Provided by The Worktop

Number Of Ingredients 10

Ingredients

2 whole bone-in chicken legs ((just over 1-pound / 550 grams))
4 cups chicken broth
4 cups water
1 cup white jasmine rice
1 piece ginger (- about 1-inch)
1 clove garlic
1 teaspoon sea salt
2 stalks green onions / scallions
pork floss
2 whole eggs (scrambled or hard boiled) (- refer to post for how I prepare them)

Steps:

Rinse the rice until the water runs just about clear.
Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
Serve into bowls and top with desired toppings.

Nutrition Facts : Calories 187 kcal, Carbohydrate 39 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1459 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER CHICKEN CONGEE

Slow-Cooker Chicken Congee image

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

Provided by Anna Stockwell

Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 pounds boneless, skinless chicken thighs
8 cups chicken stock
1 cup long-grain rice
3 small dried red chiles, such as Thai or chile de arbol
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)

Steps:

Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
Do Ahead
Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK & CORN

Rice Porridge (Congee/Jook/Okayu) Rice Cooker W/Pork & Corn image

I combined a few different recipes into this one, and it turned out delicious. Of course, adjust the water and rice to whatever ration you'd like. 1:10 (rice:water) is a good place to start for medium consistency, but less water will make it thicker and more water will make it thinner. Feel free to add whatever other ingredients sound good or just have it without meat or veggies. You can use chicken/beef/vegetable broth instead of water for a stronger flavor. A search on the internet will help with some other ideas about what to put in it or how to cook it over the stove. I used a 3.5 cup (small) rice cooker, and it was a tight squeeze, but it worked. I found some great information about the ratio and other cooking methods at http://www.homemade-chinese-soups.com/cooking-porridge.html.

Provided by Maggie

Categories Rice

Time 1h15m

Yield 1 large bowl, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups water (or chicken, beef, vegetable broth)
1/2 cup short-grain rice, uncooked
1 teaspoon minced garlic
1 teaspoon minced gingerroot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 dash black pepper
100 g ground pork
100 g sweet corn
2 tablespoons scallions

Steps:

Measurements are approximate, adjust as needed. 100 g ground pork is about 1/4 lb. 100 g sweet corn is about 3.5 oz.
If rice cooker has a porridge/congee/jook/okayu function, you can use that (though you may want to adjust the water for your desired consistency). You can also use a slow cooker/crock pot, but it will take more like 4-5 hours.
Add water, rice, minced garlic, minced ginger, soy sauce, oyster sauce and black pepper to the rice cooker and turn it on (choosing the porridge/congee/jook/okayu function if it has one or just "cook" if not) and stir occasionally to break up the rice. It should take about 45-60 minutes.
(optional) Brown and crumble the ground pork in a frying pan until done and add the corn, cooking until warm.
When the rice is ready, mix in the pork and corn (or other ingredients, if any).
Serve in bowls and top with scallions.

Nutrition Facts : Calories 186, Fat 5.8, SaturatedFat 2.1, Cholesterol 18, Sodium 400.3, Carbohydrate 26.3, Fiber 1.7, Sugar 1, Protein 7.4

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Rinse the dried shrimp and dried scallops with water. Then, place them in a bowl and soak with 2/3 cup of water for 30 minutes. The shrimp and scallops should have plumped up a little. You can drain the water once you’re done soaking or save it. I usually save the water and use it to cook the porridge.
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Carefully pour the broth and water into the pot. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to low and cover the pot. I usually transfer the pot to a smaller burner so the congee cooks at very low heat. Let the congee simmer for about an hour, stirring occasionally.

Slow Cooker Chinese Rice Porridge Congee Jook Recipes

CHICKEN CONGEE IN SLOW COOKER

This slow cooker congee is a creamy, soft porridge that warms you right up for breakfast. And by making chicken congee in a slow cooker, you can have a warm and nourishing breakfast ready when you wake up in the morning.

SLOW-COOKER CHICKEN CONGEE

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

RICE PORRIDGE (CONGEE/JOOK/OKAYU) RICE COOKER W/PORK & CORN

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