Congee is a homey, simple rice porridge, a classic comfort food in China. Cooking just a little bit of rice in a lot of water allows all the starch to escape and become creamy, much like a risotto. The slow cooker does all the work here, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress.
8 cups unsalted chicken stock (such as Swanson)
1 cup uncooked jasmine rice
1 tablespoon grated peeled fresh ginger
1 1/2 teaspoons kosher salt
3 pounds bone-in, skin-on chicken breasts
1 Thai chile
1 star anise pod
1/2 cup roasted, unsalted peanuts, chopped
1/2 cup chopped green onions
2 tablespoons hot chili oil
2 ounces watercress sprigs
1 ripe avocado, diced
Est. added sugars 0g
How to Make It
Place first 7 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove skin and bones, and discard. Shred chicken into large pieces.
Cover slow cooker, and cook on HIGH 30 minutes or until rice mixture is thickened. Remove chile and star anise; discard. Stir in chicken. Divide rice mixture among 8 bowls. Top servings evenly with peanuts, green onions, chili oil, watercress, and avocado.
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