Directions
- 1Put 150g of rice in the rice cooker.
- 2Add 960g of chicken broth.
- 3Add 25g of ginger.
- 4Add 30g of diced green onions.
- 5Add 5g of chicken bouillon powder.
- 6Mix all ingredients well.
- 7Add 450g of chicken thighs.
- 8Start the rice cooker in porridge mode (68 minutes).
- 9After cooking, take the chicken out and cut it.
- 10Add the chicken back to the congee.
- 11Serve with green onions, white pepper, sesame oil, and chili oil, to taste.
Ingredients
- 450 g chicken thighs
- 25 g ginger
- 30 g green onions
- 5 g chicken bouillon powder
- 960 g chicken broth
- 150 g rice
- 0 sesame oil
- 0 white pepper powder
- 0 green onions
Equipment
rice cooker
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m